In a large mixing bowl, combine the drained canned tuna, beaten egg, minced cilantro, diced onion, Greek yogurt or mayo, almond flour, diced jalapeño, and the juice from half a lemon or lime. Stir until everything is fully blended and holds together.

Shape the mixture into 6-8 uniform patties, about ¾ inch thick. Chill in the fridge for 10 minutes to help firm them up.

Heat 2 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat until shimmering.

Carefully place the chilled patties in the hot skillet, frying for about 5 minutes until the bottoms are golden brown. Flip and cook for another 5 minutes until golden on the other side.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with salad, in sandwiches, or atop greens with sriracha aioli.