
½ cup shredded carrots | |
½ cup shredded cabbage | |
¼ cup chopped cilantro | |
1 tablespoon apple cider vinegar | |
1 teaspoon coconut sugar | |
1 teaspoon toasted sesame oil | |
Salt | |
Freshly ground pepper | |
A few dashes of hot sauce, if you like it spicy | |
2 (5 ounce) cans Genova Yellowfin Tuna | |
1 egg | |
1 tablespoon coconut flour (or ¼ cup Panko breadcrumbs) | |
¼ cup freshly chopped cilantro | |
½ tablespoon freshly grated ginger | |
2 cloves garlic, minced | |
¼ teaspoon turmeric | |
½ teaspoon cayenne pepper | |
Salt | |
Freshly ground black pepper | |
1 teaspoon coconut oil | |
1 avocado, sliced | |
4 whole wheat or gluten-free hamburger buns |
1. | Make your slaw. In a small bowl combine carrots, cabbage, cilantro, apple cider vinegar, coconut sugar, sesame oil, salt, pepper and hot sauce. Set aside to marinate for a few minutes. |
2. | In a medium bowl mix together tuna, egg, coconut flour, cilantro, ginger, garlic, turmeric, salt and pepper until well combined. Break up the tuna with a fork and mix together until well combined. |
3. | Use your hand to form four even patties. If they don’t seem like they are sticking together well, place in the fridge for 5-10 minutes. |
4. | Add coconut oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook for about 2-4 minutes, until golden brown, then carefully flip patty and cook for another 2-4 minutes. |
5. | Remove from heat and transfer to buns or lettuce wraps. Add avocado slices and cilantro cabbage mixture. Serve with extra hot sauce, aioli or mayo if you’d like. Serves 4. |
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