Ingredients

The following ingredients have 4 Servings
  • 2 - 7 oz cans sustainable tuna, drained
  • 2 large pastured eggs
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tbsp Italian flat leaf parsley, chopped
  • 2 tbsp coconut aminos or gluten free soy sauce
  • 1 tsp fresh ginger, grated
  • 1 tsp toasted sesame seeds
  • 1/4 tsp crushed red pepper flakes
  • sea salt and black pepper, to taste
  • 2 tbsp olive oil, more if needed

Instruction

  • In a large mixing bowl, combine tuna, eggs, shallot, garlic, parsley, coconut aminos, ginger, sesame seeds, red pepper flakes, sea salt and black pepper. Mix until ingredients are well incorporated.
  • Form mixture into 8 equal sized patties. Place the patties in the freezer for about 30 minutes.
  • Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the patties to the pan.
  • Fry the tuna cakes for about 3-4 minutes on each side. Use caution as you are flipping them over as they are very delicate and will crumble apart easily.