Add the drained tuna into a large mixing bowl and use a fork to break it apart thoroughly. Keep pressing and separating the chunks until the tuna becomes fine, flaky, and evenly distributed — this step is important for smooth mixing and better texture later.

Add the egg, almond flour, Greek yogurt, minced garlic, salt, black pepper, and lemon juice into the bowl with the tuna. Make sure everything is evenly placed across the mixture before you start combining.

Using a fork or spatula, gently mix all the ingredients together until just combined. Stir slowly and avoid overmixing, as working the mixture too much can make the patties dense instead of soft and tender inside.

Once the mixture is ready, take small portions in your hands and shape them into evenly sized patties. Press them lightly to hold their shape, but don’t compact them too much — a light press helps keep the inside soft.

Heat a non-stick pan over medium heat and add a small amount of oil, just enough to lightly coat the surface. Allow the pan to heat properly before adding the patties so they cook evenly and develop a crisp crust.

Place the patties gently onto the hot pan, leaving a bit of space between each one. Let them cook undisturbed for about 3–4 minutes on the first side so a golden, crispy crust can form properly.

Carefully flip each patty using a spatula and cook the other side for another 3–4 minutes. Continue cooking until both sides are evenly golden brown and the patties are heated through.

Remove the patties from the pan and place them on a plate. Let them rest for a minute or two before serving — this helps the texture settle and keeps them perfectly crispy on the outside and soft inside.