Have you heard of the paleo diet? It seems to be everywhere I look these days and, I have to say, it seems to be founded on some pretty good concepts. The driving idea behind it is that we should eat foods that our ancestors ate. In other words, no twinkies. It is a little meat-heavy for my tastes (although proponents of the diet advocate for grass-feed, ethically raised meat) and it also involves cutting out grains. What I do like about it is the emphasis on natural, whole foods and vegetables. I’ve been incorporating some paleo principles into my diet for a little while now, but I’m definitely not an avid follower. Any diet that says I can’t eat nachos at 1am now and then is just not sustainable for me. But I believe you don’t have to do something perfectly 100% of the time to see real benefits from your efforts.
So that’s how these paleo tuna cakes ended up in my kitchen.
What separates these from most other tuna cakes is the fact that these don’t have bread crumbs or much else in the way of “fillers”. This gives them a satisfying, meaty texture but it does mean that they don’t crisp up like some others you may have tried. Personally, I liked them this way…healthy and satisfying. Serve them with veggies for a true paleo experience.
For the tuna, I splurged on a brand called “Wild Planet” that’s committed to sustainable seafood products. Not to mention it tastes better and is recommended by the expert folks at Cook’s Illustrated.
Paleo Tuna Cakes
makes 4 large cakes
adapted from Raf’s Kitchen
– 2 5-oz cans good quality tuna
– 2 eggs
– 2 Tbsp almond flour
– 2 Tbsp coconut flour
– 1 Tbsp lemon juice
– 1 tsp mustard
– 1 tsp garlic powder
– 1 tsp onion powder
– 2 pinches cayenne powder
– salt and pepper to taste
– oil for cooking (I used coconut oil, which did give it a slightly coconut-y taste.)
Mix together all ingredients in a large bowl until well combined. Form mixture into 4 patties.