Tag Archives: Low Carb

Tuna Burgers

This will be the first fish/seafood recipe on this blog.  This is a cross between a crab cake and a salmon burger. These can be eaten like a crab cake with aioli or tartar sauce or like a burger using tuna melt fixings like cheese and tomato on a gluten free bun or lettuce leaves. I don’t cook a lot of seafood or fish at home since my husband is very allergic to all fish and seafood. However,  I make these and some other seafood/fish dishes when he is not home. I do enjoy seafood and fish, but don’t eat either of these more than a few times a month due to my husband’s allergies and the fact that most seafood and fish is expensive. I also converted these into a gluten free and paleo friendly recipe using almond meal from Trader Joe’s in place of the bread crumbs. These are budget friendly for a fish dish though and are easy to make, enjoy!

Tuna Burgers – Makes 2 large burgers or 4 smaller burgers


  • 4oz can of tuna
  • 1 egg
  • 1/3 cup of almond meal or almond flour
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of black pepper
  • 1/8 teaspoon of salt
  • 2 Tablespoons of extra virgin olive oil or olive oil cooking spray
  • Optional: 2 slices of mozzarella or cheddar cheese


  1. Mix tuna and egg together in a medium sized bowl until both ingredients are completely mixed together.
  2. Add almond meal/flour, onion powder, garlic powder, black pepper, and salt and mix them completely into the tuna mixture.
  3. Coat a medium sized pan with extra virgin olive oil or olive oil cooking spray.
  4. Form 2 tuna patties and fry them in a large pan on medium heat for 10 minutes, flipping halfway through.
  5. Add a slice of cheese to each patty if using cheese after flipping the tuna patties halfway though.
  6. Serve and enjoy on your plate, cut into bite sized pieces for a salad, on romaine lettuce leaves, or on a gluten free hamburger bun with the condiments of your choice.

Tuna Burger


Honey Mustard Chicken

I am dedicating this one to one of my oldest and best friends Susan who loves honey mustard, which I also happen to like a lot. I am not a fan of mayo and have always enjoyed mustard on my sandwiches, especially spicy and honey mustard. Unfortunately, sandwiches are a rare food for me now since I am gluten intolerant and gluten free bread is expensive and sometimes not very good. However, with this chicken, I can enjoy mustard on something again. Enough of my complaining, here is the recipe:

Honey Mustard Chicken – Serves 4


* 4 boneless, skinless chicken breasts, thawed
* 1/4 cup of honey mustard dressing  (Ken’s is Gluten Free and is what I used)
* 1 tablespoon of spicy mustard
* 1/8 teaspoon of black pepper
* Canola oil cooking spray
* 2 pieces of cooked bacon, crumbled or 2 Tablespoons of real bacon bits (optional)


1. Put honey mustard, spicy mustard, and black pepper in a small bowl and mix both of them together.
2. Coat chicken with honey mustard mixture one at a time. Make sure the chicken is thoroughly coated. Cover chicken and marinade chicken in the refrigerator for at least 30 minutes.
3. Spray the pan with cooking spray and put chicken in a large pan over low to medium heat.
4. Cook 10-15 minutes or until juices run clear, flipping chicken halfway through.
5. If using bacon, cook bacon for 3-5 minutes  in a or until crisp on medium-high heat in a small pan. Crumble bacon if needed after cooking.
6. Equally sprinkle bacon on top of each piece if using bacon and serve. This chicken is perfect as a sandwich on a GF hamburger roll (I recommend Udi’s or making your own) or served with your favorite side dishes. This chicke or use chicken in a salad, sandwich, or wrap with additional dressing. Enjoy!