One thing I love about this recipe is that it really is quick and easy to put together and it keeps well . It makes a fast high-protein meal and can be paired with a salad or even put on bun. It might seem like there are a lot of ingredients, but you don’t absolutely have to add all of them. You can go basic as I have many times, but you must have the almond meal and eggs to form the patties, and the vinegar. The rest is veggies and spices.
Gather your spices.
This smells so good, and it only takes a few minutes. I always make extra to top yogurt or salad.
Give a quick stir.
Patties ready to go.
Cast iron holds the heat. Cook until golden brown.
- 2 cans tuna (5 oz. each)
- 2 eggs (beaten)
- 1-1/2 teaspoon Asian rice vinegar
- 2 Tablespoon almond meal
- 1-2 Tablespoon olive oil
- 1 teaspoon Aji-Mirin
- 1/2 lime juiced
- 2 Tablespoon slivered almonds (toasted).
- 1 Tablespoon dried cranberries (optional)
- 1/4 red pepper
- 1/4 red onion
- 1 celery rib
- 1 small carrot
- 1 small zucchini
- 1/4 to 1/2 jalapeno
- 1/2 teaspoon dried mustard
- 1/4 teaspoon tumeric
- 1/4 teaspoon dried parsley
- 1/4 teaspoon Shichimi Togarashi
Drain tuna and place in large bowl. Finely shred tuna with fork.
In separate bowl, whisk together almond meal and dried spices: Almond meal, mustard, tumeric parsley, Shichimi Togarashi.
Finely chop red pepper, red onion, celery.
Grate carrot and zucchini. Remove moisture from grated zucchini by pressing between paper towels.
Toast the slivered almonds. Heat an ungreased pan to medium heat. Add almonds and stir frequently with a wooden spoon until aromatic and golden brown. About 3-4 minutes. Watch closely.
Add all ingredients to the large bowl: Almond/meal spice mixture, chopped vegetables, grated carrot and zucchini, rice vinegar, Aji-Mirin, lime juice and beaten eggs. Stir well. Add slivered almonds and cranberries. Stir. If mixture is too moist, may add 1 Tablespoon almond meal.
Form into patties. Heat olive oil in cast iron or non-stick pan to medium-high. Gently place the patties in the pan. Cook for 3-4 minutes per side until golden brown.
Makes 6 patties. Serve with salad with honey-mustard dressing.