Keto Tuna Cutlets

These Keto Tuna Cutlets are a quick, easy, and protein-packed snack or meal addition that’s perfect for low-carb diets. Crisp on the outside and tender on the inside, they’re great for meal prep, serving with a fresh salad, or enjoying as a light appetizer.

Equipment You’ll Need

• Mixing bowl
• Frying pan or skillet
• Spatula
• Measuring cups and spoons

Ingredients

• 1 can (5 oz) tuna, drained
• 1/2 cup almond flour
• 1 large egg
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• Optional: chopped parsley or cilantro for garnish

Step-by-Step Procedure

1. Prepare the Mixture
   In a mixing bowl, combine the drained tuna, almond flour, egg, chopped onion, bell pepper, shredded cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix everything well until a sticky dough forms.
2. Shape the Cutlets
   Take small portions of the mixture and shape them into small patties or cutlets, pressing them gently to hold their shape. You should get about 6-8 cutlets from this mixture.
3. Heat the Oil
   Heat the olive oil in a frying pan over medium heat. Make sure the pan is hot before adding the cutlets to get a nice, crispy exterior.
4. Cook the Cutlets
   Carefully place the cutlets in the pan, making sure not to overcrowd. Fry each cutlet for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if they’re browning too quickly.
5. Serve and Enjoy
   Once cooked, transfer the cutlets to a plate lined with paper towels to remove any excess oil. Garnish with fresh parsley or cilantro, if desired. Serve warm with a side of keto-friendly dipping sauce or salad.

Tips

• Make It Spicier: Add a pinch of red pepper flakes or chopped jalapeños for a spicy kick.
• Add More Herbs: Try adding fresh herbs like dill or basil to the mixture for extra flavor.
• Bake Instead: If you prefer baking, place the cutlets on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway.

Storage Details

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze cooked cutlets in a single layer on a baking sheet, then transfer to a freezer-safe container. Reheat in the oven or on the stovetop.

FAQs

1. Can I use fresh tuna instead of canned?
Absolutely! Just cook the fresh tuna, flake it, and proceed with the recipe as directed.

2. Can I replace almond flour with coconut flour?
Coconut flour can be used, but use only about 1/4 cup, as it absorbs more moisture.

3. Are there dipping sauces that pair well with this?
Yes! Try a keto-friendly garlic aioli, spicy mayo, or a side of guacamole.

Nutrition Information (per serving, based on 4 servings)

• Calories: 180
• Fat: 14g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 10g

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