Coconut Crusted Tuna Cakes with Mango Jalapeño Dip
2 (5 oz.) Cans of tuna (Don’t drain, no oil or water added)
1/4 cup red onion, finely diced
3/4 cup coconut, finely shredded
2 tablespoon lemon juice
1 Egg whisked
1/4 cup mayonnaise
1/4 tablespoon Garlic powder
Salt and pepper to taste
1/2 cup mayonnaise
¼ cup of greek yogurt
1 tablespoon Sriracha sauce
Salt to taste
Start with assembling the tuna cakes by placing all the ingredients in a medium bowl and mix until well combined (reserve 1/2 cup of the shredded coconut for later use).
Separate into 6 equal portions and form into cakes. Put into the refrigerator for at least 30 minutes, or prepare these the night before and refrigerate overnight.
Once the tuna cakes have chilled, remove them from the refrigerator and put the remaining 1/2 cup of shredded coconut into a bowl.
Preheat a large skillet over medium-high heat with your favorite cooking oil. Once the oil is hot, push each side of the tuna cake into the shredded coconut and put it into the pan.
Cook for 3-5 minutes on each side, or until they are a medium to a dark golden brown. Serve with dip on a bed of lettuce or arugula.
Blend all the ingredients into a tall jar and mix on low until well blended.