There’s way more to canned tuna, than your classic tuna salad (nothing wrong with that btw. – feel free to try my spicy tuna salad with roasted bell peppers if ever!) – these easy tuna patties with black olives and parsley to name a recipe.
Made with only a handful of ingredients and some spices these tuna patties are flavorful, easy to make and very affordable.
What I really love about them though is, that they’re made in the oven – no greasy, smelly mess from cooking them on the stove top (albeit delicious to eat, I prefer my hair, clothing and entire apartment to not smell like tuna, you feel me?).
You can make the tuna patties with regular mashed potatoes instead of sweet potatoes and you can use different herbs and spices too. The recipe is very adaptable and works great with so many flavors!
Tuna patties with black olives and parsley
Great for dinners and lunches alike these tuna patties – made with only a handful of ingredients and some spices – are flavorful, easy to make and very affordable!
Servings 10 patties
- 2 cans tuna in water (I use low sodium (no added salt)), drained
- 3/4 C / 200 g mashed sweet potato
- 2 large eggs
- 4 tbsp / 28 g almond flour
- 2 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp ground sweet paprika
- 1 tsp fine grain pink Himalayan salt or sea salt
- 1 tsp fine ground black pepper
- 1 large handful flat-leaf parsley, chopped
- 1 C / 110 g pitted black olives, chopped
- Preheat oven to 350 degrees F / 175 degrees C convection.
- In a large bowl, mix together all ingredients.
- Form tuna mixture into 10 patties and place them on a parchment paper lined baking sheet.
- Bake the patties for 30-35 minutes. Flip them over after about 20 minutes for even cooking.
Storage and shelf life
- The patties store well in the fridge for 3-4 days and several months in the freezer too!
Do you want to print the recipe for tuna patties with black olives and parsley? I’ve got you!
Crispy baked salt and pepper chicken wings
- 10 large chicken wings
- 2 1/2 tsp fine grain pink Himalayan salt or sea salt
- 1 1/2 - 2 tsp fine ground black pepper
- Preheat oven to 425 degrees F / 212 degrees C convection.
- Place chicken wings, skin side up, on a parchment paper lined baking sheet.
- Sprinkle with salt and pepper (see tips above).
- Bake chicken wings for 40-60 minutes (I gave mine 55 minutes, but it depends on size of wings, oven, etc.). The wings are done, when the skin is CRISPY and meat is cooked through.
- Let wings cool 5 minutes before serving.
STORAGE AND SHELF LIFE
- Sure, you can store the chicken wings in the fridge (or freezer) for some other day, but they won't be as good reheated as when made fresh. So maybe just gobble these up immediately? (...I know, I know - what a shame, right?).