Thai Tuna Patties with Cilantro Cabbage Slaw

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.

	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