#1 Low Carb & Keto Diet App Since 2010
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prep time
15 min
cook time
15 min
ready time
30 min
Keto Crispy Tuna Patties Salad
Crispy tuna patties served on a bed of leafy greens with a tangy cilantro mayo dressing; this isn't your typical tuna salad. It makes for a well-rounded, Low-Carb meal rich in nutrients, fiber, protein, and healthy fats. This salad is complex in flavor and texture; it is crispy, refreshing, satisfying, and flavorful. On top of that, it is gluten-free, dairy-free, and Paleo.
When can you eat this salad?
This healthy Keto tuna salad recipe is way more than a salad. It is a hearty and satiating fit for lunch or dinner. It is packed with nutrients from leafy greens, rich flavor and texture from the tuna patties, and a refreshing tang from the dressing. This meal is high in protein, fiber, and heart-healthy fats and low in carbs. You can enjoy a whole serving for dinner or half a serving for lunch.
Can you prepare the patties using another type of fish?
Absolutely! We have used canned tuna for this recipe, but you can use other types of canned fish, like salmon or mackerel. You can also use any leftover cooked seafood like salmon, cod, sea bass, crab, or shrimp. This Keto tuna salad is a creative way to use up leftover seafood.
Is this salad suitable for meal prep?
Absolutely! This healthy Keto tuna salad is an excellent option for meal prep. Prepare the green mixture and divide it into containers. Prepare and cook the patties and let them cool completely before adding them to the greens. Blend the dressing until smooth and divide it into sauce containers. Keep the dressing separate, and mix it in the salad right before eating. Store in the fridge for up to 4 days.
Net Carbs
5.3 g
Fiber
5.4 g
Total Carbs
10.8 g
Protein
27.1 g
Fats
51.9 g
595 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Albacore tuna canned in oil
1 can - each 5 ounce net weight
Raw egg
1 large
Parsley
2 tbsp, chopped
Garlic powder
0.5 tsp
Real Mayonnaise made with Avocado OIl
3 tbsp
Almond flour
0.33 cup
Lemon Peel Or Zest Raw
2 tsp
Coconut flour
1 tbsp
Salt
1 dash
Avocado oil
2 tbsp
Cilantro
0.5 cup, chopped
Lemon juice, fresh
2 tsp
Crushed Red Pepper Flakes
0.5 tsp
Onion, white, yellow or red, raw
0.13 small
Lettuce, mixed greens
2 cup
Arugula
1 cup
Parsley
2 tbsp, chopped
Hemp Seeds Shelled Or Hulled
1 tbsp
Recipe Steps
steps 6
30 min
Step 1
Drain the tuna and transfer the meat to a bowl. Add the eggs, 2 tbsp chopped parsley, garlic powder, 1 tbsp mayonnaise, almond flour, coconut flour, lemon zest, and a pinch of salt. Mix until well combined.Step 2
Add 1 tbsp of oil to a nonstick pan and place it over medium heat. Divide the tuna into 2 portions and shape them into round patties. Gently lay them into the oil.Step 3
Cook the tuna patties for 3-4 minutes on each side. Transfer them to a plate. Tear the lettuce and arugula into bite-sized pieces and transfer them to a serving dish.Step 4
Thinly slice the onion, and finely chop the parsley. Add them to the greens. Transfer the plate to the fridge until serving time.Step 5
To make the dressing, add 2 tbsp mayonnaise, 1 tbsp avocado oil, cilantro, lemon juice, 1/8 tsp salt, and red pepper flakes to a jar. Blend using a hand blender until smooth. Taste and adjust the seasoning to your liking,Step 6
To serve, arrange the tuna patties on top of the salad. Drizzle the dressing on top. Garnish with hemp seeds and serve immediately.
