Tuna Cakes, a simple canned tuna recipe that is not only Gluten Free, Paleo, Keto and Whole 30 approved, but is also versatile: top a salad, quick fish tacos, or delicious anytime protein snack. If you want to create your own flavours, feel free to use an Safe Catch Seasoned Elite Tuna or serve with your favourite sauces.
Mini Tuna Cakes – Only 4 Ingredients
Ingredients:
2 Cans of Any Safe Catch Tuna Variety*
2 Eggs
6 Tbsp Almond Flour
2 Garlic Cloves
Olive Oil or other oil for cooking
Tools You'll Need
Medium Mixing Bowl
Frying Pan
Spatula
Measuring Spoons & Cups
Instructions:
Crack eggs into mixing bowl, lightly whisk with a fork
Open each can of Safe Catch Tuna (Do not drain), flake with a fork in the can until all liquid is absorbed by the tuna, then empty can into a medium mixing bowl
Knife Work: Peel & finely chop garlic, add to bowl
Mix tuna, garlic & egg together, while adding almond flour
Heat frying pan on medium-low heat (3 out of 10) and generously oil the cooking surface
Using a medium cookie scoop (Or a large spoon), scoop mixed ingredients into one hand, then press with the other to form mini-patties, and place quickly in the heated pan, repeating process quickly to place approximately 8 mini tuna cakes in the heated pan in succession
Cook until browned (~2 mins) then flip to cook other side, removing when both sides are caramelized
Re-Oil pan and repeat steps 5 & 6 until all Tuna Cakes are cooked, makes about 32 mini cakes
Serving Suggestion:
Tuna cakes make perfect salad toppers, create a deliciously crispy fish taco, or simply dip them in your favourite sauce for a great protein snack.
This recipe is sourced from safecatch.com
