Tuna Cakes

Whether served as a snack, appetizer, or main course, each bite offers a savory burst of goodness.

Ingredients

• 1 tbsp olive oil
• 5 oz tuna - canned
• 2 tbsp celery - sliced thin
• 1 tbsp green onions - sliced
• 1 tsp Bragg’s Liquid Amino Acids
• 1 tsp sriracha sauce
• ¼ cup bread crumbs
• 1 egg
• 1 tbsp fresh cilantro
• 1 ½ tbsp rice wine vinegar - can substitute white wine vinegar
• 2 tsp sesame seeds - toasted or untoasted work
• 1/2 cucumber - sliced thin or in ribbons
• salt and pepper to taste

Instructions

1. For the relish: Add vinegar and sesame seeds to a small bowl. Peel cucumber. Once peeled use peeler to make cucumber strips and add vinegar mixture. Refrigerate for at least 1 hour to let the flavors combine.
2. Drain tuna and pour into a bowl. Add remaining ingredients and stir (using hands is best!)
3. Form the tuna into small patties.
4. Melt the coconut oil in a pan. When hot add patties to oil. Cook until browned, about 5 minutes, on each side.
5. Top each patty with marinated cucumber ribbons and serve.

Nutrition (per serving)