Simple pan-fried skipjack tuna patties bound with egg and a touch of almond flour, no celery required. Served with a bright lemon garlic aioli on a roll with fresh tomato.
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Skipjack Tuna Patties with Lemon Garlic Aioli
Description
Simple pan-fried skipjack tuna patties bound with egg and a touch of almond flour, no celery required. Served with a bright lemon garlic aioli on a roll with fresh tomato.
Ingredients:
Instructions
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Drain the tuna thoroughly, pressing it in a fine mesh strainer or squeezing it in paper towels until very dry.
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Flake the tuna with a fork, then mix in the egg, almond flour, mayo, Dijon, red onion, garlic, salt, pepper, and parsley until evenly combined. The almond flour is what keeps the mixture from being too wet to hold together.
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Divide the mixture into 2 patties, packing them firmly so they hold their shape.
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Heat olive oil in a nonstick skillet over medium heat. Cook the patties about 3 minutes per side, without moving them, until a golden crust forms and they release cleanly.
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While the patties cook, combine the mayo, lemon zest, lemon juice, garlic, dill, salt, and pepper in a small bowl. Stir until smooth.
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Spread the aioli on a roll, top with a tuna patty and a slice of fresh tomato, and serve.
tuna patties, skipjack tuna, paleo, lemon garlic aioli, tuna burger
