I tried my own version of tuna cakes from various recipes. Many use nightshades and a bunch of things that are not approved for the Plant Paradox Program so I had to create my own version.

I was also hesitant to make these because I am still trying to limit my carbs and almond flour has some carbs. Oh well! They were sooo good and only took me about 15 minutes to whip up.

Recipe:

Tuna cakes:

* 1 can of wild canned albacore tuna

* 1/4 of an onion (I used red onion but it’s up to you)

* 1 tablespoon of parsley (finely chopped)

* 1 tablespoon cilantro (finely chopped)

* Dash of salt and pepper

* 1 pasture egg

* 1/3 cup of blanched almond flour (I got it at Costco)

* 1 tablespoon of lemon juice

Sauce:

* 2 tablespoons of Primal Kitchen Avocado Mayo

* 1 teaspoon lemon juice

* 1 tablespoon Wholl y Organic Guacamole

Directions:

* Mix all the ingredients together in a bowl. I like to use a fork!

* Use your hands to form patties on a plate.

* Heat a skillet with avocado oil in it. Place tuna cakes on the warm pan and cook about 3-4 minutes on each side. The cakes should have a crispy outer layer and look golden.

* Whip up the sauce real quick by mixing together all the sauce ingredients.

* Serves two people. Eat up!