Coconut Tuna Fish Cakes, Spicy Tuna Stack & Bacon Tuna Boats

Coconut Tuna Fish Cakes

What you'll need:

            2 cans (5-6 oz cans) of tuna (or salmon)

            1 Tablespoon of seasoning of choice, finely chopped

            2 eggs, whisked

            2 Tablespoons coconut flour

            2 Tablespoons olive oil

            ½ Tablespoon salt

            1 Tablespoon coconut oil to cook in

Assembly:

1. Flake the tuna and mix all the ingredients together in a bowl.

2. Shape the mixture into 4 patties.

3. In a skillet on medium heat, add 1 tablespoon of coconut oil. Cook the 4 patties until they turn golden. Turn them over and cook the other side until golden.

 

Spicy Tuna Stack

What you'll need:

             1 can of tuna

            2 eggs

            2 Tablespoons of Franks Hot Sauce

            2 Tablespoons of yellow mustard

            2 Tablespoons of avocado

Assembly:

1. Cook 2 eggs in non stick pan sunny side up. While cooking, mix tuna, Franks and mustard together in bowl or on plate.

2. When eggs are done, place on top of tuna, and layer avocado on top for a balanced delicious and nutritious meal! :)

 

Bacon Tuna Boats

What you'll need:

            10 oz tuna fish

            1/2 cup cooked, chopped bacon

            2 scallions, thinly sliced (roughly 1/3 cup when sliced)

            1/4 cup chopped fresh flat-leaf parsley

            1 rib celery, small dice (roughly a half cup)

            1 tsp Mrs. Dash Original Seasoning Blend (or a seasoning blend you prefer)

            1 ripe avocado

            squeeze of fresh lemon juice (about a teaspoon)

            a few grinds of black pepper, to taste

            2 cucumbers

Assembly:

1. Add tuna to a large mixing bowl with scallions, bacon, celery, parsley and Mrs. Dash seasoning blend (or salt, MSG, gluten-free seasoning blend of your choice).

2. In a separate bowl, mash an avocado with a squeeze of fresh lemon juice (about a teaspoon) into a sauce that resembles guacamole.

3. Add the avocado mash to the tuna and combine well.  A few grinds of black pepper will finish the salad off, add according to your preference and mix one last time.

4. For the cucumber boats, cut the cucumbers into 2-3 inch sections, then halve lengthwise. To make the “boat”, simply use a spoon to remove the seeded centers, leaving the flesh and skin of the cucumber intact.

5. Fill each boat with bacon tuna salad and garnish with additional chopped bacon and sliced scallions, if desired. This recipe will yield approximately 16 boats, depending on the size of your cucumbers.  Great appetizer material! :)