Paleo Tuna Cakes with Roasted Red Pepper Sauce
Ingredients
- 2 – 5 oz. cans Genova Yellowfin or Albacore Tuna in Olive Oil, drained
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 1/4 cup scallions, finely chopped
- 2 tablespoons parsley, chopped
- 1/4 cup roasted red peppers, chopped
- 3/4 cup almond flour
- 1/2 teaspoon paprika
- 1 teaspoon sriracha
- 1 egg + 1 egg white
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
Description
- In large mixing bowl add all ingredients, and mix until combined thoroughly.
- Scoop approximately 1/4 cup tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
- Heat oil in a large skillet over medium. Once hot, add tuna cakes to pan in batches; cook 3-4 minutes on each side, until bottoms are golden.
- Make sauce: Place red peppers, olive oil, lemon juice, garlic, and spices in blender and blend on high until combined. Pour into serving container and add herbs.
- Serve tuna cakes hot with sauce, or cool and store for later use.
