Pan Tuna Cakes

By Dr. Eric Berg DC

Quick delicious pan-fried tuna cakes.  Serve them on top of a creamy coleslaw!

Pan Tuna Cakes

TOTAL TIME: 40 mins

SERVES: 1

INGREDIENTS:

Almond Flour - ¼ cup

Tuna - 2.5 oz

Egg - 1 large

Cabbage - 2 cups

Scallions - 3 ea.

Mayo - 2 tablespoons

Apple Cider Vinegar - 2 tablespoons

Salt - 1 teaspoon

Olive Oil - 1 tablespoon

DIRECTIONS:

  1. Cut up cabbage.  Mix together mayo, cabbage, apple cider vinegar, 1 scallion, and salt.  Place cabbage in refrigerator for at least 30 minutes.
  2. Mix together almond flour, egg, tuna, and 2 scallions in a bowl.  Divide into 3 equal parts.  Form into patties.
  3. Put oil in pan, turn on medium-high heat.
  4. Gently place tuna patties into hot oil.  Let cook on one side without touching for 3 minutes on medium heat.
  5.  This will form a crispy delicious sear.  Flip and cook the other side for 3 more minutes.
  6. Place patties on paper towel on a plate to absorb the oil.
  7. Serve on top of coleslaw!
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