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Must add to the menu this week! Healthy, whole30, and paleo friendly wild tuna cakes made with low mercury chili lime tuna.Easy Whole30 recipes. Best paleo shopping guide. Easy whole30 lunch recipes. Easy whole30 lunch ideas. Whole30 lunch recipes. Best whole30 lunch recipes. Easy whole30 lunch recipes. Healthy whole30 breakfast recipes. Easy whole30 dinner ideas.

Chili Lime Tuna Cakes

Must add to the menu this week! Healthy, whole30, and paleo friendly wild tuna cakes made with low mercury chili lime tuna. An easy go-to recipe, delicious served alongside a salad, in a bun, or plain. Store in the fridge for up to five days, then store in the freezer.
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Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Course: Main Dish
Servings: 8 two inch patties
Calories: 127kcal

Ingredients

  • 2 5oz cans chili lime tuna Safe Catch brand
  • 2 large eggs
  • 6 tablespoons almond flour
  • 1/4 cup minced onion
  • 2 small cloves garlic minced

Instructions

  • Combine all ingredients for tuna cakes in a mixing bowl and whisk with a large fork until all ingredients are well combined.
  • Heat a skillet over medium heat on the stove. Once the pan is hot, grease generously with avocado oil. Separate the tuna mix into 8 equal round balls. Set the tuna balls on skillet and press down to form 3/4" tall cakes (about 2" in diameter) . Cook over medium heat for 1-2 minutes on each side (until golden).
  • Serve with salad, buns, my homemade ranch, or plain! Store in the fridge for up to five days, then store in freezer.

Nutrition

Calories: 127kcal | Carbohydrates: 3g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 65mg | Sodium: 32mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.9mg
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