Spicy Tuna Cakes
Spicy Tuna Cakes are a delightful dish that marries the richness of albacore tuna with the natural sweetness of baked sweet potatoes, enhanced by a touch of spice. This recipe is perfect for a quick weeknight dinner or a satisfying lunch, and it delivers a symphony of flavors and textures that will surely impress your family and friends. In this step-by-step guide, we’ll explore why this recipe is not only easy to follow but also a fantastic way to incorporate healthy ingredients into your meals.
Why You’ll Love This Recipe
These Spicy Tuna Cakes are not just packed with flavor; they also offer numerous benefits that make them a standout option for any meal. The preparation is simple and straightforward, making it a great choice for busy weeknights. Packed with protein from albacore tuna and loaded with vitamins from sweet potatoes, this dish is both nutritious and filling. Plus, it’s family-friendly; kids and adults alike will love the crispy exterior and tender interior of these cakes. Whether served as a main course or an appetizer, they are sure to be a hit at any gathering!
Ingredients
- 3 tablespoons melted ghee, divided
- 10 ounces canned albacore tuna in water, drained
- 3 scallions, thinly sliced (about ⅓ cup)
- 2 tablespoons fresh cilantro, minced
- 1⅓ cups mashed baked sweet potato
- Zest from ½ lemon
- 1 tablespoon jalapeño, minced
- 2 large eggs
- ½ teaspoon red pepper flakes
- Kosher salt and black pepper to taste
- 3 lemons, cut into wedges (optional)
For Spicy Tuna Cakes
These Spicy Tuna Cakes boast a subtle sweetness from the sweet potatoes and a gentle heat from the jalapeños and red pepper flakes. The combination of fresh scallions and cilantro adds a delightful herbaceous note, creating a fragrant and appealing dish. The cakes will have a beautiful golden-brown crust, contrasting perfectly with the tender filling.
Step-by-Step Directions
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Prepare the Sweet Potatoes: If you haven’t prepped your sweet potatoes, start by baking a large sweet potato at 400°F for 45-50 minutes until tender. Allow it to cool completely before mashing until smooth; you’ll need about 1⅓ cups for this recipe.
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Drain the Tuna: Thoroughly drain your tuna using a fine-mesh strainer. Press out any excess water with paper towels to avoid a soggy mixture.
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Chop Fresh Ingredients: Thinly slice 3 scallions diagonally, mince 2 tablespoons of fresh cilantro (including stems for added flavor), and finely chop 1 tablespoon of jalapeño, removing the seeds if you prefer less heat.
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Mix the Base: In a large mixing bowl, combine the mashed sweet potato, 2 beaten eggs at room temperature, and 1 tablespoon of melted ghee. Stir until the mixture is smooth and cohesive—this will be your "glue."
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Combine Ingredients: Gently fold in the drained tuna, sliced scallions, minced cilantro, jalapeño, lemon zest, and red pepper flakes. Season generously with kosher salt and freshly ground black pepper, mixing just until everything is combined to keep the cakes tender.
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Form Patties: With clean, slightly damp hands, form the mixture into 8 equal-sized patties, about 3 inches wide and ¾ inch thick. Chill them on a parchment-lined plate for 10 minutes, which helps maintain their shape while cooking.
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Cook the Cakes: Heat the remaining 2 tablespoons of ghee in a large, heavy-bottomed skillet over medium heat. Once hot (but not smoking), cook the cakes for about 4-5 minutes per side, without moving them until golden brown and crispy.
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Serve: Enjoy these Spicy Tuna Cakes hot, garnished with fresh lemon wedges for a burst of brightness. They pair wonderfully with a dollop of creamy avocado or a fresh green salad, creating a beautiful contrast of temperatures and textures.
Tips & Tricks
- Make Ahead: These cakes can be made ahead of time and refrigerated until ready to cook, perfect for meal prep.
- Freezing: You can freeze uncooked patties by wrapping them individually in plastic wrap and then placing them in an airtight container. They can be cooked from frozen, just add a couple of extra minutes to the cooking time.
- Customize Heat Levels: Adjust the amount of jalapeño and red pepper flakes according to your spice tolerance—personalize it to your liking!
- Add More Veggies: Feel free to incorporate other vegetables like finely chopped bell peppers or grated carrots for added nutrition and flavor.
Serving Suggestions & Pairings
These Spicy Tuna Cakes shine on their own but are even better with some complimentary dishes. Serve alongside:
- A simple green salad dressed in lemon vinaigrette.
- Sliced avocado or guacamole for creaminess.
- Steamed asparagus or broccoli to balance the flavors.
You can also serve them as part of a larger spread, making them an excellent addition to a picnic or potluck.
Nutritional Information
- Serving Size: 1 patty
- Calories: Approximately 180
- Protein: 14g
- Carbohydrates: 14g
- Fat: 8g
- Fiber: 3g
This dish is low in carbs, high in protein, and bursting with vitamins, making it a healthy choice for any meal.
Storing Tips & Variations for Spicy Tuna Cakes
- Storing: Cooked cakes can be stored in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet over medium heat for 2-3 minutes per side to regain crispiness.
- Variations: Try swapping the tuna for canned salmon or chickpeas for a vegetarian option. You can also experiment with different herbs such as dill or parsley for a unique flavor.
Conclusion
Spicy Tuna Cakes are an excellent dish that combines taste, nutrition, and ease of preparation. Whether you’re looking for a quick dinner option or an impressive dish for your next gathering, this recipe will satisfy your cravings. Give this delectable dish a try, and discover how easy it is to whip up a meal that’s both delightful and nutritious!
FAQs
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Can I use fresh tuna instead of canned?
Yes, fresh tuna can be used. Just ensure it is cooked and flaked before mixing. -
What can I substitute for ghee if I don’t have it?
You can use olive oil, butter, or coconut oil instead, depending on your dietary preferences. -
How do I reheat leftover tuna cakes?
Gently reheat in a skillet over medium heat until warmed through, about 2-3 minutes per side. -
Are these tuna cakes gluten-free?
Yes, there are no gluten-containing ingredients, making them suitable for gluten-free diets. -
Can I prepare the mixture ahead of time?
Absolutely! You can prepare the mixture and keep it in the refrigerator for up to 24 hours before forming patties and cooking.
Spicy Tuna Cakes
Ingredients
For the Cakes
- 3 tablespoons melted ghee, divided
- 10 ounces canned albacore tuna in water, drained
- 3 scallions thinly sliced (about ⅓ cup)
- 2 tablespoons fresh cilantro, minced
- 1⅓ cups mashed baked sweet potato
- ½ none zest from lemon from 1/2 lemon
- 1 tablespoon jalapeño, minced
- 2 large eggs beaten
- ½ teaspoon red pepper flakes
- to taste Kosher salt and black pepper
- 3 lemons cut into wedges (optional)
Instructions
Preparation
- Bake a large sweet potato at 400°F for 45-50 minutes until tender. Allow to cool and mash until smooth to yield about 1⅓ cups.
- Drain the canned tuna thoroughly and press out any excess water with paper towels.
- Thinly slice the scallions, mince the cilantro (including stems), and finely chop the jalapeño.
Mixing
- In a large mixing bowl, combine the mashed sweet potato, beaten eggs, and 1 tablespoon of melted ghee. Stir until smooth.
- Gently fold in the drained tuna, scallions, cilantro, jalapeño, lemon zest, and red pepper flakes. Season with salt and pepper.
Forming and Cooking
- Form the mixture into 8 equal-sized patties, about 3 inches wide and ¾ inch thick, then chill on a parchment-lined plate for 10 minutes.
- Heat the remaining ghee in a skillet over medium heat and cook the cakes for 4-5 minutes per side until golden brown and crispy.
Serving
- Serve hot, garnished with lemon wedges and enjoy with avocado or a fresh salad.