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.

Take small amounts of the tuna mixture and form into petite little pucks, maybe about three tablespoons worth.

Fill the pan and let cook for about 4 minutes per side, turning down the heat if necessary.

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.

Serves 2 as a main course.