INSTRUCTIONS
1
Squeeze all moisture from cauliflower rice using a nut milk bag. This is critical for crispiness.
2
Mix dry cauliflower rice with coconut flour, egg, salt, and pepper. Press into a parchment-lined dish, 1⁄2-inch thick. Freeze 30 min
3
Cut the firm base into small rectangles.
4
Fry in avocado oil over medium-high heat, 4–5 min per side, until golden and crispy.
5
Mix tuna with mayo, sriracha, and coconut aminos.
6
Top each crispy cake with spicy tuna, jalapeño, and sesame seeds. Serve immediately.