Crispy Tuna Patties with Lemon-Dill Aioli - Low-Carb Spring Recipe
Golden, crispy tuna patties made with tender canned tuna and fresh herbs, paired with a bright lemon-dill aioli that celebrates spring flavors. This protein-packed, low-carb dish comes together quickly for a satisfying weeknight dinner.
Ingredients
- 400g canned tuna in water, well drained
- 2 large eggs, beaten
- 60g almond flour
- 3 spring onions, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil for frying
- 150g mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, finely chopped
- 1 small garlic clove, minced
- Mixed salad greens for serving
- Lemon wedges for garnish
Instructions
In a small bowl, prepare the lemon-dill aioli by combining mayonnaise, lemon juice, lemon zest, 1 tablespoon dill, and minced garlic. Mix well, season with a pinch of salt, cover and refrigerate until serving.
In a large bowl, flake the drained tuna with a fork, breaking up any large chunks.
Add the beaten eggs, almond flour, spring onions, 2 tablespoons dill, Dijon mustard, garlic powder, salt, and pepper to the tuna. Mix until well combined.
Divide the mixture into 8 equal portions and shape into patties approximately 2cm thick.
Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering.
Carefully place the patties in the pan, working in batches if necessary to avoid overcrowding.
Cook for 5-6 minutes per side until golden brown and crispy, ensuring the internal temperature reaches 74°C (165°F) for food safety.
Transfer cooked patties to a plate lined with kitchen paper to drain excess oil.
Serve 2 patties per person on a bed of fresh mixed salad greens, with a generous dollop of lemon-dill aioli on the side and lemon wedges for squeezing.
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