2 five ounce cans of Safe Catch Elite Tuna, drained
1 egg lightly beaten
1/4 cup almond flour
2 cloves garlic, minced
1/2 teaspoon ginger
2 tablespoons chopped scallion
1/2 lime, juiced
1 tablespoon avocado mayo
1 tablespoon soy sauce (optional)
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeno (more or less depending on your spice tolerance)
Crunchy Peanut Slaw:
1 nine ounce bag of broccoli slaw (I found mine at Whole Foods and Trader Joe’s and any slaw mix will work)
2 tabelspoons avocado mayo
1 teaspoon chili oil
1 tablespoon peanut butter
1 tablespoon sesame seeds
2 tablespoons peanuts
leave in fridge for 30-60 minutes then cook on stove 3 mins each side
Instructions
First begin preparing the slaw (you want to do this first so it marinates)
In a small food processor or blender, combine mayo, chili oil and peanut butter and blend well
In a medium bowl, combine the broccoli slaw and peanut butter mixture to evenly coat the slaw
Mix in the peanuts and sesame seeds and set the slaw aside
In a large bowl combine tuna burger ingredients and mix well
Line a baking tray with parchment paper and spray well
Using a 1/3 measuring cup to form the burgers, pack the tuna mixture into the cup then gently turn upside down and tap the bottom to remove the burger out (pro tip to make the burger shape!) Alternatively you can form it with your hands
Place in fridge for 30 minutes to eat the burgers form so they stay together
While burgers are in the fridge, preheat the oven to 350 degrees
Bake burgers for 18 minutes total, flipping over halfway through