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4-ingredient Tuna Avocado Cakes

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5 from 4 reviews

Yield: 6 cakes 1x

Ingredients

Scale
  • 2 10 ounce cans of Safe Catch Wild Albacore Tuna
  • 1 ripe avocado mashed
  • 1/3 cup almond flour
  • 1/4 cup mayo
  • 1 teaspoon pepper flakes

Instructions

  1. In a medium bowl, add the tuna, mashed avocado, almond flour, mayo and pepper
  2. Mix well with a spoon or fork, combing all ingredients together
  3. Place the bowl in the fridge for about 30 minutes
  4. Heat a pan or skillet and grease well
  5. Using 1/3 cup scoop some of the tuna mixture and form into patties and begin cooking them for about 5 minutes on each side
  6. Enjoy! I loved these on top of a grain bowl or salad with some veggies and a light dressing!
  7. *Will stay good in fridge for 1-2 days but taste best day of
  • Author: rachel mansfield
  • Category: grain-free, gluten-free, whole30
  • Cuisine: dinner, lunch

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