Keto Tuna Cutlets Recipe
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
- Mixing bowl
- Frying Pan or Skillet
- Spatula
- Measuring cups
- Spoons
Ingredients
- 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 tsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tsp olive oil (for frying)
- chopped parsley or cilantro for garnish (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.