Tuna Cakes

Pico de gallo, a mixture of chopped tomato, onion, and a little jalapeño, is available at your grocery store, but you can make it yourself too. These savory cakes get a little kick from the pico de gallo, and they pair very well with a simple side salad for a terrific light lunch.

Makes 6 servings

• 2 (5-ounce) cans tuna in water, drained
• 2 large eggs
• ½ cup shredded Colby Jack cheese
• 4 ounces pork rinds, crushed into crumbs
• 2 tablespoons pico de gallo, plus more for serving
• ½ cup coconut oil
• Chopped fresh cilantro, for garnish

In a bowl, mix together the tuna, eggs, shredded cheese, crushed pork rinds, and pico de gallo and mix until fully combined. Divide the mixture into 6 round patties.

In a large skillet, melt the coconut oil over medium-high heat. Add the tuna cakes and cook until golden brown, 2 to 3 minutes on each side.

Sprinkle the cakes with cilantro and serve with additional pico de gallo on the side.

Nutritional Info (per serving)

Calories 473, fat 44 g, protein 17.2 g, carbs 0.9 g, fiber 0 g