Tuesday, August 6, 2013

Tuna Cakes

Prep time: 15min
Cook time: 10-15min
Yields: 7-8 Tuna Cakes

2 Eggs
1/2 Medium Onion (minced)
2 Garlic Cloves (minced)
1/2T Dried Parsley (or double the amount if you have fresh!!)
1/2 T Dried Cilantro (or double the amount if you have fresh!!)
1t Sea Salt
Black Pepper to Taste
2T Lemon Juice
1/8t Ground Cayenne
4 Cans of Wild Tuna in Plain Waiter (drained)
3T Coconut Flour
Coconut Oil for Frying

In a medium-sized bowl, beat the eggs.  Add the onion, garlic, herb, spices and lemon juice. When everything is mixed together, add the tuna and mix. Once salmon is mixed, add the coconut flour. If it is too wet to form your cakes, add more a little at a time until you are satisfied.

Make your Tuna Cakes about 3 inches in diameter and place in coconut oiled frying pan.  Don't touch them until you are ready to flip. You will see the bottom edges start to brown. Flip and then do the same for the other side.  Add more coconut oil as needed. Serve hot with kosher dill pickles... Mmmm!! Enjoy!!

**Original recipe altered from Shannon at www.nourishingdays.com

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