Asian Tuna Cakes - Paleo, Low Carb, Gluten Free

Diets

Gluten free

Ingredients

Seafood
- 2 7 oz cans Sustainable tuna

Produce
- 2 cloves Garlic
- 1 tsp Ginger, fresh
- 2 tbsp Italian flat-leaf parsley
- 1 Shallot

Refrigerated
- 2 Pastured eggs, large

Condiments
- 2 tbsp Coconut aminos or gluten free soy sauce

Baking & Spices
- 1/4 tsp Red pepper flakes
- 1 Sea salt and black pepper
- 1 tsp Sesame seeds, Toasted

Oils & Vinegars
- 2 tbsp Olive oil

Found on peaceloveandlowcarb.com

Description

Note before you begin... Make sure the tuna is completely drained and as dry as possible. Excess moisture will make the tuna cakes fall apart.

Hi! Im Kyndra! Thanks for stopping by my blog. Im just a girl on a personal journey to health and wellness, sharing my stories with the world. I am a cookbook author, a blogger, a world traveler, a dog rescuer, a wife, a hiker, a crossfitter, a PNW native, and a nice person. I believe we should all throw kindness around like confetti. Do more! Be more! Love more! WE CAN DO IT!! Follow me around the web: Facebook | Instagram | Pinterest | Healthy Living in Body and Mind

Directions

In a large mixing bowl, combine tuna, eggs, shallot, garlic, parsley, coconut aminos, ginger, sesame seeds, red pepper flakes, sea salt and black pepper. Mix until ingredients are well incorporated.
Form mixture into 8 equal sized patties. Place the patties in the freezer for about 30 minutes.
Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the patties to the pan.
Fry the tuna cakes for about 3-4 minutes on each side. Use caution as you are flipping them over as they are very delicate and will crumble apart easily.