Low Carb Tuna Patties with Creamy Herb Sauce

Servings

6-8

Prep Time

30 minutes

Difficulty

Intermediate

Ingredients

TUNA PATTIES

2 cans King Oscar Yellowfin Tuna, oil reserved
1 large egg, beaten
1/2 cup almond flour
1/2 tsp garlic powder
Zest of 1 small lemon
2 tsp fresh lemon juice
1/4 cup minced onion
3 tbsp minced dill
3 tbsp minced parsley
1/2 teaspoon salt
1/4 tsp black pepper
Oil, for frying

CREAMY HERB SAUCE

Reserved oil from tuna cans
1/4 cup mayo
1 small clove garlic, minced
2 tbsp parsley
1 tsp fresh lemon juice
1 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper, to personal taste

His Majesty's answer to a low-carb weeknight dinner. Golden, herb-flecked yellowfin tuna patties fried until crispy and served with a creamy garlic and parsley sauce.

Instructions

Make the creamy herb sauce: In a personal blender, combine reserved oil from the tuna can, mayo, garlic, parsley, lemon juice, salt, and pepper.
Blend until smooth. Taste for seasonings and adjust with additional salt and pepper, as needed.
Make the tuna patties: In bowl combine the tuna, beaten egg, almond flour, garlic powder, lemon zest, fresh lemon juice, onion, dill, parsley, salt and pepper.
Stir to combine all ingredients evenly.
Using a 1/4 cup measuring spoon or similar, scoop out tuna mix and form into patties about 1/2” thick. Continue until all tuna mixture is formed into patties.
Heat large skillet on medium-high, add oil and heat to about 350°F.
Fry tuna patties on both sides until golden brown and a crust is formed, about 2-3 minutes per side.
Drain on paper towels.
Allow to cool slightly and serve with aioli.