• 1 tbsp. olive oil
  • 5 oz can tuna fish
  • 2 tbsp. thinly sliced celery
  • 1 tbsp. sliced green onions
  • 1 tsp. Bragg’s liquid amino acids
  • 1 tsp. Sriracha sauce
  • salt and pepper to taste
  • ¼ cup bread crumbs
  • 1 egg
  • 1 tbsp fresh cilantro


  • 1 ½ tbsp. rice wine or white wine vinegar
  • 2 tsp. sesame seeds toasted or not toasted
  • 1 cucumber sliced thin or in ribbons
  • salt and pepper to taste


Drain tuna and pour into a bowl. Add remaining ingredients and stir (using hands is best!) Form into small patties. Melt coconut oil into pan. When hot add patties to oil. Cook until browned, about 5 minutes, on each side.

For the relish: add vinegar and sesame seeds to a small bowl. Peel cucumber. Once peeled use peeler to make cucumber strips and add to bowl. Put in fridge to let the flavors combine.

Serve each tuna cake topped with cucumber relish

Serves: 4 cakes

Shopping Cart