Tuna Lime Cakes

5-oz can low-sodium solid white albacore tuna in water, drained

2 sliced green onions

3 egg whites

1 tbsp coconut flour

1/4 tsp chili powder

1/4 tsp paprika

1/8 tsp sea salt

1 tbsp lime juice

4–5 shakes hot sauce

2 tsp coconut oil

2 tbsp chunky salsa

1/4 avocado (optional)

Instructions:

1. Combine all ingredients, except coconut oil, salsa and avocado, in a medium-sized bowl. Let sit 2 to 3 minutes so the coconut flour absorbs the moisture of the egg whites and lime juice.
2. Meanwhile, heat a nonstick pan or electric griddle to medium-high heat or 350°F.
3. Divide and shape mixture into 2 fish cakes.
4. Heat coconut oil in the pan and cook cakes about 4 to 5 minutes, then flip. The bottom of the cakes should be a nice golden brown.
5. Cook 2 to 3 minutes more. When cooked, top cakes with salsa and avocado, and serve with a side salad.