Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained
  • 1 ½ cups (275g) cooked quinoa, cooled
  • 1 large egg, beaten
  • ¼ cup (30g) almond flour
  • ¼ cup (15g) red onion, finely minced
  • 2 tbsp (15g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5g) Dijon mustard
  • ½ tsp (3g) garlic powder
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Place drained tuna in a fine-mesh strainer and press firmly with a spoon or paper towel until no liquid remains.
  2. In a large mixing bowl, flake the tuna with a fork. Add the cooked quinoa, minced onion, parsley, lemon juice, mustard, garlic powder, salt, and pepper.
  3. Stir in the beaten egg and almond flour. Mix until the ingredients are just combined.
  4. Divide the mixture into 8 equal portions (roughly ¼ cup each).
  5. Gently roll each portion into a ball, then press down into a disk about ¾ inch (2cm) thick.
  6. Heat oil in the skillet over medium-high heat until it shimmers.
  7. Carefully place patties in the pan and sear for 3-4 minutes per side until mahogany-colored.