Little Tuna Cakes w Remoulade Sauce

Servings: 2
Calories: 387.0kcal/1619.3kJ (per serving)
Fat: 31.4g (per serving)
Carbs: 4.1g (per serving)
Protein: 23.5g (per serving)

About

Enjoy as a seafood lunch or as a little finger-food snack! These cakes are close to crab cakes, but tuna is used instead of crustacean. A slightly tangy and savory remoulade sauce is paired on the side along with thin slices of mild, creamy avocado. You can easily dress this dish up or down with keto garnishes and side dishes at your discretion.

Ingredients

1 ½ can – each 5 ounce net weight canned tuna
2 tablespoon mayonnaise, store bought
¼ ounce fried pork rinds
¼ ounce parmesan cheese, fresh (hard)
¼ teaspoon black pepper, ground
¼ teaspoon seasoning by old bay
⅛ teaspoon celery seed
1 tablespoon, chopped green onions
⅛ teaspoon anchovy paste
2 tablespoon mayonnaise, store bought
⅛ teaspoon capers
1 teaspoon olive oil
¼ teaspoon parsley, dried
¼ tsp, ground spices tarragon dried
⅛ teaspoon curry powder
⅛ teaspoon paprika
2 ½ ounce avocado

Instructions

Preheat an oven to 375 degrees. In a bowl, mix together the tuna, mayo, ground pork rinds, shredded parmesan, pepper, old bay, celery seed, and chopped green onion. Then, create 3 small patties per serving – about 2-2 ½ inches wide – and arrange on a sheet tray lined with parchment paper.
Bake the tray for 25 minutes, flipping them over about halfway through. Let cool momentarily while you continue the recipe.
Whisk together the anchovy paste, mayo, minced capers, olive oil, parsley, tarragon, curry powder, and paprika. You can serve this sauce on the side or apply directly to your plate.
To serve, arrange a portion of remoulade sauce on a plate. Slice 1 ¼ oz avocado per serving and set next to the sauce. Top the avocado off with 3 little tuna cakes and enjoy.