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Tuna Cakes with Jalapeno Mustard Dip {Paleo}

Canned Tuna Recipes

Bumble Bee Recipes - Tuna Cakes with Jalapeno Mustard Dip {Paleo}

Tuna Cakes with Jalapeno Mustard Dip {Paleo}



By Heather at With a Side of Sneakers


Ingredients

FOR THE TUNA CAKES
2 cans or pouches (5 oz) Prime Fillet Albacore Tuna
1 carrot
1/2 cup zucchini
1/4 cup red onion
1/4 red bell pepper
1 egg
2 tablespoons coconut flour
1/2 teaspoon salt-free seafood seasoning blend
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FOR THE SAUCE
2 tablespoons mayo {paleo-friendly if necessary}
1 tablespoons spicy brown mustard
1 tsp honey
1/2 teaspoon red wine vinegar
1/2 tablespoon chopped jalapenos
1/2 tablespoon chopped cilantro
Splash hot sauce


Directions

For the tuna cakes, Shred carrots, onion, pepper, and zucchini in food processor or blender. Mix all ingredients together. Form into small patties, squeezing excess liquid out if necessary. {Add more flour if they won’t hold together.} Place on saute pan over medium heat and cook for several minutes on each side. Let cool slightly before serving to help patties stay intact. For the sauce, stir all ingredients together and serve on top of zucchini cakes.

For further details regarding this recipe, please click here.


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