zesty tuna cakes

These are one of my favorite whole 30 recipes. Although there are a thousand ways to cook chicken, I was ready for something different after week 2 but don't exactly have it in the budget to go buy a whole lot of fresh fish. I stumbled upon a similar recipe on Instagram one day and decided to put my own spin on them. Hubs wasn't thrilled with the idea when I told him what I was cooking for dinner but was really happy with how they turned out. The sun dried tomato and capers make them taste closer to crab cakes than fishy tuna. They're super versatile and are kind of hard to mess up.

Ingredients:

1 can tuna
1 tablespoon capers
6-8 sun dried tomatoes
1/2 cup YELLOW mustard (I have dijon pictured but I should have stuck with yellow)
3/4 cup almond or coconut flour
juice of one small lemon or 1/2 of a large lemon
2 cloves garlic, minced
1 tablespoon coconut oil
2 tablespoons lemon pepper seasoning (make sure this is whole 30 compliant)
a pinch of cayenne

Makes 2 cakes

Combine all ingredients in a bowl and roll mixture into patties. Mixture should look pretty thick and you should not see any juice. If it seems runny, just add some more almond or coconut flour. Heat coconut oil on low-medium heat in a skillet. Cook patties for 4-5 minutes on each side or until each side is a golden brown. Eat by themselves, on sweet potato buns, or rolled in lettuce like I did. Fun fact: our sweet neighbor across the street brought us this lettuce last week that he grew himself!

Like I said, these are extremely versatile and you can change them up as you wish. I think they'd be really good with some craisins and pesto thrown in there too. Happy cooking!