Tuna patties take on a kid-friendly “deep fried” flavor due to the coconut oil. They are best served at room temperature or straight from the refrigerator; this helps to disguise the fat and make them a finger food.
25 g canned tuna, Bumblebee chunk light in water, drained
2 g raw egg, mixed well
15 g mayonnaise, Hellmann’s
8 g almond flour, Bob’s Red Mill
11.5 g walnut oil
12 g coconut oil
Weigh all ingredients on a gram scale. Mix the tuna, egg, mayonnaise, almond flour, walnut oil, and salt/pepper in a small bowl. Melt the coconut oil in a small nonstick skillet on medium heat. Make three patty shapes with the tuna and fry for 2–3 minutes. Flip to fry the other side until cooked thoroughly. A crunchier exterior will develop the longer they are cooked. Remove the cooked patties from the pan and scrape all of the remaining fat onto the patties. Store them in the refrigerator.
Notes: This recipe can be mixed in a large batch. Cook each serving separately.