Tuna Cakes with Ginger Broccoli Slaw

Crab cakes are an amazing seafood dish that is sadly made up of mostly breading. If crab cakes where comprised of only crab meat and seasoning, they would be a perfect Paleo dish. My Paleo tuna cake recipe is a twist on the traditional crab cake that is full of flavor and even more delicious. When paired with a refreshing ginger broccoli slaw, this recipe is worthy of restaurant status!

Tuna Cakes

Ingredients:
3 cans of Tuna in Extra Virgin Olive Oil (2 cakes per can)
3 eggs
2 tablespoons of Coconut flour sifted
3 green onions diced
1 teaspoon fresh ginger grated
Dash of red pepper flakes
1 teaspoon dried basil
1 tablespoon fresh squeezed lemon juice and zest from lemon
Sea salt and fresh ground black pepper to taste

Method:
1.) Empty tuna into large bowl. Add in eggs, green onions, ginger, red pepper, lemon, basil, coconut flour, salt, and pepper. Mix well.
2.) Heat 1/4 cup EV coconut oil in a large cast iron skillet over medium high heat. Make sure there is enough oil to cover the bottom of the pan. The tuna cakes will soak up some of the oil. You may add more if needed during the cooking process.
3.) Form the tuna mixture one at a time into palm-sized patties and place gently into the hot oil. Fry for 3 minutes on each side. Do not flip the patties until they have cooked for the full 3 minutes. Work in small batches and do not crowd the skillet. (Cook up to three patties at a time).
4.) Serve the tuna cakes with lemon wedge, garlic aioli and ginger broccoli slaw.
*For the garlic aioli, roast 3 whole garlic cloves and then mash. Fold the mashed roasted garlic into 1/2 cup Paleo mayo. Mix in 1 teaspoon of fresh lemon zest and sea salt to taste.

Ginger Broccoli Slaw

Ingredients:
1 (12oz) bag of "Rainbow Salad" (cauliflower hearts, broccoli florets, carrots, and red cabbage)
1/2 cup Paleo mayo
1 tablespoon fresh ginger grated
1 teaspoon fresh chives chopped
1 tablespoon unfiltered organic apple cider vinegar
1/2 tablespoon garlic powder
1 teaspoon fresh lemon zest
1 teaspoon coconut Aminos or wheat free Tamri
Sea salt and black pepper to taste

Method:
1.) Empty the veggies into a large bowl. Season with garlic powder, salt, pepper, apple cider vinegar, lemon, Tamri and ginger. Mix together. Add in 1/2 cup Paleo mayo and chives. Mix well.
2.) Cover and refrigerator until ready to serve.

Paleo Tuna Salad on Endive or Boston Lettuce

When you hear tuna salad, most people think of pre-made deli tuna on dry bread with little flavor.  Tuna salad doesn't receive the credit it deserves as an inexpensive, delicious, omega-3 filled meal.  When served on crunchy, peppery Endive or crisp, sweet Boston Lettuce, it is far from the typical deli tuna sandwich.  Try adding fresh tomatoes, capers, and roasted sweet peppers as a garnish for increased flavor excitement!

Ingredients:
5 cans of tuna in extra virgin olive oil
2 stalks of celery diced
1 teaspoon basil
1/2 teaspoon oregano
Cayenne pepper to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Sea salt and black pepper to taste
1 cup Paleo mayo
2-3 Belgium Endive or 2 heads of Boston Lettuce

Method:
1.) Empty cans of tuna into large glass bowl.  Add in diced celery and all seasonings. Mix together.
2.) Fold in 1 cup of Paleo mayo.
3.) Cover bowl and place in refrigerator until ready to serve.

Paleo Mayo

Ingredients:
1 cup of light olive oil
1 pasteurized egg
1 tablespoon unfiltered apple cider vinegar

Method:
1.) In a food processor, add egg and apple cider vinegar.  Blend for 5 seconds.
2.) Slowly drizzle in olive oil, with processor on low-medium speed, until oil and egg whip into a thick, creamed consistency.
3.) Add to recipes or store in air tight glass container for up to a week.