Easy Whole30 Tuna Cakes – Paleo
Make the most out of your canned tuna with these Easy Whole30 Tuna Cakes. They're grain and gluten-free, but you'd never be able to tell.
10 minutes
1 minute
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 144 |
| Fat: | 7 g |
| Carbohydrates: | 1 g |
| Protein: | 18 g |
| Cholesterol: | 33 g |
| Sodium: | 312 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 9
Ingredients
- 333 Canned Tuna, packed in water, drained
- 222 Celery, stalks, finely chopped
- .5.5.5 Red Bell Pepper, medium, finely chopped
- .5.5.5 Red Onion, medium, finely chopped
- .25 cup.25 cup.25 cup Parsley, fresh dill or parsley, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- .25 cup.25 cup.25 cup Almond Flour
- .25 tsp.25 tsp.25 tsp Kosher Salt
- .125 tsp.125 tsp.125 tsp Black Pepper, freshly-cracked
- 222 Eggs, large
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 111 Lemon, cut into wedges for serving
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, combine the tuna, celery, bell pepper, onion, dill or parsley, mustard, almond flour, salt and pepper. Using clean hands, mix until combined.
- In a separate bowl, whisk the eggs until well combined and slightly frothy. Pour the eggs into the bowl and mix until well combined and it begins to clump. If you notice that your mixture is too dry and flakey, whisk an additional egg and add one or two tablespoons at a time until it begins to clump up. If your mixture is too wet, add one or two tablespoons of almond flour.
- Using a 1/3 cup measuring cup, portion out equal-sized mounds. Form the mounds into rounds and then carefully flatten into cakes.
- Preheat a non-stick skillet over medium to medium-high heat. Add olive oil and heat until shimmering. Working in batches so as not to overcrowd the pan, carefully lay in the tuna cakes and cook, undisturbed, until golden brown, three minutes. Flip and cook until golden brown on the second side, three minutes. Transfer the cooked cakes to a tray lined with paper towel to absorb excess oils.
- Serve immediately with lemon wedges.
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One response to “Easy Whole30 Tuna Cakes – Paleo”
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Are you using the small, 5 oz, cans for this recipe? We don’t fry much in our house; do you have any suggestions for length of time or temperature to cook these in the oven?