Tuna patty sandwiches with citrus coleslaw

Ingredients:

Citrus coleslaw

• 1 shredded red cabbage
• 1.5 tbsp raw sugar
• 1 teaspoon sea salt
• 0.5 cup fresh parsley leaves, chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp. poppy seeds
• Juice of 1 lemon
• Juice of 1 lime

Tuna patty sandwiches

• 1 tbsp extra-virgin olive oil
• 1 stalk of celery, finely diced
• 1 red chili pepper, chopped
• 1 clove garlic, minced
• 1/4 tsp cayenne pepper
• 1/4 teaspoon celery seeds
• 1/4 teaspoon sea salt
• 2 cups canned tuna in water, drained
• 1/3 cup breadcrumbs
• 1/4 cup fresh parsley leaves, chopped
• 1 tbsp. heavy cream
• 1 tbsp Dijon mustard
• 3 green onions, thinly sliced
• 1 beaten egg
• 2 tbsp. flour
• Rapeseed oil
• 8 onion buns

Preparation:

1. Citrus coleslaw:
   
   Place the cabbage, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a large bowl. Toss, cover, and refrigerate for 30 minutes. Sprinkle with parsley just before adding the dressing.
2. In a jar, combine the mayonnaise, Dijon mustard, poppy seeds, lemon juice, lime juice, the remaining 0.5 tablespoons of sugar, 0.5 teaspoon of salt, and plenty of freshly ground pepper. Close the jar and shake until smooth. Pour the dressing over the cabbage and toss to combine.
3. Tuna cutlets:
   
   Heat olive oil in a skillet over medium heat. Add celery, chili, garlic, cayenne pepper, celery seeds, salt, and freshly ground black pepper and sauté for 3–4 minutes. Remove from heat and let cool.
4. In a large bowl, combine the tuna, breadcrumbs, parsley, cream, Dijon mustard, green onions, and egg and toss to combine. Add the cooled vegetables and toss again.
5. Lightly flour your hands and form small patties from the fish mixture. Roll them in flour, then place them in the freezer for 10 minutes to set.
6. Heat canola oil in a large skillet to 175°C (350°F). Fry the patties until crisp and heated through, 5–7 minutes. Transfer to paper towels to drain. Place the patty on a bun and top with some kale.