I was one of those rare children that loved tuna. Those classic tuna sandwiches with mayo and chopped pickles were my favorite. Yeah I know Im weird. As I got older and eliminated bread from my diet, eating tuna while still keeping it exciting became a challenge. That’s when I went on a mission, and discovered this wonderful recipe for paleo tuna cakes with some slight modifications by me 🙂
Paleo Tuna Cakes
Original Author: This Gal Cooks
Total Prep Time: 15 minutes
Total Cook Time: 5 Minutes
1 6.4 oz packet of albacore tuna
1/3 cup almond meal
2 tablespoons chopped roasted red pepper
2 tablespoons chopped green onion
2 teaspoons stone ground mustard
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons extra virgin olive oil
Combine all dry ingredients in a large mixing bowl first, adding in the olive oil and fresh juice from the lemon last. Once everything is mixed together, form the mixture into 2 large patties or 4 smaller patties. Place the patties in the freezer for 10 minutes.
Once 10 minutes have passed, warm up the skillet on medium-high heat using coconut oil so the patties do not stick. Add the patties and cook on each side 2 to 3 minutes or until desired texture is achieved.
Little side note: these cakes can be a little difficult to flip as they like to fall apart, I find it best to use a spatula to flip these over to keep them formed.
I like to add Sir Kensington’s Special Sauce on top and serve with a side salad and plantain chips.