These Asian Tuna Cakes are bursting with flavor from ginger, garlic, red pepper flakes, and coconut aminos. They’re easy to put together and completely paleo and Whole30 compliant.
My favorite dipping sauce for these is a Wasabi Lime Mayo. It is super easy to mix up. Just combine mayonnaise with a little prepared wasabi and a squeeze of lime juice. Play with the amounts until it suits your tastes. This also makes an amazing salad dressing. If you are looking for other Asian inspired dishes, like my low carb Pork Egg Roll in a Bowl recipe or my Beef and Broccoli Stir Fry recipe or my low carb Chinese Sausage Fried Rice Recipe.
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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.
- 2 – 7 oz cans sustainable tuna, drained
- 2 large pastured eggs
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tbsp Italian flat leaf parsley, chopped
- 2 tbsp coconut aminos or gluten free soy sauce
- 1 tsp fresh ginger, grated
- 1 tsp toasted sesame seeds
- 1/4 tsp crushed red pepper flakes
- sea salt and black pepper, to taste
- 2 tbsp olive oil, more if needed
- 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.
Per Serving (2 Cakes) | Calories: 176 | Total Carbs: 4.5g | Fat: 4.25g | Protein: 32g | Fiber: .5g | Net Carbs: 4g