Nutrition:

Serving: 3 fritters | Calories: 150kcal | Carbohydrates: 2g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 333mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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Ingredients:

• 14.5 oz (415g) can tuna in olive oil - drained and flaked

• 2.5 oz (70g) pitted olives (I use green) - chopped

• 2 tbsp chopped dill

• 2 tbsp chopped chives

• 4 large eggs - lightly beaten

• 1/2 cup (51g) almond flour

• 2 tbsp coconut flour

• 1/2 tsp fine sea salt - or to taste

• 1/4 tsp ground black pepper - or to taste

• 2 tbsp olive oil to fry

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Directions:​

1. Drain the tuna well and place it in a large bowl. Using 2 forks, flake it into small pieces.

2. Chop the pitted olives, dill, and chives. Add all of them into the bowl with the tuna.

3. Lightly beat the eggs and add them to the same bowl.

4. Season with salt and pepper. Stir well to combine.

5. Heat 1 tbsp oil in a frying pan over medium-low heat.

6. Add about a spoonful of the tuna mixture into the pan. Slightly spread the mixture with a spatula to form a 3-inch (7.5 cm) circle.

7. Repeat to make 3 more fritters.

8. Cook over medium-low heat for 3-4 minutes per side, or until golden and cooked through.

9. Transfer to a plate and cover to keep warm.

10. Repeat with the remaining oil and tuna mixture to make a total of 12-14 fritters.