Tuna Nuggets
INGREDIENTS
Canned Tuna in Olive Oil from JEGO: 568g
- For the sauté:
- Olive Oil: 1 tbsp
- Grated Carrot: 100g
- Onion: 50g
- Leek: 50g
- Garlic: 1 tbsp
- For the rest of the mixture:
- Eggs: 3
- Cumin: ¼ tsp
- Garlic Powder: ¼ tsp
- Onion Powder: ¼ tsp
- Sugar
- Free Ketchup: 1 tbsp
- Parsley: ¼ cup
- Almond Flour: 10 tbsp
- For breading:
- Almond Flour: Approximately 2/3 cup
- Ketchup: 1 tbsp
- Parsley: ¼ cup
- Almond Flour: 10 tbsp
- For breading: 🍞
- Almond Flour: Approximately 2/3 cup
NOTES
- Breading is optional; if you air fry them directly, they turn out just as golden and tasty.
- This tuna is top-notch quality and not drenched in oil; it's a solid block with a hint of olive oil. I use all the oil for this dish. If you're using tuna in water or regular oil, make sure to squeeze it well before mixing.
INSTRUCTIONS
1. Sauté finely chopped onion, leek, garlic, and parsley in oil over high heat. Add this sauté to the tuna in a bowl.
2. Mix in carrot, eggs, spices, ketchup, salt, and half of the almond flour.
3. Shape into 24 nuggets.
4. Coat them in almond flour for a "breaded" look.
5. Air fry at 390°F for 5 minutes, then flip and cook for 4 more minutes.
6. Serve with your favorite sides. Enjoy! 🍽️
