Joe and I have been so fortunate to meet Daniela Modesto with Calm Eats. She has created a beautiful recipe for our Good Food Award winning Mediterranean canned albacore. This recipe is Whole 30 and Paleo .
Calm Eats St. Jude tuna cakes with blackberry and peach salsa.
Picture photographed by Daniela Modesto Calm Eats
Ingredients:
For tuna cakes
- 2 6oz cans tuna in olive oil, drained
- 2 tbsp almond flour
- 2 beaten eggs
- 1 tbsp fresh dill
- 1 tsp lemon juice
- zest of 1 lemon
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil for frying
For blackberry peach salsa
- 1 peeled organic peach (look for somewhat firm) chopped
- 6 oz blackberries (one container) cut into 2 or 4 pieces
- 1 tbsp very finely chopped red onion
- 1 tsp lemon juice
- 1 organic red bell pepper chopped
- 1 tbsp cilantro, finely chopped
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
Equipment:
- large cast iron frying pan
- large mixing bowl
- medium mixning bowl
- whisk
Directions:
In medium bowl, add lemon juice, 2 tbsp extra virgin olive oil, salt and pepper and whisk well until the dressing is thick. Add peach pieces, pepper, onion and cilantro and stir well. Last, add the blackberries but gently toss them around. They will discolor the peaches a bit but don’t stress, it’s supposed to happen. Once all the ingredients are mixed well, cover the bowl and set aside.
Combine all ingredients under tuna cakes in large bowl and form into 6 patties. Preheat frying pan over medium high heat. Add olive oil to pan and slowly add tuna cakes in one layer.
Cook tuna cakes for 3-4 minutes per side until golden.
Once tuna cakes are done, you can let them rest of a paper towel lined plate for a minute then serve with blackberry peach salsa.
TunaTuna 
