Asian Tuna Cakes

These tuna cakes fall under primal but not paleo because they contain teriyaki. Zach and I used to always do tuna melts as an easy Lenten lunch or dinner. But these cheese-less beauties pleasantly break the mold of our meat-abstaining tradition.

Some of the ingredients are approximations.

Ingredients:
2 small cans tuna, low sodium, packed in water
2 eggs
large dollop of spicy mustard
2 tablespoons teriyaki
2 tablespoons diced pickled jalapenos
2 tablespoons diced red bell pepper
2 tablespoons sliced green onions
2 tablespoons chopped cilantro
1/2 tsp ginger
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp cumin
1 tsp garlic powder
1 tsp sriracha
salt

Mix all ingredients in a bowl. Heat 1 tablespoon of coconut oil in a frying pan on medium heat. Spoon mixture into pan in the shape of four patties. Cook until browned on one side, flip and continue cooking on reverse side. Serve.