Friday Night was Tuna Patties

This recipe came from Eat Better Recipes.com

Ingredients

• 3 cans (3 cans) albacore tuna , (5 ounce-142g cans) drained
• 2-3 large (2 large) eggs *see note above
• zest of 1 medium lemon
• 1 Tablespoon (15 ml) lemon juice
• 1/2 cup (55 g) ground pork rinds or almond flour
• 3 Tablespoons (45 ml) grated parmesan cheese
• 1 stalk (1 stalk ) celery , finely chopped
• 3 Tablespoons (45 ml) minced onion
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/2 teaspoon (2.5 ml) dried herbs (oregano, dill, basil, thyme or any combo)
• 1/4 teaspoon (1.25 ml) Kosher salt , or to taste
• fresh cracked black pepper
• 1 Tablespoon (15 ml) Olive oil , for brushing (or more if needed)
• (optional for serving) tarter sauce, mayo, ranch, lemon slices

Instructions 

 

• Preheat oven to 400°F. Line a baking sheet pan with parchment paper.
   
• In a bowl, combine the eggs, lemon zest, lemon juice, crushed pork rinds or almond flour (for a higher carb version you can use bread crumbs), parmesan cheese, celery, onion, garlic powder, dried herbs, salt and pepper. Stir the mixture to make sure everything is combined. Gently fold in the tuna until just combined.
   
• Shape the tuna mixture into patties about 2-inches (5cm) wide x 1/2-inch thick (1.25cm) (a large cookie scoop makes this step quick & easy).
   
• Lightly brush both sides with olive oil (a nice cooking spray works well too). Place on the prepared baking sheet pan.
   
• Bake for 15 minutes, flip the patties, and then bake for 10 minutes more or until the tuna patties are light golden and cooked through (but don’t over cook or else they will start to dry out). Serve with sauces and/or lemon slices, as tuna sliders, on salads, etc...
   

 

 

Will Hamm, Hamm Homes LLC.
Aurora, Colorado
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