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Add drained tuna, chopped scallion, and diced mango to a medium bowl.
Whisk eggs together with salt and pepper and pour over tuna. Toss with a spoon until completely combined.
Add coconut flour and toss again until mixed together.
Heat a medium-sized pan over medium-low heat with coconut oil.
Once hot, form a patty with 1/3 cup of tuna mixture and gently place on hot pan. Cook for 3-5 minutes or until lightly browned and then flip to cook throughout for another 3-5 minutes.
Serve hot with guacamole or green salsa. Store in an airtight container for up to five days or freeze.
Nutrition Information
Serving size: 1 patty Calories: 128 Fat: 6 g Carbohydrates: 4.3 g Sugar: 2.1 g Fiber: .9 g Protein: 14 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/07/06/mango-coconut-tuna-cakes/