AIP Friendly Asian-Style Tuna Cakes

Total time45 min

Prep time20 min

Cook time15 min

4.5

(27)

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Ingredients

4 servings

For the gelatin egg

1 tsp unflavored gelatin powder
3 tbsp water

For the tuna cakes

2 cans (5 oz each) tuna in water, drained and flaked
3 tbsp cassava flour
2 tbsp coconut aminos
1 tbsp fresh ginger, finely grated
2 scallions, thinly sliced (green parts only)
2 tbsp fresh cilantro, finely chopped
1 tsp lime zest
½ tsp ground turmeric
½ tsp fine sea salt

For cooking

2 tbsp coconut oil

For the dipping sauce

3 tbsp coconut aminos
1 tbsp fresh lime juice
1 tsp fresh ginger, finely grated
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.

For serving

lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Make the gelatin egg: sprinkle 1 tsp gelatin over 2 tbsp cold water in a small bowl and let it bloom for 2 minutes. Add 1 tbsp boiling water and stir until the gelatin is fully dissolved and the mixture is smooth and slightly thickened. Set aside to cool for 5 minutes — it should be the consistency of a loose egg white before you add it to the tuna mixture.
2
While the gelatin cools, whisk together the dipping sauce ingredients — 3 tbsp coconut aminos, 1 tbsp lime juice, 1 tsp grated ginger, and 1 tsp honey — in a small bowl until the honey dissolves. Set aside.

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