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
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
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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