Earlier this year, my best friend and I successfully completed the Whole30 challenge [and that is why I now have a serious addiction to La Croix]. Having a Whole30 buddy is something I highly recommend – it definitely helped me stay motivated throughout the 30 days – shoutout to my girl, Lee!
The best part about teaming up with Lee for the challenge was exchanging recipes and food photos on a daily basis, which helped keep those creative [all natural, non-alcoholic] juices flowing when it came to meal planning.
I love canned tuna. It’s such an easy, low-fat and inexpensive protein. These patties are great served on sweet potato slices, if you are following a strict Whole30 diet.
Ingredients
- 8 oz canned tuna, drained
- 2 tbsp diced red onion
- 1 tbsp green onion, chopped
- 1 egg
- 1 tbsp almond flour
- Juice of 1 lime
- 1 tbsp chopped cilantro
- 1/2 tsp yellow mustard
- 1 tsp garlic powder
- Salt + pepper, to taste
Directions
- Mix all ingredients until well combined.
- Scoop tuna mixture and form patties. I used a 1/4 cup measuring cup to measure my patties – this worked well with the size of my sweet potato toast, but you may need to adjust depending on the size of your potato or bun.
- Add a couple tablespoons of olive oil to a large pan [I love to use my cast iron skillet] and bring to medium heat.
- Place a few patties onto the hot pan and allow them to fry for a few minutes.
- Make sure the patties are golden brown on the bottom before flipping. Be careful flipping, as the first round of patties can be pretty delicate.
- Once the patties have been cooked through on both sides, I like to remove them from the skillet and place on a paper towel to soak up any excess oil.
Yummy serving suggestion: serve patties on baked sweet potato rounds, topped with guacamole and tomato slices.