1tablespoonred onionchopped fine, more to taste if desired
1 ½tablespoonsfresh parsley minced
1tablespoonfresh lemon juice
½teaspoondried dill weedor 2 teaspoons fresh dill
¾teaspoonlemon pepper seasoningor to taste
3-4tablespoonsalmond flouror as needed
3tablespoonsvegetable oil
fresh lemon for servingoptional
Instructions
Combine all ingredients except oil in a bowl and mix well. Add enough almond flour so that the cakes hold together.
Divide the tuna mixture in half. Gently pat to form 4 patties, about 3-inches across. Press together well so they do not fall apart.
Refrigerate patties for 15 minutes before cooking.
Heat oil in a non-stick skillet over medium-high heat. Cook patties for about 5 minutes per side or until golden brown on both sides.
Notes
Be very gentle with the patties as they are delicate. Gently squeeze the tuna dry. Start with 3 tablespoons almond flour and add a little bit more if needed. Oil packed tuna might be a bit softer.Crushed pork rinds can be used in place of almond flour if desired.