Ingredients
2 cans solid white tuna (drained)
1 egg
1/2 cup low-carb breadcrumbs
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1/4 cup diced red onion
1/4 cup diced celery
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Pinch of salt
Pinch of black pepper
8 large butter lettuce leaves
1 tbsp fresh parsley, chopped
Olive oil spray (for baking)
Instructions
Preheat oven to 375°F (190°C)
In a bowl, combine drained tuna, egg, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper
Mix until well incorporated
Form mixture into 8 small patties
Place on a baking sheet and spray lightly with olive oil
Bake for 12 minutes, flipping halfway
Place a lettuce leaf as a base, add a warm tuna patty on top, and garnish with parsley
Notes
Use extra firm breadcrumbs to ensure patties hold shape
Customize toppings with avocado, tomatoes, or pickles for freshness
Store cooked tuna patties in the fridge for up to 3 days or freeze for 2 months
Lettuce works best when crisp; red leaf lettuce is a suitable alternative
For crisper edges, place under the broiler for 1-2 minutes after baking
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 250
- Sugar: 1g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 60mg