Chickpea and Hearts of Palm Asian Tuna Cakes with Kimchi Mayo Aioli

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November 14, 2016

Recipe by Avocado Pesto


For the tuna cakes:

3 small cans tuna, drained

1 can chickpeas, rinsed, drained and mashed

1 can hearts of palm, diced

1/2 avocado, mashed

1 tablespoon tamari

1 tablespoon sesame oil

1 tablespoon chili garlic sauce

1 lime, zested

1/4 cup sesame seeds (+ additional sesame seeds for dredging)

handful cilantro, chopped

1-2 tablespoons coconut oil

For the Kimchi Aioli:

1 teaspoon tamari

1 teasoon chili garlic sauce

1 teaspoon sesame oil

3 tablespoon mayo

1 tablespoon kimchi liquid (omit if you don't have it, or replace with 1/2 tablespoon lime juice)


1For directions visit Avocado Pesto


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