Tropical Tuna Hash recipe

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Ingredients

¾ cup almond flour
½ cup coconut flour
1 (5 ounce) can tuna, drained
¼ cup orange juice
¼ cup almond milk
1 tablespoon baking powder
3 pineapple rings, chopped
1 large egg
2 tablespoons olive oil

Nutrition Info

279.3 calories
carbohydrate: 21.7 g
cholesterol: 74.6 mg
fat: 11.8 g
fiber: 0.5 g
protein: 24.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 551.5 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together almond flour, coconut flour, tuna, orange juice, almond milk, baking powder, pineapple, and egg in a bowl until incorporated into a batter.

  2. Heat olive oil in a large skillet over medium heat. Scoop batter into skillet and allow it to cook, without mixing, about 3 minutes. Flip batter with a spatula every 3 minutes for about 15 minutes, or until there is an even mixture of light tuna color and golden, crispy batter on each side.

Recipe Yield

3 servings

Recipe Note

A paleo-friendly entree that is quick and easy! It's a perfect summer recipe. The paleolithic diet is low-carb, dairy-free, and soy-free. I serve this with pineapple rings and other fruit. I also like to put a little unsweetened shredded coconut over the hash. This would also be good topped with a fruit chutney or a fruit puree. Goes great with green beans or broccoli.

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