This is a really simple recipe that uses canned tuna (in olive oil...can't forget the healthy fats in Phase 3!), safflower mayo and pantry staples you're sure to have in your kitchen. Serve them with sugar-free salsa—or my fire-roasted salsa recipe—to get all your veggies in! Delish.

Phase 3 | Serves 4
Prep time: 5 minutes | Total time: 20 minutes

Ingredients

12 ounces drained tuna (olive oil-packed)
2 slices sprouted-grain bread, ground to crumbs in a food processor
2 large eggs
1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
2 tablespoons safflower mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Salsa, to serve

Directions

1. In a large bowl, combine the tuna, breadcrumbs, eggs, chopped cilantro, mayonnaise, lemon juice, salt, and pepper.
   
   
2. Mix gently just until the ingredients hold together.
   
   
3. Heat a large nonstick skillet over medium heat, and add the olive oil.
   
   
4. Pack the tuna mixture into a 1/3-cup measure to make 8 patties.
   
   
5. Cook the tuna cakes until crisp and golden on both sides. Serve with salsa and cilantro.