I love the convenience of canned tuna! I use it to make tuna melts, add it on salads or make them into tuna patties. I usually have beef, chicken or turkey patties often so this was a good change. I made a bunch of these patties to keep in my fridge to heat up for quick meals!
I used both almond flour and eggs as binders to keep the patties together. I added in fresh cilantro, salt, pepper, oregano, basil, cumin and some coconut aminos! Sometimes, I use coconut aminos in replacement of soy sauce. Coconut aminos is a “slightly-sweet” soy sauce made from coconut sap. It’s light, soy free and gluten free which is a good replacement for those who are avoiding soy or gluten. I’m not avoiding either, I just like coconut aminos for the flavor 🙂
Cilantro Tuna Patties
Cilantro tuna patties made with almond flour, eggs, coconut aminos sauce, olive oil and spices. It's gluten-free is gives you a change to your typical burger patty!
- 3-5 oz cans of Safecatch tuna
- 3 pasture-raised eggs
- 2 tbsp coconut aminos
- 1 tbsp olive oil
- 1/3 cup cilantro
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp cumin
Using your hands, mix together all the ingredients in a medium bowl; tuna, eggs, coconut aminos, olive oil, cilantro, almond flour, salt, pepper, oregano, basil and cumin. Form into 8 patties.
In a medium pan, heat some olive oil over medium heat. Cook the patties until set and browned on both sides, about 5-7 minutes per side.