Okay, it was Chicken of the Sea, but you get the point.
Fish is one my favorite foods, and it’s super healthy too! Even if you sneak a little mustard on top.
3 5 oz. cans of tuna in water (so 15 oz total)
1/2 tablespoon dried dill (or 1 1/2 tbsp fresh dill)
1/2 teaspoon salt
1/2 teaspoon pepper
Coconut oil for cooking
Drain the water from the tuna cans and mix the tuna with the egg, dill, salt, and pepper. Form into 10 small patties and cook in an oiled skillet for about 2 mins on each side.
This dish is best served with cole slaw, but I had some squash in the fridge so I served mine with boiled squash and garnished it with a bit of dill and some mustard. The recipe calls for dried dill and the use of coconut oil, but I always prefer fresh herbs, and I didn’t feel like driving over to Sprouts for some coconut oil, so I just used olive.
Source: Everyday Paleo (cookbook) by Sarah Fragoso