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TUNA CROQUETTES

Here’s a quick weeknight throw-together recipe that screams comfort food!

What You'll Need

  • 7-ounce pouch tuna, drained and shredded
  • ½ yellow onion, minced
  • 2 tsp organic mustard
  • 1 large egg, beaten
  • 1 tsp lemon juice
  • ½ tsp sea salt
  • Freshly ground black pepper
  • ¾ cup almond flour (or meal), divided
  • 1 tsp dill
  • 2-3 tbsp avocado oil

What To Do

In a medium mixing bowl, add tuna, onion, mustard, eggs, lemon juice, salt, and lace the tuna, onions, mustard, eggs, lemon juice, salt, pepper and ¼ cup of almond flour.

Stir to combine.

Divide into 8 patties and place on a lined plate. Refrigerate for 10 minutes.

Combine the rest of the almond meal with dill, and place the mixture on another plate.

Take each patty and coat it with the mixture, returning to its original plate.

Heat enough oil to cook the patties in a large skillet over medium-high heat. Cook the patties for 2-3 minutes on each side, until golden brown. Remove from the skillet and let drain on a paper-towel-lined baking sheet.

Serve warm with your favorite sauce.