Name: Asian Tuna Cakes - Paleo, Low Carb, Gluten Free
Ingredients: 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

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.

Ingredients

Scale

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

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Instructions

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.

Notes

4g net carbs per serving

Nutrition

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