Caveman Cuisine: Spicy Tuna Breakfast Patty

It's been a long week. You've been hooked up to the work-eat-sleep hamster wheel for days. The cupboard has officially run dry.

But wait, what is this?  Behind the stack of soup that you are saving till the apocalypse is a can of tuna!  Scouring the fridge yields a couple eggs, and, while technically "spoiled milk", there is even a dollop of sour cream and some shreds of cheese that seem game.

The fresh veggies, however, have left the building.  So what about something green?  You head out to the back yard to think about your predicament.  From the corner of your eye you notice a familiar sight.  A single puffball atop a long slender stem.  The lowly dandelion to most, but nutritious roughage to your vegetation deprived eyes.

In another neglected corner of your yard, a small orange orb stands out in stark contrast to the dry weeds.  The last two habaneros of summer have managed to hang on until this moment.  Plucked from their stems with a satisfying pop, they join the dandelion greens as you head back to the kitchen.

While this situation might seem oddly specific for a recipe, this is EXACTLY what happened to me just a few days ago, the result being the Spicy Tuna Breakfast Patty.


1 can tuna fish (Drained, I used chunk light but just use whatever works for you)
2 eggs
2 tbsp shredded cheddar cheese
1 tbsp sour cream
2 habanero peppers (or just one finely minced if you don't need the extra for decoration)
1-2 cups fresh dandelion leaves (washed and dried)
2 tsp ghee (or coconut oil or tallow or any other good fat)
Fresh ground black pepper


In a small bowl, combine tuna, eggs, black pepper, minced habanero and cheese.  Once you finish this, bring a small frying pan up to medium heat.  Add fat and, once it melts, add dandelion greens.  When the greens have wilted (about 1-2 minutes) add the tuna-egg mixture to the pan. Turn the heat down to medium-low and cover.

After about 5 minutes or so, the eggs should have completely set (if not, you can simply let them cook a little while longer as I recommend against turning up the heat).  Use a spatula to scrape across the sides and bottom of the pan, ensuring that the entire contents are free.

To serve, flip the Spicy Tuna Breakfast Patty over (this will reveal the nice caramelized greens on the bottom) and top with sour cream.

Serves Uno
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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