1. Crack 1 medium egg (35 g) into a medium bowl and whisk it with a fork until lightly beaten.
2. Add 45 g canned tuna in water, well drained, 2 tbsp almond flour (14 g), 1/2 tbsp chopped onion (7 g), 1 tsp chopped fresh dill (1 g), 2 pinches grated lemon zest, 1 dash salt, and 1 dash ground black pepper to the egg.
3. Add 1/2 tbsp chopped fresh scallions (3 g) and stir everything together well. Make sure the tuna is broken up, and the mixture is evenly combined.
4. Stir in 2 tsp psyllium husk powder (2 g). Leave the mixture to stand for 10 to 15 minutes so the psyllium can absorb some moisture and help the patties hold together. 
5. Wet your hands lightly with water and divide the mixture into 4 to 5 equal portions.
6. Shape each portion into a small ball, then gently flatten it into a patty. If the mixture feels a little soft, wet your hands again rather than adding extra flour.
7. Heat 1/2 tbsp olive oil (6 g) in a nonstick frying pan over medium heat.
8. Once the oil is hot, carefully add the patties.
9. Cook for about 3 to 4 minutes per side, turning them gently with a spatula, until they’re firm, heated through, and lightly browned on both sides. If they brown too quickly, lower the heat slightly so the centres have time to cook.
10. While the patties cook, stir together 1 1/2 tsp mayonnaise (8 g) and 1 tsp lemon juice (5 g) in a small bowl.
11. Taste and add a tiny pinch of salt or a little extra lemon juice if you prefer a sharper dip.
12. Arrange the Crispy Lemon Dill Tuna Patties on a plate and serve with the lemon mayonnaise dip and 1/2 small cucumber (75 g), cut into strips.
13. Sprinkle with a little extra chopped fresh scallion if you like. Serve straight away while the patties are warm.

Kitchen note: Feel free to adjust the seasoning to suit your taste. A little extra dill, garlic powder, paprika, or chili can work nicely here too.