I was watching a re-run of PSYCH the other night where Sean made Crab cakes with Coriander and Dill, and I got to thinking…Mmm…this sounds good, but I can’t afford lump crab meat today so what can I do???
I made TUNA CAKES with Dill and Cilantro!
Here’s the recipe:
Tuna Cakes with Dill and Cilantro
(Makes 6 cakes)
2 tablespoons freshly chopped cilantro
1 teaspoon freshly chopped dill
1 teaspoon coconut aminos
2 tablespoons paleo mayonnaisehttp://mykitchenisopen.com/2016/09/14/super-simple-paleo-mayo/
1 teaspoon fresh lemon juice
Salt and pepper to taste
2 (5oz) cans Wild Planet Albacore Tuna
3/4 cup almond meal
1/4 cup almond meal for dredging
Beat the eggs in a medium-sized bowl. Add the parsley, dill, mustard, coconut aminos, mayonnaise, lemon juice, salt and pepper; mix well to combine.
Gently fold in the tuna and almond meal until well combined. (The mixture will be very moist. If it is too wet, add a handful more of almond meal.
Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (Packing the mixture into 1/3-cup measure for each cake will ensure even portions and yield seven cakes. For more or less cakes, use a slightly smaller or larger cup.)
Lightly coat the top and bottom of each patty with almond meal. If possible, refrigerate for 30 minutes before sautéeing to help the cakes hold together.
Heat a 12-inch skillet over medium-high heat. Melt enough coconut oil to generously cover the bottom of the skillet.
Add the tuna cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side.