Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper, setting it aside for later use.

Combine the coconut flour, tuna, tomato paste, egg, crushed garlic, chopped red chili, chopped red onion, black pepper, and sea salt in a mixing bowl, stirring until thoroughly mixed.

Roll the tuna mixture carefully with your hands, flattening it into six equal-sized patties, and arrange them evenly on the prepared baking tray.

Bake the Tomato & Tuna Burgers for approximately 10 minutes or until they are completely cooked through and firm to the touch.

Place each of the baked Tomato & Tuna Burgers onto a crisp lettuce leaf to serve.

Top each burger with sliced avocado, and sprinkle with the extra chili slices and fresh coriander before enjoying.

Drain the tuna completely: For the firmest Tomato & Tuna Burgers, squeeze as much liquid out of your canned tuna as possible before mixing to prevent soggy patties.

Let the mixture rest: Allow the raw mixture to sit for 5 minutes before forming your patties. This gives the coconut flour time to absorb excess moisture, acting as a stronger binder alongside the egg.

Chill before baking: If the mixture feels too soft while shaping, place the formed patties in the refrigerator for 10-15 minutes before transferring them to the oven to help them hold their shape.