Servings: 5 servings


2 five-ounce cans of tuna
2 eggs lightly whisked
6 tablespoons almond flour
1 garlic clove, chopped


In a large bowl, mix together the tuna (strain the liquid form can first), eggs, almond flour and garlic

Mix well so that it is evenly combined

Heat a large skillet with oil of choice (I used avocado oil)

Using a spoon, add 1-2 tablespoons of the tuna batter to the skillet and cook on each side for 3 minutes or so (each side will be crispy)

Remove from heat and enjoy with your favorite salad, in tacos, anything! Makes 20 total. One serving = 4 mini tuna cakes



Original  recipe credit: