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Lemon-Garlic Tuna Patties over Wilted Spinach

This recipe is sponsored by StarKist E.V.O.O.

Hey everyone! Today I’m sharing another easy recipe that will not only streamline your dinner routine, but it’s ready in just 20 minutes!

It’s also low-carb and a great fit for my Keto followers. I make this one for Rob often, which is perfect since we both eat low-carb but he’s a bit more strict with keeping his carbs super low. We both love it so it’s a WIN-WIN.

I keep StarKist E.V.O.O. Tuna and Salmon packets in my pantry at all times. There have been so many times that I’ve been busy working and realize it’s already lunchtime. Often when I’m “in my zone” I don’t want to stop to make something, so I’ll open up a packet, pair it with a couple of hard-boiled eggs, and it makes a great quick, healthy lunch.

Rob does the same thing for his lunches, too. He keeps his packets of tuna and salmon at work, along with some hard-boiled eggs. It’s especially great for him on days when things are crazy at work and he can’t get out to grab lunch. Which happens to him all too often!

But there’s so much more you can do with StarKist E.V.O.O. Tuna and Salmon pouches than just enjoy them as-is. I add them to our salads for an easy, fast and tasty protein. I’ll roast veggies and top them with some tuna for a quick dinner. Or the girls will ask for a tuna melt, which I love, too, so that happens a lot!

StarKist E.V.O.O. pouches are packed in cold-pressed extra virgin olive oil, and they add just the right amount of oil for me. The flavor of the fish and olive oil are mellow and rich, and it’s always moist and tender.

It’s also wild-caught, non-GMO, plus gluten and soy-free. And they’re a great option during Lent, which is just about here!

The recipe I’m sharing with you today uses StarKist E.V.O.O. Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil that’s mixed with lemon, garlic, and a few more ingredients to make delicious tuna patties that are served over garlic-wilted spinach. These tuna patties are super quick to make and are packed with protein. They’re topped with an optional-but-highly-recommended lemon-caper aioli that really brings all of the flavors together!

This is an easy recipe that you’ll want to keep on hand for busy weeknights, healthy lunches or anytime you want a quick, delicious and healthy meal!

Lemon-Garlic Tuna Patties over Wilted Spinach

Lemon-Garlic Tuna Patties over Wilted Spinach

Ingredients

For the Tuna Patties

  • 4 packets StarKist E.V.O.O. tuna
  • 1/4 cup almond flour
  • 1 green onion, chopped
  • 1 tbsp lemon zest
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tbsp freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 2 tsp avocado oil (or extra-virgin olive oil)
  • 1/4 tsp coarse salt

For the spinach

  • 1 tsp avocado oil (or extra-virgin olive oil)
  • 10 oz. fresh spinach
  • 1/4 tsp coarse salt
  • a few grinds of freshly ground black pepper
  • 1 garlic clove, minced

Lemon-Caper Aioli (optional)

  • 1/2 cup mayonnaise
  • 1 tbsp capers, drained
  • juice from 1/2 lemon
  • pinch of coarse salt
  • a few grinds of freshly ground black pepper

Instructions

  1. Mix together the aioli ingredients (if using) and set it aside, or refrigerate until you're ready to cook.
  2. In a medium-sized mixing bowl, mix together all of the tuna patty ingredients until combined. Form the mixture into 4 patties.
  3. Heat 1 tsp of the oil in a large skillet over medium heat. Add one minced garlic clove and cook for about a minute. Add the spinach and mix it in with the garlic, turning over the spinach until it's just wilted, about another minute. Place the spinach on a serving platter and set it aside.
  4. Wipe out the skillet and heat the remaining oil over medium heat. When the oil is shimmering, add the tuna patties. Cook until the patties are well-browned, about 4 minutes. Flip the patties and continue cooking until the other side is browned and the patties are cooked completely.
  5. Set the patties on top of the spinach, then dollop each patty with a spoonful of aioli. Serve immediately.
Kristy Bernardo
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Callen

Tuesday 7th of April 2020

We had canned tuna in water (not oil) on hand. So we used that and it was delicious. Just be sure to squeeze out the water and add another teaspoon of oil to the mixture.

Kristy Bernardo

Wednesday 6th of May 2020

Great suggestion, Callen, thank you!