Remember I made Pixie her own tutu to celebrate? I'm hoping to get some really good pictures of her wearing it Sunday, when we all get together at my father-in-law's house. She is wearing it to pre-school today as a dry-run; hopefully it stays intact! Plus tomorrow we're going to a really fun place out here called Canvas and Cocktails. Gonna have a drink or two, and paint a really cool shamrock design! Pics of that will come too.
You may have guessed by now, that this weekend is all about Irish food! Or foods that make you think green, haha! This morning, I am even being "bad" and indulging in my very favorite Starbucks Green Tea Frappucino. Just a little one!
One thing about Ireland, being an island, is that they really have an amazing selection of super fresh fish and seafood! Hubby and I honeymooned in Ireland for 24 days (and I would have moved there permanently right then, if he would have allowed it); and we indulged on plenty of seafood; almost daily in fact! Fish 'n Chips, Cockles, Mussels, Fish Pie, Fish Stew....oh my. I'm salivating just remembering all of the amazing meals we ate! One thing you'll see in almost any pub in Ireland, is some sort of fish cake. Crab, cod, salmon...all sorts of varieties! They're amazingly easy to make, and you can literally do anything you want to them! Tonight we're going to make Tuna Cakes, and they're going to be very Paleo friendly! Right down to the Aioli I'm serving them with! And...we're again attempting to solve that issue we have with not eating enough fish (remember talking about this?).
Tuna Cakes
Ingredients:
3 (5oz) cans albacore tuna, packed in water, drained
2 eggs
1/2 Tbsp. dried dill
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. ground cayenne pepper
1 Tbsp. scallions, finely chopped
1 Tbsp. fresh chives, finely chopped
2 Tbsp. coconut oil
Directions:
Mix all ingredients, except oil, in a bowl, using your hands.
In large skillet, heat coconut oil over medium to med-hi heat. Make sure it is nice and hot!
Form tuna into 11-12 small, slightly flattened patties and cook in hot oil 2-3 minutes per side. You will most likely have to do this in batches, so add more oil to the pan as necessary.
It is important to make sure your patties are browned on the one side before attempting to flip them, this helps them hold together!
Top with the garlicky aioli and serve warm!
Aioli
Ingredients:
1/2 C. Paleo mayo
Juice from 1/2 a lemon
1 clove garlic, minced (or pushed through a garlic press, which is by far my favorite kitchen tool)
1/4 tsp. black pepper
Directions:
Mix all ingredients thoroughly in a small bowl.
You could spice up the aioli if you cared to by adding a squirt of Sriracha hot sauce, or a pinch of ground cayenne pepper.
You could also serve these patties over a cole slaw, or with Creamy Cucumbers (in the archive).
Play around with this. Use canned salmon instead of tuna. Try flaked smoked salmon, or crab. Get really into it and make whatever kind of fish you prefer, cool it a bit, flake it, and make it into these cakes! They're very versatile!
These are nice and light, they look pretty, and they store and travel really well! You can't go wrong!
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