I'm No Crabby Pants: Tuna-Cakes
Ingredients:
2 tsp coconut oil (or fat of choice)
2 (4.5 oz) cans of tuna packed in oil (like StarKist Selects® Tuna in Olive Oil)
1/4 cup red onion, chopped
2 serranos (or jalepenos), seeded, chopped
1 tbsp coarse grain mustard (like Grey Poupon® Harvest Coarse Ground)
1 tbsp mayo (regular, light or EVOO - your preference)
1 egg
1/4 cup binder - I used gluten-free, sea salt crackers (crushed), if you're going paleo you can use almond meal, if you're not restricted by diet you can use pancko breadcrumbs
Place all ingredients in a mixing bowl and stir to combine.
Heat a skillet or sauté pan over med-high heat. Add coconut oil (or fat of choice) and melt down. Form tuna mixture into four patties. When the fat in the pan has completely dissolved, place patties in pan and fry for 3 minutes on each side.
Once patties are nicely browned on each side, remove to a paper-towel lined plate to absorb excess fat.
Serve atop a bed of mixed greens, lightly dressed with a red wine vinaigrette (or dressing of choice), and enjoy!
