Paleo Tuna Cakes
Looking for some sandwich free, grain free, easy and healthy school or back to work lunch ideas? This recipe is full of healthy fats and protein that are very satisfying and keep you fuller for longer. It makes for a great meal or a simple snack. Makes 4 large patties (serves 2).
2 x 95 grams cans of preservative free plain tuna or 200 grams fresh cooked tuna chopped
1 free range organic egg
1/3 cup of almond meal (pumpkin seed meal or red lentil or chickpea flour)
1 tsp Herbamere or Himalayan Crystal Salt to taste
1 tsp cold pressed olive oil
1 ripe avocado Cracked pepper to taste
1 red chili pepper (optional)
Organic Coconut oil to fry (approx 1/3 cup)
1/2 a lemon
Drain liquid from canned tuna and smash tuna into small chucks. Place tuna, egg, almond meal and Herbamere and or chilli, salt and pepper in a bowl and mix together. Make mixture into small balls (the size of a golf ball) then lightly flatten into round patties.
Put coconut oil in fry pan on medium heat. Once oil is hot, gently place patties in fry pan. Use a folk to turn over patties and brown on both sides. Remove browned patties and place on napkins to remove excess oil. Squeeze some lemon juice over patties (optional).
Crush the flesh of the avocado; add olive oil, Herbamere or salt/pepper and lemon juice to taste.
Place tuna cakes over avocado mix and serve with side salad or as is. Enjoy! You can reheat the tuna patties in a sandwich maker or oven.
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