Paleo Tunisian Spiced Tuna Cakes

Ingredients

• 2 5oz cans Canned Tuna
• 0.25 cup Almond Flour
• 1 tbsp Coconut Flour
• 1 large Egg
• 0.25 cup Red Onion
• 1 tsp Harissa Paste
• 0.5 tsp Coriander
• 2 tbsp Olive Oil
• 0.25 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 2 5oz cans of canned tuna, drain them completely, and flake the tuna into a medium bowl.
2. 2Add the 0.25 cup almond flour, 1 tbsp coconut flour, 1 large egg, 0.25 cup finely chopped red onion, 1 tsp harissa paste, 0.5 tsp coriander, 0.25 tsp salt, and 0.25 tsp black pepper to the bowl with the tuna.
3. 3Mix all the ingredients in the bowl thoroughly with a spoon or your hands until everything is evenly combined into a uniform mixture.
4. 4Divide the tuna mixture into 4 equal portions and shape each portion into a small, compact cake, about 2.54 cm thick.
5. 5Heat the 2 tbsp olive oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
6. 6Carefully place the tuna cakes into the hot skillet, ensuring they do not touch each other, and cook for 5 to 7 minutes on the first side until a deep golden brown crust forms.
7. 7Gently flip the tuna cakes over and cook for another 5 to 7 minutes on the second side until they are golden brown and the internal temperature reaches 74°C.
8. 8Remove the cooked tuna cakes from the skillet and let them rest for 1 minute before serving warm.

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