4 5-ounces cans tuna drained

1/3 cup almond flour

2 medium green onions, chopped white and light green parts only

2 Tbsp. chopped fresh dill

1 tsp. lemon zest

3/4 tsp. salt

1/2 tsp. pepper

1/4 cup mayonnaise

1 large egg

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. avocado oil

In a large bowl, mix together all of the ingredients except the avocado oil until well combined. Form into 8 patties about 3/4 inch thick.

In a large skillet, heat 1 tbsp of the avocado oil over medium heat until shimmering. Add half of tuna patties and cook until golden brown on the bottom, about 3 to 4 minutes.

Carefully flip over and cook the other side another 3 to 4 minutes.

Remove to a paper towel lined plate and repeat with the remaining oil and patties.

Top with mayo, lemon, and capers, if desired.