Strain and empty tuna into a medium-sized mixing bowl.

Mash pre-cooked sweet potato and add to the tuna.

Mix in diced onion, jalapeño, garlic, salt, and spices.

Whisk egg in a bowl and set aside.

Sprinkle almond flour and arrowroot powder on a plate, mix well, and set aside.

Using your hands, form the tuna “dough” into fist-sized patties. These patties are delicate, so try to keep the size manageable. If the patties are too large they are more likely to fall apart. Set patties aside on a plate or baking sheet.

Once all the patties are formed (this recipe makes about 8), set them in a fridge or freezer for a couple of hours, so that they harden up a bit and stay solid while frying.

Melt butter in a pan on medium heat.

While butter is melting, gently dip the patties in the egg wash and then in the flour mixture. Then shallow fry them in butter until the edges are golden brown and cooked through.

Set each patty down on a paper towel-lined plate to cool.

Serve with fresh steamed veggies and/or a spinach salad to round out the meal.