Curried Tuna Cakes

Tuna cakes for all!

I have a feeling that title may turn off more than a few people–some dislike curry, some tuna, and perhaps a few more are queasing at the ideation of hot tuna. Never mind those fools. Let the delicately spiced and simply prepared dish be with you for lunch, over a nice bed of greens. See? It’s not so bad.

Also… I like a dollop of homemade mayo on top of my cakes. Call me crazy! But call me satisfied AF! The fats within homemade mayo are, well, known. So if you like olive oil, or avocado oil, or macadamia nut oil, you’ll like this homemade stuff. Trust me!

I like to source my tuna from conscientious companies like Safe Catch.

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Curried Tuna Cakes

This recipe easily scales up so if you're cooking for more than two, double everything and cook in two batches on the stovetop!

Course Main Course

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 people

Ingredients

• 1 can tuna packed in water drained
• 1/2 small onion minced
• 1 tablespoon coconut flour
• 1 egg
• 1 and 1/2 teaspoons curry powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon cayenne optional

Instructions

1. Combine all ingredients in a small mixing bowl and let sit briefly. Meanwhile, melt enough coconut oil (or red palm oil for delightfully ocher cakes) to generously coat the bottom of a large saute pan over medium-high heat.
2. Take small amounts of the tuna mixture and form into petite little pucks, maybe about three tablespoons worth.
3. Fill the pan and let cook for about 4 minutes per side, turning down the heat if necessary.
4. Drain on a paper towel. Sprinkle with additional salt and serve with cilantro leaves, a fruity chutney or some fermented hot sauce, you know, whatever your little tuna cakes desire that day.
5. Serves 2 as a main course.

Recipe Notes

I like to use this fragrant curry powder.

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