Most of us should be eating more seafood. The problem is that most seafood is sourced from unsustainable means. It’s a misconception that farmed fish are sustainable. Farmed fish are fed with smaller fish from the sea that are needed by the sea animals that we are trying to protect, reducing their food supply. Additionally, there are by-products in the food that is fed to farmed fish that are just not healthy for us to eat. And yes, soy is often one of those by-products. You all know how we feel about soy and especially soy by-products, right?
So, buying seafood and fish is always difficult. I have found an online sustainable seafood company that I purchase from. But I do have to limit my consumption because it is cost-prohibitive to eat a lot of it. But maybe this is how nature keeps up with demand? Sustainably sourced food SHOULD NOT BE CHEAP. Cheap causes over consumption, waste, and an unsustainable food supply for the future.
I am sure you didn’t come to this recipe for my soapbox preaching, right?
- 2 cans tuna (5 oz size)
- 2 eggs
- ½ tablespoon garam masala (see my personal blend listed on the blog. I add salt to my garam masala so you may need to add a touch of salt to this recipe if you don’t add it.)
- 1 cup coconut flakes (finely ground, unsulphered and unsweetened)
- ¼ cup cheese (grated – I use a raw cheddar but parm would be great!)
- ¼ cup mayo (I made my own lactofermented mayo)
- 1 tablespoon dried basil
- 2 cloves garlic (minced)
- coconut oil (for cooking, I used an unrefined for a coconutty taste)
- freshly ground black pepper
Mix all ingredients (except coconut oil) in a bowl.
Press the mixture into about 6 patties.
Heat the coconut oil.
Fry the patties on both sides until golden brown. Remove from oil and set aside.
Serve with rice or sourdough bun. Top with greens or lacto-fermented hummus.
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