Cashew Free 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

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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