Anytime fitness of Kalamazoo strives to provide informative and educational videos that are easily applicable to help you get to a healthier place. This video is one of many of our whole 30 how to videos.
Ingredient:
4 cans 10 oz of tuna (make sure there are no additives)
4 tablespoons melted coconut oil
3 tablespoons finely minced cilantro
3 cups mashed sweet potato
finely grated zest from ½ medium lemon
1 teaspoon red pepper flakes
4 eggs
Himalayan sea salt
Direction:
1) Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of coconut oil or use muffin lines
2) In a large bowl, mix together the tuna and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
3) Then, mix in the lemon zest and the remaining two tablespoons of coconut oil, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1.5 teaspoons of kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
4) Scoop about 1/2 to 1/3 cup of the mixture into each greased muffin tin cup
5) Bake the tuna cakes for 25-30 minutes or until an inserted toothpick comes out cleanly.
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