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Enjoy these on a low-carb bun or eat on its own with a slice of tomato on top and a bit of mayonnaise.  That is my favorite way to eat them.  These are great for lunch or supper and will last a whole week in the refrigerator for handy protein snacks.  My youngest son who is into body building calls them "tuna cookies." 



3, 6 oz cans tuna (each 170 g)

1 cup grated Mozzarella cheese (250 mL)

1/4 cup mayonnaise (60 mL)

2 tbsp Parmesan cheese (30 mL)

2 tbsp coconut flour (30 mL)

1/2 tsp Italian seasoning (2 mL)

1/2 tsp salt (2 mL)

1/2 tsp black pepper (2 mL)

3 eggs, fork beaten

Light olive oil for frying



In large bowl, combine tuna, Mozzarella cheese, mayonnaise, Parmesan cheese, coconut flour, Italian seasoning, salt, black pepper and eggs.  Using an ice-cream scoop (1/4 cupfuls of mixture), drop into hot oil in 2 large skillets, about 4 or 5 at a time in each skillet. Flatten them with the back of a spatula and over medium heat, cook until browned underneath; carefully turn and cook the other side until golden brown as well.  Repeat with the remaining tuna burgers. 

Variation:  Salmon Burgers:  Substitute canned salmon (boned) for tuna.  

Cheesy Salmon Loaf:  Follow recipe for Salmon Burgers and place mixture in greased 8 x 4-inch (2 L) loaf pan.  Sprinkle with 1/4 cup (50 mL) grated Cheddar cheese. Bake in 350°F (180°C) oven 40 minutes, or until set. 

Yield:  20 servings

1 serving

89.9 calories

10.2 g protein

4.8 g fat

0.3 g fiber

0.6 g net carbs 

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