NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned tuna

1 large Egg

2 tbsp Almond flour

1 tbsp Dijon mustard

1 tbsp Scallions

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Olive oil

1 cup Asparagus spears

0.5 tbsp Olive oil

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with 0.5 tbsp olive oil and sprinkle with garlic powder and a pinch of salt and pepper. Toss to coat and roast for 12-15 minutes.

• 3

  While the asparagus roasts, drain the canned tuna thoroughly and place it in a medium mixing bowl.

• 4

  Add the egg, almond flour, Dijon mustard, chopped scallions, lemon juice, sea salt, and black pepper to the tuna. Mix well with a fork until the ingredients are fully incorporated.

• 5

  Form the tuna mixture into two equal-sized patties, pressing firmly so they hold their shape.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the patties in the skillet and sear for 3-4 minutes per side, or until a golden-brown crust has formed and the patties are heated through.

• 8

  Remove the roasted asparagus from the oven and serve immediately alongside the hot tuna patties.