Keto Tuna Cutlets

By deiv3 on September 1, 2024

Introduction

Tuna cutlets are a versatile and flavorful dish that combines the richness of tuna with the crispiness of a well-fried cutlet. Traditionally made with potatoes and breadcrumbs, these cutlets are a popular snack or side dish in various cuisines around the world. However, for those following a ketogenic lifestyle, the classic recipe requires a few tweaks to keep it low-carb without sacrificing taste or texture.

Keto Tuna Cutlets are a delightful and easy-to-make option for those looking for a quick, protein-packed meal. Tuna, a lean source of protein, is rich in omega-3 fatty acids, making these cutlets not only delicious but also nutritious. By substituting the usual starchy fillers with keto-friendly ingredients like almond flour and coconut flour, these cutlets maintain their satisfying crunch while keeping the carb count low.

Perfect as a snack, appetizer, or even a main course, Keto Tuna Cutlets are incredibly versatile. They can be paired with a fresh salad for a light meal, or served with a keto-friendly dipping sauce for added flavor. These cutlets also freeze well, making them an excellent option for meal prep.

The recipe is simple, requiring only a few ingredients and minimal preparation time. Whether you're new to keto cooking or a seasoned pro, these cutlets are sure to become a favorite in your kitchen.

Ingredients:

2 cans of tuna, drained
1/2 cup almond flour
2 tablespoons coconut flour
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons fresh parsley, chopped (optional)
2 tablespoons olive oil or avocado oil for frying

Instructions:

Prepare the Tuna Mixture: In a large mixing bowl, combine the drained tuna, almond flour, coconut flour, and grated Parmesan cheese. Add the finely chopped onion, minced garlic, egg, mayonnaise, lemon juice, Dijon mustard, smoked paprika, black pepper, and salt. If using, stir in the chopped parsley for a fresh, herbaceous flavor.
Mix and Form the Cutlets: Using a fork or your hands, mix all the ingredients together until well combined. The mixture should be moist but firm enough to hold together. If the mixture feels too wet, you can add a little more almond flour. Divide the mixture into equal portions and shape each portion into small patties or cutlets.
Heat the Oil: In a large skillet, heat the olive oil or avocado oil over medium heat. Make sure the oil is hot enough before adding the cutlets, as this helps to achieve a crispy exterior.
Cook the Cutlets: Place the cutlets in the hot oil, being careful not to overcrowd the pan. Fry the cutlets for 3-4 minutes on each side, or until they are golden brown and crispy. If necessary, cook them in batches to avoid overcrowding, which can cause the cutlets to steam rather than fry.
Drain and Serve: Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil. Serve the Keto Tuna Cutlets hot, garnished with additional parsley if desired.

Tips:

Serving Suggestions: These cutlets pair well with a side of keto coleslaw, a fresh green salad, or a keto-friendly dipping sauce like garlic aioli or spicy mayo.
Storage: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet to maintain their crispiness.
Freezing: To freeze, place the uncooked cutlets on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Cook directly from frozen, adding a few extra minutes to the frying time.