- 2 5-oz canned wild tuna drained
- 1 egg
- 1/2 cup almond flour
- 1/4 cup chopped green onions
- 2 tsp dijon mustard
- 1 tsp hot sauce
- Zest and juice of 1/2 lemon
- Salt and pepper, to taste
- 2-3 tbsp coconut oil
In a big bowl, combine all ingredients except coconut oil.
Use your hands to combine and mix evenly.
Shape the mixture into 4 patties, each about 1/2-1 inch thick.
Heat coconut oil in a skillet over medium high heat.
Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.