Asian Tuna Cakes - low carb, whole30

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.

Quick, easy, cost effective, and delicious Asian Tuna Cakes

If you've ever had a really good lump crab cake, these Asian Tuna Cakes are very similar in texture, just swap crab with tuna and add an asian twist. I love them served over a bed of cabbage with a dipping sauce.

the best dipping sauce for these gluten free asian tuna cakes

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.

More keto friendly asian inspired recipes:

• Keto Taco Slaw
• Sesame Chicken Egg Roll in a Bowl
• Easy Peasy Wonton-less Soup with Pork Meatballs
• Chinese Sausage Fried "Rice
• Pork Egg Roll in a Bowl
• Pickled Red Onions
• One Pot Keto Sesame Chicken and Broccoli
• Paleo Beef and Broccoli Stir Fry

Asian Tuna Cakes - Paleo, Low Carb, Gluten Free

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• Yield: Makes 4 Servings 1x

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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.

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Ingredients

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• 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
• ¼ tsp crushed red pepper flakes
• sea salt and black pepper, to taste
• 2 tbsp olive oil, more if needed

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Instructions

1. 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.
2. Form mixture into 8 equal sized patties. Place the patties in the freezer for about 30 minutes.
3. Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the patties to the pan.
4. 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.

Notes

4g net carbs per serving

Nutrition

• Serving Size: 2 cakes
• Calories: 176
• Fat: 4.25g
• Carbohydrates: 4.5g
• Fiber: 0.5g
• Protein: 32g

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