Spicy Tuna and Sweet Potato Cakes

Spicy Tuna and Sweet Potato Cakes

I have seen several versions of this one around different paleo and Whole 30 websites and books. Some versions call for ghee, others call for adding almond flour. I do not like ghee and I happened to not have any almond flour, so I took elements of a few recipes to make this one. Not everyone likes canned tuna, so check out Meg's Afterthought for using chicken instead of tuna. One thing that is on my wishlist is getting a nice silicon cupcake pan. I have a traditional metal baking sheet, but I know the silicon ones clean easier and you do not need muffin cups. 

2 tablespoons coconut oil, melted

15 ounces of canned tuna, drained (three 5 ounce cans)

5 green onions, finely chopped

15 ounce can of sweet potato, washed and drained (or 2 cups of homemade mashed sweet potato)

zest of 1/2 lemon

1 jalapeno, seeded and finely chopped (keep the seeds if you want it hotter)

2 large eggs

1 teaspoon salt

1 lemon cut into wedges

Preheat the oven to 350 degrees. In the muffin pan, place muffin cups in the pan and spray well with cooking spray.

My sister just moved into a new house and has about a dozen chickens. They lay a variety of colors. Check out the brown and teal colored eggs in the background. 

My sister just moved into a new house and has about a dozen chickens. They lay a variety of colors. Check out the brown and teal colored eggs in the background. 

Drain the tuna and sweet potato. Mash the sweet potato with a fork in a separate bowl. In a large bowl, mix the tuna, green onions, and cilantro. Fold in the mashed sweet potato with a spatula, but do not press down. You want it to be a bit chunky. 

Mix in the lemon zest, coconut oil, eggs, and the salt. Using a 1/4 cup measuring cup, scoop out the mixture and place into the muffin cups. Flatten with the bottom of the measuring cup. Bake the tuna cakes 22-25 minutes. Remove from the over and allow to cool before eating.

I made a dozen of these and ate them over a bed of arugula cold as a salad, with some fresh squeezed lemon juice. The best way I have found I can reheat them is to heat them in a non-stick pan with some bacon fat, which gets them a little crispy. They are great straight out of the oven as well.

MEG'S AFTERTHOUGHTS: Don't like canned tuna? Here is an idea I tossed around - pull the meat off of a rotisserie chicken, food process it and make is tiny bits to be the consistency of canned tuna. Make this same recipe, but substitute the canned tuna for the chicken. If you want it to be more of the consistency of a crab cake, add 1/2 cup of almond flour to the mixture. Have kids? The version with chicken might be great for them for a lunch. 

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