ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Our tuna cakes are perfect for a quick and easy breakfast, lunch or dinner.
We like to serve them with our radicchio fennel slaw, but in a pinch, you could always serve them on a bed of mixed greens to get your fill of veggies.
Finally, drizzle our lemon caper sauce over them for a final touch. No sauce? No problem. A little drizzle of lemon juice and olive oil can get the job done too!
*use organic ingredients whenever possible*
1 five ounces can of tuna
1/4 cup Primal Kitchen's Avocado Mayo
2 tablespoons of red onion, finely diced
1.5 teaspoons of parsley, finely diced
2 tablespoons of celery, finely chopped
1.5 tablespoons of almond meal
Salt & pepper to taste
Mix all ingredients in a large mixing bowl. Use 1/3 measuring cup to measure out serving size of each patty. Use your hands to form the shape. Get a large skillet over medium-low heat, add 2 tablespoons of cooking fat, and once the pan is hot lay down each tuna cake without crowding. Cook for about 5 minutes until the side seems golden brown, then flip for another 2 minutes. Enjoy!