Probably the best tuna cakes or tuna burgers I have made to date.  I buy the huge can at PriceSmart (similar to Costco in the US and Canada) and it makes a ton of tuna cakes.  My son likes to call them tuna cookies. That is my body-builder son, Jonathan - the youngest who also recently got married (at least the civil wedding is done and now the wedding ceremony is still to come).  Jonathan also joined me in Volume 2 of Low-Carbing Among Friends.  He is a great cook, although he would rather have his wife cook for him.  If you're looking for ways to increase your omega-3 intake, this is a tasty and healthy way to do that. If you make these, you'll have a ton of tuna cakes to last a few days.  They make great snacks - even cold.  I like to put mayonnaise and a slice of tomato on top.  Yummy!

4 lbs can chunk light tuna (find at Costco or use a number of cans) 
  in water, drained (see the highlighted words in the blurb above!)
2 cups shredded Cheddar cheese (500 mL)
1/cup almond flour (125 mL)
6 eggs, fork beaten
2 tbsp coconut flour (30 mL)
1/tsp salt (2 mL)

Drain tuna in a colander over a large bowl.  Empty bowl and place tuna in it.  Break tuna up into smaller bits.  Add Cheddar cheese, almond flour, eggs, coconut flour and salt.  Stir to combine well.  Form patties and fry in nonstick frying pan in olive oil over medium heat.  Fry until golden brown on one side, flip and cook the other side until golden brown as well.

Serve on low-carb hamburger buns (choose a recipe from our Low-Carbing Among Friends Cookbooks or search my blog for a recipe if you do not have those books.) with mayonnaise, thin tomato slices and lettuce.  I like them on their own with those trimmings!  I don't think a bun is tasty by themselves.

Yield:  20 servings
1 serving
209.5 calories
33.3 g protein
6.9 g fat
1.1 g net carbs