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Mango Coconut Tuna Cakes
Mango Coconut Tuna Cakes
Author: 
Recipe type: Entree
Cuisine: Gluten Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 7 cakes
 
Ingredients
  • 15 ounces canned Bumble Bee Solid Albacore Tuna packed in water, drained
  • 3 scallions, chopped
  • 1 cup diced mango (fresh or frozen and thawed)
  • juice of 1/2 a lemon
  • 2 large eggs, lightly whisked
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon coconut flour
  • 1-2 tablespoons coconut oil
  • Guacamole or green salsa to serve, optional
Instructions
  1. Add drained tuna, chopped scallion, and diced mango to a medium bowl.
  2. Whisk eggs together with salt and pepper and pour over tuna. Toss with a spoon until completely combined.
  3. Add coconut flour and toss again until mixed together.
  4. Heat a medium-sized pan over medium-low heat with coconut oil.
  5. 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.
  6. 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/