Preheat the air fryer: Set it to 380°F (193°C) for about 3 minutes so it’s hot when the patties go in.

Prep the tuna: Drain the cans thoroughly and press out excess liquid. Drier tuna makes sturdier, crispier patties.

Mix the base: In a bowl, whisk the eggs, mayonnaise, Dijon, lemon zest, garlic powder, paprika, salt, and pepper until smooth.

Add the dry ingredients: Stir in almond flour and Parmesan until just combined.

Fold in tuna and aromatics: Add tuna, onion, and parsley. Gently mix to keep some texture. The mixture should be moist but hold together.

Adjust consistency if needed: If it’s too wet, add 1 tablespoon of almond flour at a time. If too dry, stir in 1 teaspoon of mayo or a splash of lemon juice.

Form the patties: Scoop about 1/4 cup of mixture per patty. Shape into 8 small patties about 1/2 inch thick.

Prep the basket: Lightly spray the air fryer basket with oil to prevent sticking.

Air fry batch one: Place patties in a single layer without crowding. Spray the tops lightly. Cook for 8–10 minutes, flipping halfway, until golden and firm.

Repeat with remaining patties: Keep the first batch warm while the rest cook. Add a quick spritz of oil between batches if needed.

Serve: Squeeze fresh lemon over the patties and serve with a simple aioli, sugar-free tartar sauce, or a creamy avocado dip.