Whole30- Week 3 and a recipe
|tuna cakes with homemade garlic aioli and sweet potato fries|
|baked sweet potato, grilled chicken and butter browned mushrooms|
|curry chicken, mixed veggies and fried plantain|
the tuna cakes are so yummy you won't even remember that you used canned tuna. I really just went with my instincts when making these so the measurements aren't exact but it is really simple to make. Not much room for error.
1 can tuna (make sure it's soy free)
1/2 chopped red onion
1 tbsp coconut flour
Mrs. Dash garlic flavor seasoning (or any seasoning you like)
1 tbsp coconut oil
cilantro or parsley
Drain tuna and add egg, seasonings and chopped onion and coconut flour.
Put oil to heat and roll tuna mixture into balls and flatten.
Cook on each side for about 4-5 minutes. Allow them to really brown before flipping them. That way they will retain their shape.
For the aioli I used a tbsp of homemade paleo mayo, 1 clove garlic chopped and the juice of half a lemon. stir together and serve with tuna cakes.
Well I hope you enjoy making these. I got four decent sized cakes out of the one can of tuna. I had two meals which is pretty awesome.
It was a nice change from the usual chicken or meat.