Skipjack Tuna Patties with Lemon Garlic Aioli

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.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Sauteing

Cuisine: American

Courses: Entree, Seafood

Difficulty: Beginner

Servings: 2

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:

1 can skipjack tuna, drained very well
1 large egg, lightly beaten
1-2 tsp almond flour
1 tbsp avocado oil mayo
1 tbsp Dijon mustard
2 tbsp red onion, finely minced
1 garlic clove, minced
1/8 tsp salt
1/8 tsp black pepper
2 tbsp fresh parsley, chopped
2 tbsp olive oil, for frying
3 tbsp avocado oil mayo (for aioli)
1/2 lemon, zested
1 1/2 tsp lemon juice
1 small garlic clove, finely minced or grated (for aioli)
1 1/2 tsp fresh dill, chopped
pinch of salt (for aioli)
pinch of black pepper (for aioli)

Instructions

1
Drain the tuna thoroughly, pressing it in a fine mesh strainer or squeezing it in paper towels until very dry.
2
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.
3
Divide the mixture into 2 patties, packing them firmly so they hold their shape.
4
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.
5
While the patties cook, combine the mayo, lemon zest, lemon juice, garlic, dill, salt, and pepper in a small bowl. Stir until smooth.
6
Spread the aioli on a roll, top with a tuna patty and a slice of fresh tomato, and serve.

Keywords: tuna patties, skipjack tuna, paleo, lemon garlic aioli, tuna burger