Curried Tuna Cakes

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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 egg
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.

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Comments

Meg

I am eating this right now on top of some spinach. It’s the first time I’ve used curry powder in cooking and it turned out really good. I made a double batch (to take for lunches for the rest of the week), but I did add an egg because I was having a lot of trouble keeping the patties from falling apart.

    Lucia

    That’s good to know! Thanks for giving these a go, and glad you liked using curry powder!

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