People – you’re seriously gonna want to try these. I’m serious! What better way to re-imagine the good ol’ classic tuna sandwich?! Ditch the bread – mash up some avocado – grab a skillet – ahh! They’re DE-licious!
What you’ll need…
- 12 oz solid white tuna in water (three 4oz cans)
- 1/2 cup fresh cilantro, chopped
- 1 medium jalapeño pepper, diced
- 1/2 an avocado, mashed
- 1/4 cup breadcrumbs
(or gluten free substitute)
- 1 egg
- ~1 tbsp sriracha
- juice from 1/2 a lemon
- smoked or hot paprika
- ground coriander seed
- cooking oil of choice
What to do…
- In a medium size bowl, mix together tuna fish (drain water first), mashed avocado, jalapeño, cilantro, sriracha, and lemon juice.
- Add breadcrumbs (I used homemade gluten free bread crumbs that were in the freezer but you can use so many different things here – almond meal, cooked quinoa, oats, etc.) and egg – combine.
- Sprinkle with a generous amount of paprika and coriander – these are my two FAVORITE spices so you’ve probably seen them in some of my other recipes – when in doubt, I probably used these two spices. Combine again until everything looks fairly consistent.
- Heat olive or coconut oil in a large skillet on medium heat. Patty-ize the tuna mixture (ehem… pack about 9 palm-size balls into patty shapes) and cook for 2 minutes on one side, flip and cook for another 2 minutes, flip again – 2 minutes, and one last time – 2 minutes. 4-5 minutes total on each side gave them a nice brown color but kept them moist on the inside.
Now the question is how do you eat them?! Well, you can stick with tradition and make a tuna(cake) sandwich OR you can save the carbs and load up on the veggies, like I did for this week’s lunches. This pre-made broccoli slaw is one of my favorite go-tos for wraps, salads, stir fries, and more. This week I steamed a bag of the slaw mixture, tossed in one and a half tuna cakes, and lunch is served.
What other ingredients do you think would be good in these cakes? I’ll definitely be making them again!
Happy Monday ❤