Chickpea and Hearts of Palm Asian Tuna Cakes with Kimchi Mayo Aioli (GF, DF

• Gluten free

• Seafood

  • 3 small cans Tuna

• Produce

  • 1/2 Avocado
  • 1 can Chickpeas
  • 1 handful Cilantro
  • 1 can Hearts of palm
  • 1 Lime

• Condiments

  • 1 tbsp Chili garlic sauce
  • 3 tbsp Mayo
  • 1 1/3 tbsp Tamari
  • 1 Teasoon chili garlic sauce

• Baking & Spices

  • 1/4 cup Sesame seeds

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1 1/3 tbsp Sesame oil

• Prepared

  • 1 tbsp Kimchi liquid

Found on avocadopesto.com

Description

Ingredients

• For the tuna cakes:
• 3 small cans tuna, drained
• 1 can chickpeas, rinsed, drained and mashed 
• 1 can hearts of palm, diced 
• 1/2 avocado, mashed
• 1 tablespoon tamari
• 1 tablespoon sesame oil
• 1 tablespoon chili garlic sauce
• 1 lime, zested
• 1/4 cup sesame seeds (+ additional sesame seeds for dredging)
• handful cilantro, chopped
• 1-2 tablespoons coconut oil
• For the Kimchi Aioli:
• 1 teaspoon tamari
• 1 teasoon chili garlic sauce
• 1 teaspoon sesame oil
• 3 tablespoon mayo
• 1 tablespoon kimchi liquid (omit if you dont have it, or replace with 1/2 tablespoon lime juice)

Directions

• In a large bowl mash the drained chickpeas until crumbled. Mash the avocado with the chickpeas.
• To the bowl add the hearts of palm, tuna, 1 tablespoon tamari, 1 tablespoon sesame oil, 1 tablespoon chili garlic sauce, lime zest, 1/4 cup sesame seeds and cilantro. Mix until smooth.
• Form round flattened patties out of the mixture.
• Heat coconut oil in a pan over medium heat. Dredge the tuna cakes in additional sesame seeds and pan fry on each side for a few minutes until browned and cooked through.
• In a small bowl combine the kimchi aioli ingredients - 1 teaspoon tamari, 1 teaspoon chili garlic sauce, 1 teaspoon sesame oil, 3 tablespoons mayo, and 1 tablespoon kimchi liquid