Curried Tuna Cakes


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.


Leave a Reply

Your email address will not be published. Required fields are marked *



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.


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

Join The Essential Omnivore Newsletter!

Receive my FREE fermentation ebook and the latest news on recipes and more in one place, once per week!