So I really can’t believe the January Whole30 is coming to a close! This Whole30, my meal-prepping game has really turned up! And I have been loving it. Of course, meal-prep bowls have been a favorite because you can get creative and change them up. These bowls with spicy tuna cakes are no different. They are flavorful, easy, and filling.
Tuna cakes are one of my favorite things to prepare because they are so easy. One, tuna is a pantry staple, so it’s always on hand. And all you need is some spices, some greens, a binding agent, and some ghee or avocado oil to pan sear these babies. There is nothing like that crispy outside and a tender inside. And to top it all off, this avocado dressing is the cherry on top. Especially towards the end the Whole30, this is a great way to change up your meals.
I know you are already wondering. If this is a meal-prep bowl, how am I going to store an avocado based dresssing?
Well, you can do that a couple different ways.
- Make the sauce as needed. Simply cut the recipe in half. This will provide you with sauce for about two meals.
- Transfer sauce to an airtight jar or container, top it off with a little more avocado or olive oil and store for 3-4 days in the fridge.
- Use a Guaclock to store your sauce. Guaclock is a storage container specifically made to store your guacamole or avocado dips. It is designed to press all the air out of the container which helps your avocado-based sauce or guacamole last for days.
MEAL-PREP BOWL WITH SPICY TUNA CAKES
GLUTEN-FREE II WHOLE30 II LOW-CARB
Now that we have handled all your avocado dressing worries, let’s talk about the rest of the bowl. We are going to be utilizing another favorite recipe of ours, Sweet Potato Noodles. I recommend tossing the potato noodles with the avocado sauce/dressing and then enjoying them with the tuna cakes and roasted veggies.
Spicy tuna cakes with a creamy avocado dressing
4 whole carrots (peeled and cut into 2-inch pieces)
1 large onion (cut into thick slices)
1 large sweet potato (peeled and spiralized)
4 tbsp. melted ghee
salt and pepper
1/4 tsp. herbs de Provence
2 5 ounce cans of tuna (drained)
1 tbsp. freshly chopped cilantro
2 tbsp. freshly chopped scallions
1/2 cup finely chopped spinach leaves
1 tbsp. almond flour
1/4 tsp. lemon zest
1/4 tsp. jerk seasoning
1/4 tsp. crushed red pepper flakes (optional)
1/2 tsp. yellow mustard
1 tbsp. mayo
2 tbsp. melted ghee
1 garlic (smashed)
1 tbsp. freshly chopped cilantro leaves
1 tbsp. fresh lemon or lime juice
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. mayo
2 tbsp. avocado oil
To start, preheat oven to 400˚F.
Toss onions and carrots with 2 tablespoons of ghee, herbs de Provence and salt and pepper, then spread them in one layer on a large baking sheet. Then toss spiralized potatoes with a couple pinches of pepper and the remaining 2 tablespoons of ghee. Then spread them on a separate baking sheet. Transfer both pans to the oven and roast for 20-25 minutes or until potato noodles and onions are tender, and carrots are al denté. Remove them from the oven and set aside.
Now, to make tuna cakes, add tuna, cilantro, spinach, almond flour, lemon zest, jerk seasoning, pepper flakes, yellow mustard, and mayo to a bowl and combine using a fork. Taste to make sure the seasoning is right, then stir in one beaten egg. Divide the mixture into 4-6 parts and form patties. At this point, you can chill the patties for an hour to ensure they stay together, but this step is not necessary.
Now, heat ghee in a castiron or non-stick pan and sear tuna patties for 3-5 minutes on each side until golden brown. Remove the patties from the pan and set aside.
Make the sauce by adding the avocado, garlic, cilantro, lemon juice, salt and pepper to a food processor. Pulse until smooth. Then, add in mayo and avocado oil and continue to pulse until all ingredients are well combined. Taste and adjust seasoning if necessary.
Serve sauce with potato noodles, tuna cakes and roasted carrots and onions. Store leftovers in meal-prep containers for later meals. Add the rest of the sauce in an airtight jar or container and top it off with more avocado oil. Store in the fridge for 3-4 days.