Updated: Oct 14, 2020
This has quickly become a favorite meatless Monday meal. My kids love it! Make sure you drain the mix well and remove the moisture. We love to serve it with the cabbage sesame bag salad from Aldi and Cous Cous.
Three 5-oz. cans solid white tuna in water
2 large eggs , lightly beaten
1 bunch of fresh cilantro coarsely chopped
3/4 cup almond meal
3 tbsp Greek yogurt
Juice of one lemon
1 jalapeño pepper, finely chopped, ribs and seeds removed
1/2 large white onion, finely chopped
1 tsp salt
1/2 tsp pepper
For the chipotle aioli:
- 1 cup Greek yogurt
- 1/3 can chile in adobo sauce
- 3 cloves of fresh garlic Squeeze of lime juice
1. Drain the 3 cans of tuna. Make sure you do this really well and get as much moisture out as possible. Set aside.
2. Sauté the chopped onions for about 8 minutes in a sauté pan either in oil or water until translucent. Set aside and let cool.
3. In a large mixing bowl, add the Greek yogurt, lemon juice, salt and pepper and whisk till combined. Then add the chopped cilantro and jalapeño to the mixture.
4. Add the tuna, beaten eggs, cooled onions and almond meal. Mix gently until the ingredients begin to hold together.
5. Melt the ghee on high in a large nonstick skillet for about a minute, then turn the heat down to medium high.
6. Approximate one-third cup of tuna mixture per cake and form the tuna into patties with your hands. Be sure to squeeze out any excess moisture (from the yogurt, probably) and form into flat, small cakes.
7. Cook the cakes in small batches (4-6 cakes, depending on the size of you pan). Cook each side until they are golden brown and crisp on the outside, which is about 3 minutes per side. You may need to add a tablespoon of avocado oil to the pan between batches.
Check out this video on it: