Print

Paleo Tuna Cakes with Roasted Red Pepper Sauce (Video)

Paleo Tuna Cakes with Roasted Red Pepper Sauce

4.9 from 16 reviews

Ingredients

Scale

For Tuna Cakes:

  • 2 cans Genova Seafood Tuna, drained
  • 2 garlic cloves, minced
  • 1 small onion, finely diced
  • 1/4 cup scallions, finely chopped
  • 2 tablespoons parsley, chopped
  • 1/4 cup roasted red peppers, chopped
  • 3/4 cup almond flour
  • 1/2 teaspoon paprika
  • 1 teaspoon sriracha
  • 1 egg + 1 egg white
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For Roasted Red Pepper Sauce:

  • 1 cup roasted red pepper (roasted at home, or jarred)
  • 1/4 cup good quality mayonnaise
  • 11/2 tablespoon lemon juice
  • 3 garlic cloves
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 tablespoon parsley, chopped

Instructions

  1. In large mixing bowl add all ingredients, and mix until combined thoroughly.
  2. Scoop approximately 1/4 cup tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
  3. Heat oil in a large skillet over medium. Once hot, add tuna cakes to pan in batches; cook 3-4 minutes on each side, until bottoms are golden.
  4. Make sauce: Place red peppers, mayonnaise, lemon juice, garlic, and spices in blender and blend on high until combined. Pour into serving container and add herbs.
  5. Serve tuna cakes hot with sauce, or cool and store for later use.

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!