Low Carb Tuna Patties

So you’re craving something tasty, quick, and actually good for you, but the thought of spending hours in the kitchen makes your soul shrivel? Yeah, me too. And let’s be real, sometimes a fancy salad just doesn’t hit the spot, and you’re tired of plain chicken. Enter the unsung hero of the low-carb universe: the humble, yet mighty, Tuna Patty. But not just any tuna patty, my friend. We’re talking about the kind that makes you go, “Wait, *I* made this?!”

Why This Recipe is Awesome

Okay, buckle up, because this isn’t just a recipe; it’s a life hack. First off, it’s **low carb** – meaning you can totally high-five yourself for making a healthy choice without feeling like you’re chewing on cardboard. Second, it’s ridiculously fast. We’re talking “I forgot to thaw dinner” fast. Third, it’s genuinely delicious. Like, surprisingly, shockingly good. It’s also **idiot-proof**; even I, Queen of Distraction, managed not to mess it up. Seriously, if you can open a can and stir, you can make these. And who doesn’t love a good excuse to raid the pantry?

Ingredients You’ll Need

Gather ’round, fellow culinary adventurers! Here’s your treasure map to deliciousness:

• **2 cans (5 oz each) tuna, in water or oil, drained SUPER well.** This is crucial. We’re making patties, not a fish soup.
• **1 large egg.** Our trusty binder, holding all the fishy goodness together.
• **2 tablespoons mayonnaise.** Adds moisture and that lovely creaminess. Don’t skimp!
• **1 tablespoon Dijon mustard.** A little tang to wake everything up.
• **1/4 cup almond flour.** Our low-carb binder star. It’s magic, I tell ya!
• **2 tablespoons finely chopped celery.** For that satisfying crunch.
• **2 tablespoons finely chopped red onion or shallot.** Adds a zippy bite without being overpowering.
• **1 tablespoon fresh dill, chopped.** If you don’t have fresh, a teaspoon of dried will do, but fresh is superior, IMO.
• **1/2 teaspoon garlic powder.** Because garlic makes everything better, duh.
• **Salt and freshly ground black pepper to taste.** Don’t be shy; season generously!
• **2 tablespoons olive oil or avocado oil** (for frying).

Step-by-Step Instructions

1. **Drain the Tuna Like a Pro:** Seriously, press out as much liquid as you can. Use a sieve, your hands, a spatula, whatever it takes. The drier the tuna, the better your patties will hold shape.
2. **Mix Master:** In a medium bowl, combine the drained tuna, egg, mayonnaise, Dijon mustard, almond flour, celery, red onion, dill, garlic powder, salt, and pepper.
3. **Get Your Hands Dirty (or use a spoon):** Mix everything together until it’s just combined. Don’t overmix! You want some texture, not a paste.
4. **Shape ‘Em Up:** Divide the mixture into 4 equal portions. Gently form each portion into a patty, about 1-inch thick. If they feel a little delicate, don’t worry, they’ll firm up when cooked.
5. **Heat the Pan:** Heat the olive or avocado oil in a large non-stick skillet over medium heat. You want the pan hot enough that a drop of water sizzles.
6. **Sizzle Time:** Carefully place the patties in the hot skillet. Cook for 3-5 minutes per side, or until they’re beautifully golden brown and heated through.
7. **Serve it Up!** Transfer the cooked patties to a plate.

Common Mistakes to Avoid

• **Not Draining the Tuna Enough:** This is the #1 culprit for crumbly, sad patties. Your tuna needs to be drier than a stand-up comedian’s wit.
• **Over-Mixing the Ingredients:** You’re making patties, not dough. Mix just until combined to maintain some texture.
• **Crowding the Pan:** Give your patties some personal space! Cook them in batches if your skillet isn’t big enough. Otherwise, they’ll steam instead of sear, and nobody wants flabby patties.
• **Too High/Low Heat:** Too high, and they burn on the outside before cooking through. Too low, and they soak up too much oil and get greasy. Medium heat is your sweet spot.

Alternatives & Substitutions

Feeling rebellious? Good! Here are some ways to shake things up:

• **No Almond Flour?** You can totally use finely **crushed pork rinds** (panko style) for an extra low-carb, extra crunchy option. Or, if carbs aren’t a huge concern, regular breadcrumbs work.
• **Different Herbs?** Swap dill for fresh parsley, chives, or even a sprinkle of dried Italian seasoning. Go wild!
• **Want a Kick?** Add a dash of hot sauce (like Tabasco or sriracha) to the mixture, or a pinch of red pepper flakes.
• **Cheesy Goodness?** Fold in a tablespoon or two of shredded Parmesan cheese for an extra layer of flavor. You won’t regret it.
• **Cream Cheese Swap?** If you’re out of mayo, a tablespoon of softened cream cheese can work in a pinch for moisture and richness.

FAQ (Frequently Asked Questions)

• **Can I bake these instead of frying?** Absolutely, you rebel! Preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway, until golden. They might not be quite as crispy, but they’ll still be delicious!
• **How long do leftovers last?** Stored in an airtight container in the fridge, they’re good for 3-4 days. Perfect for meal prep, FYI.
• **Can I freeze them?** Yes! Cooked patties freeze well. Let them cool completely, then freeze them individually on a baking sheet before transferring to a freezer bag. Reheat in the oven or air fryer.
• **What do I serve these with?** Oh, the possibilities! A simple side salad with a lemon-dill dressing, steamed green beans, roasted asparagus, or even some cauliflower rice. They’re also fab on their own with a dollop of extra mayo or a squeeze of lemon.
• **My patties are falling apart! What gives?** Did you drain your tuna properly? Is your pan hot enough? Sometimes a little extra almond flour (half a tablespoon) can help if the mix feels too wet. And remember, handle them gently!
• **Can I use canned salmon instead?** You betcha! Canned salmon works beautifully as a direct substitute. Just make sure to de-bone and de-skin it if needed.

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a batch of delicious, low-carb tuna patties like the culinary wizard you are. Now go impress someone—or yourself—with your new skills. You’ve earned it! Seriously, pat yourself on the back, grab a patty (or two!), and enjoy the fruits of your effortless labor. Happy cooking, friend!