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.
Curried Tuna Cakes
1 can tuna packed in water, drained
1/2 small onion, minced
1 tablespoon coconut flour
1 and 1/2 teaspoons curry powder
1/4 teaspoon sea salt
1/2 teaspoon cayenne (optional)
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.