1scallionthinly sliced, using whites in recipe and greens for garnish
Instructions
FOR TUNA BITES
Mix rice, cheese, tuna, carrot, onion, egg, salt, and pepper.
Use clean hands to form balls (about 1.5 Tablespoons in size); Dip each ball into egg white, then dredge in bread crumbs.
Deep fry in oil at 350 degrees F. until lightly browned, about 3-5 minutes. Drain on absorbent paper toweling.
Serve warm with a side of Sriracha or tartar sauce.
FOR GROWN-UP TUNA MELT
Heat oven to 425 degrees F. Spray a baking sheet with cooking spray.
In a medium bowl, combine tuna, oil it was packed in, onion, celery, and jalapenos. Season with salt and pepper, to taste.
Lay bread on a rimmed baking sheet. Spoon and divide tuna mixture on the bread slices. Top each tuna melt with two slices of tomatoes and then 2 slices of provolone cheese.
Bake in oven for 15 minutes, or until cheese is hot, bubbly, and starting to brown.
FOR PALEO TUNA DEVILED EGGS
Peel eggs and slice in half lengthwise. Remove yolks and add them to a small mixing bowl. Set whites on a serving platter and set aside.
Add all remaining ingredients to the bowl with the egg yolks. Use a fork to combine and smash everything until the lumps are removed and it's creamy. (You may also do this step in a food processor)
Spoon filling back into egg halves and sprinkle with green scallions.