Anti Inflammatory Tuna Cakes with Lemon & Herbs
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Learn more →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 packed in water, drained well
- 3 tbsp cassava flour
- 3 tbsp finely chopped scallions (green tops only)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 2 tbsp coconut oil, for frying
For the dipping sauce
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the gelatin egg: sprinkle the 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 clear. Set aside for 5 minutes until it thickens to a loose, gel-like consistency.
- 2
Whisk together the olive oil, apple cider vinegar, 1 tbsp lemon juice, 1 tbsp parsley, and 1/4 tsp salt in a small bowl until combined. Set the dipping sauce aside.
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