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.