In a large mixing bowl, combine the canned tuna, beaten egg, minced cilantro, diced onion, Greek yogurt, almond flour, jalapeño, lemon or lime juice, salt, pepper, and optional spices. Mix thoroughly until all ingredients are well incorporated.

Shape the mixture into 6 to 8 patties, each about 1-inch thick. Place them on a plate lined with parchment paper and refrigerate for about 10 minutes.

Heat olive oil in a skillet over medium heat until shimmering. Test if oil is ready by flicking a drop of water into the pan—it should sizzle.

Carefully place the patties in the skillet and fry for about 5 minutes until golden brown. Flip the patties and cook for an additional 5 minutes.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil and serve immediately, optionally with sriracha aioli.