This isn’t my first rodeo when it comes to tuna fritters because my sister loves them (& I love making them for her), but today I wanted to try a breadcrumb-free recipe! And oh baby did it ever work!
If you want some tips for buying tuna, search “canned tuna” on the blog to read THIS post all about my tips, but in a nutshell, it should always be organic, wild, mercury-tested (if possible & not too $), in water (not oil), contain no added salt or preservatives & bonus if the cans are BPA-free!
These patties are easy to make, made with simple real ingredients, light, fresh, crispy on the outside but full of flavour & moist on the inside, perfect for stuffing into buns, pita or lettuce wraps or chopping into salads or bowls & high in protein, full of greens & gluten, dairy, refined sugar free!
TIP: When making them, don’t move them around the pan too much. Allow one side to form a golden crust before flipping & flip just once! This prevents them from falling apart.
Serve them with guac, hummus, salsa, pesto, ketchup, Dijon, aioli or as is!
- 2 cans organic wild tuna (broken up with a fork)
- 1 tbsp. liquid from the tuna can
- 1 tbsp. nutritional yeast or Parmesan
- 1/2 cup brown rice flour (or oat flour)
- 2 tbsp. chopped parsley
- 1 tbsp. lemon juice
- 1/4 cup chopped green onion
- 2 tsp. raw Dijon mustard
- 1 egg
- Black pepper & Celtic sea salt
- 2 tsp. avocado oil
- 1 tbsp. dried thyme
- Add all the ingredients to a bowl & mix until combined & mixture holds together.
- Form the mixture into 6-7 patties & place on a plate. Put it in the fridge for 15-20 min. to keep them held together when cooking.
- Spray a large skillet with avocado oil & heat over medium heat. When it’s hot, add the patties & let them cook for 4-5 min. on each side until golden brown!