November 6, 2017

Tuna Cakes - gluten free, Whole 30, paleo

What does one do with a can of tuna? Cheap, healthy, and a great source of protein, but plain tuna isn't always appetizing. However, I have made this tuna cake recipe probably 5 or 6 times and it is delish! My husband loves it as well. You can barely even tell it's tuna. They also reheat really well under the broiler or in a toaster oven.

Tuna Cakes
Makes ~5 cakes

2 7-oz canned wild tuna, drained well (I purchase mine from Costco, but you can use any type you prefer, although they may be different ounces)
2 eggs
3/4 cup almond flour
1/2 cup chopped green onions
3 tsp dijon mustard
1-2 tsp hot sauce (I use Frank's because it's Whole 30 compliant)
Zest and juice of 1 lemon
Salt and pepper, to taste
2-3 tbsp coconut oil

1. In a big bowl, combine all ingredients except coconut oil.
2. Use your hands to combine and mix evenly.
3. Shape the mixture into 5 patties, each about 1/2-1 inch thick.
4. Heat coconut oil in a skillet over medium high heat.
5. Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.
6. Store in fridge for up to 2 days. Reheat using the broil setting on your oven for a few minutes per side until heated through.

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