Now that I’ve quit my job, I should’ve spent the past week developing and writing up a brand-spankin’ new recipe for y’all, but you know how it is: the mountain of crumpled-up laundry on the couch is keeping me from doing ALL THE THINGS. I’ll admit it: I’m terrible at keeping our house in order. But don’t you worry your pretty little heads; as soon as I emerge from this bottomless pile of mismatched socks and pillowcases, I’ll get back to cooking. After all, there’s nothing I love more than messing up the kitchen.
What if I show you how to make one of my most popular recipes from our first cookbook and app?
Ready or not, it’s time for Spicy Tuna Cakes!
I make these portable savory cakes about once a month ’cause I aways have the ingredients on hand. You may not normally associate canned fish with sweet potatoes and jalapeño peppers, but trust me on this one: they’re tender and subtly sweet, with a wickedly peppery bite that sneaks up on you. The heat levels can be adjusted to your taste; amp it up by subbing serrano peppers in place of jalapeño, or turn it down by cutting down on the red pepper flakes. Serve these spicy cakes for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party!
Here’s what to gather to make 12 cakes:
- 3 tablespoons melted ghee, divided
- 10 ounces canned albacore tuna packed in water, drained
- 3 scallions, thinly sliced (about ⅓ cup)
- 2 tablespoons finely minced fresh cilantro
- 1⅓ cup mashed baked sweet potato
- finely grated zest from ½ medium lemon
- 1 tablespoon minced jalapeño pepper
- 2 large eggs
- ½ teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 medium lemons, cut into wedges (optional)
Equipment:
- Silicone brush
- 12-cup muffin tin
- Parchment muffin liners (optional)
- Large bowl
- Kitchen knife
- Cutting board
- Microplane
- Measuring spoons
- Measuring cups
- Large disher
Here’s what you do:
Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary.
(Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
I use my hands to mix everything together because that way I can make sure that the fish chunks aren’t overly broken up.
Scoop a ¼ quarter cup of the mixture into each greased muffin tin cup, and flatten with the back of a spoon.
Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin…
…flip everything upside-down, and tap them gently on the counter. Voilà!
Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in a air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.
Now go make a mess in your kitchen!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Spicy Tuna Cakes
Ingredients
- 3 tablespoons melted ghee divided
- 10 ounces canned albacore tuna packed in water drained
- 3 scallions thinly sliced (about ⅓ cup)
- 2 tablespoons finely minced fresh cilantro
- 1⅓ cup mashed baked sweet potato
- finely grated zest from ½ medium lemon
- 1 tablespoon minced jalapeño pepper
- 2 large eggs
- ½ teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 medium lemons cut into wedges (optional)
Instructions
- Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
- In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
- Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
- Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
- Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
- Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
- Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.
- Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in a air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.
