Tired of the same old tuna salad? Let’s transform that humble can of tuna into something truly special! These Crispy Pan-Fried Tuna Patties are a game-changer. Pan-fried in coconut oil, they develop an irresistibly crunchy, golden-brown crust that mimics a deep-fried treat, but with way less fuss. They’re packed with flavor, incredibly easy to make, and a certified hit with the kids. Perfect as a quick lunch, a protein-packed snack, or a light dinner, these little cakes are delicious served warm or even chilled straight from the fridge!
Ingredients
• 25 g / approx. 1/4 cup canned tuna in water, drained well
• 2 g / approx. 1/2 tsp raw egg, beaten
• 15 g / 1 tbsp mayonnaise
• 8 g / 1 heaping tbsp almond flour
• 11.5 g / 2.5 tsp walnut oil
• 12 g / 2.5 tsp coconut oil, for frying
• Salt and freshly ground black pepper, to taste
Instructions
1. In a small bowl, combine the drained tuna, beaten egg, mayonnaise, almond flour, walnut oil, salt, and pepper. Mix until all are well incorporated.
2. Using your hands, form the tuna mixture into three small, compact patties.
3. Heat the coconut oil in a small nonstick skillet over medium heat until it shimmers.
4. Carefully place the patties in the hot skillet and fry for 2-3 minutes per side, or until they are golden brown and crispy on the outside.
5. Once cooked, remove the patties from the skillet and place them on a plate. Drizzle any remaining flavorful oil from the pan over the patties.
6. Serve immediately, at room temperature, or chilled. Store any leftovers in an airtight container in the refrigerator.
Nutritional Information
• Disclaimer: is an estimate and may vary based on used.
• Serving Size: 3 small patties
• Calories: 385 kcal
• Protein: 9 g
• Fat: 39 g
• Carbohydrates: 3 g
Pro Tips
• Ensure your tuna is drained extremely well to prevent the patties from falling apart. Squeeze it between your hands or press it in a fine-mesh sieve.
• For firmer patties that are easier to flip, chill the mixed tuna mixture in the refrigerator for 15-20 minutes before shaping and frying.
• Don’t be afraid to let the patties cook a little longer on each side over medium heat to develop a deep golden-brown, extra-crunchy crust.
• Customize your patties by adding finely minced celery, red onion, fresh dill, or a pinch of cayenne pepper to the mixture before frying.
FAQ
Q: Why are my tuna patties falling apart
A: The most common reason is that the tuna isn’t drained well enough. Squeeze out as much liquid as possible before mixing. For extra firm patties that are easier to flip, try chilling the mixture in the refrigerator for 15-20 minutes before forming and frying.
Q: Are these tuna patties keto-friendly
A: Yes, these tuna patties are very keto-friendly. They use almond flour instead of traditional breadcrumbs and have only 3 grams of carbohydrates per serving, making them a perfect low-carb meal or snack.
Q: Can I use a different flour instead of almond flour
A: While almond flour provides a great texture and keeps the recipe low-carb, you could experiment with other binders. However, for the best results and to keep them gluten-free and keto, almond flour is recommended.
Q: What can I serve with tuna patties
A: These versatile tuna patties are delicious on their own, but also pair wonderfully with a fresh green salad, a side of steamed vegetables, or a dollop of tartar sauce or spicy mayo for dipping.
