Sunday Funday! I can say I officially got 8 hours of sleep last night. May not have been solid (thanks to Q joining me and kicking most of the night), but at least was 8 🙂 Thanks to Rob for cleaning up the kitchen last night, after a day of prepping and cooking meals. Although I try to clean as I go, so it was just dinner dishes. I was exhausted! So this morning I woke more refreshed and ready to hit another day. Slipped on my dress, and headed to church with the family! So much to be thankful for.
Today I am excited to share with you a family favorite, Tuna Cakes. They are quick and easy to make. They are also great cold. Making these bad boys ideal for on the run, school lunches, quick snack, and topped on salads. I like to keep tuna on hand. If life gets in the way and I wasn’t able to get something prepared, I can always turn to these.
So here are the ingredients:
- One can of wild caught Tuna (this is the kind I use Wild Planet)
- One egg
- 1 Tbsp of coconut flour (this is the kind I use Tropical Traditions)
- Season to taste. I usually use curry powder. I have also used just salt/pepper. Salt/Pepper/pressed garlic.
* You can also double or more the recipe keeping the same ratios. I usually use 5 cans of tuna for my family, and w golden.ill give me some leftovers.
Start by putting in the tuna. Add the egg(s) and mix together. Add in the seasoning and mix again. Finally add in the coconut flour and let it sit a bit (usually as long as it takes for me to warm up my pan)
I use a cast iron pan. Put in 1-2 Tbsp of coconut oil after the pan has heated up a bit on medium heat. You may need to adjust the heat depending on the type of stove and pan you use. Cook until lightly golden around the edges, then flip over and cook for about a minute longer. The tuna cakes should be golden.That is it. Simple as that! I hope you enjoy them as much as we do. Kiddos ate them with fruit and either a salad or green beans. I enjoyed mine with a mixed green salad and Tessemaes southwestern ranch dressing.