Chipotle Ranch Tuna Cakes

Name: Chipotle Ranch Tuna Cakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Two (5-ounce) cans tuna packed in water, drained; 1 large egg; ¼ cup finely diced red bell pepper; ¼ cup thinly sliced green onions; 2 tablespoons mayo; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon smoked paprika; ¼ teaspoon cayenne, optional; 2 tablespoons freshly chopped dill fronds, plus more for serving; ¼ cup almond flour; 2 tablespoons avocado oil; SideDish Chipotle Ranch, for serving

Alex Snodgrass

Servings

Cook Time

30 minutes

Gluten-Free

Grain-Free

Paleo

Whole30

Dairy-Free

Ingredients

Two (5-ounce) cans tuna packed in water, drained
1 large egg
¼ cup finely diced red bell pepper
¼ cup thinly sliced green onions
2 tablespoons mayo
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon cayenne, optional
2 tablespoons freshly chopped dill fronds, plus more for serving
¼ cup almond flour
2 tablespoons avocado oil
SideDish Chipotle Ranch, for serving

Method

Place the drained tuna in a large bowl and using the back of a fork, break up the fish. Add the egg, bell pepper, green onion, mayo, salt, pepper smoked paprika, cayenne (if using), dill, and almond flour. Using a fork, mix until very well combined.
Using a ¼-cup measuring cup, scoop out the mixture then form into round patties. Continue until all of the mixture is used.
Heat the oil in a large skillet over medium heat and swirl to evenly coat the pan. When the oil is hot, use a spatula to carefully lay the cakes into the oil and let fry until golden brown, about 3 minutes. Using a spatula, carefully flip and continue to cook on the other side until golden brown, 2 to 3 more minutes. Transfer the cooked patties onto a plate lined with paper towels.
To serve, top with fresh dill and serve with SideDish Chipotle Ranch.