These tuna cakes are a fabulous alternative to the Friday night burger. They are healthy and loaded with omega 3 fatty acids.
5 – 5 oz cans of Albacore tuna
2 eggs slightly beaten
1 bunch of cilantro chopped
1/3 cup bread crumbs
4 tbsp mayo
1 ½ lemons freshly juiced
1 green pepper seeded and diced
1 onion diced
3-4 tbsp coconut oil
Salt and pepper to taste
Start by draining the cans of tuna in a strainer over a large bowl. Then set aside.
Over medium, heat in large skillet sauté the onions until they are soft.
In a separate bowl, whisk together the mayo, lemon juice, salt & pepper, cilantro and green peppers.
Add in the tuna, eggs and breadcrumbs and mix well.
Heat coconut oil in a large nonstick skillet over medium-high heat for a minute, then turn heat down to medium.
Using a batch process; measure out 1/3 cup of the tuna mixture to form a patty. Cook each cake about 3 minutes on both sides until golden brown and crisp on the outside. You may need a bit more oil.
The recipe makes 14 tuna cakes and will serve 7-10 for dinner. You can also make the patties smaller for an appetizer.
(recipe adapted from Taste and See)