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Curried Mango Tuna Cakes

We keep canned tuna – line caught, of course – in the pantry pretty much all of the time.  It makes for a quick lunch in the form of tuna salad if we have no leftovers from the night before.

Yesterday was one of those days, but I didn’t feel like tuna salad.  I felt like crab cakes, but I had no crab.  There was the tuna, though – and some curry powder, a mango, a red bell pepper and some cilantro.

This delicious recipe, based on my Gluten-Free Crab Cake recipe, was the result.  Between the two of us, we ate the entire batch – they were that good.

Just a couple of notes:  I didn’t have time to refrigerate the cakes before frying, so they were a little fragile and tended to fall apart when flipped.  Just keep that in mind if you don’t have time to refrigerate them beforehand.  For the same reason, don’t cook them over a heat that is more than medium, especially if you don’t refrigerate them – they will stay together much better and won’t over-brown.

Other than that, these went really well with a squeeze of lime, guacamole and some spicy sriracha mayo.  And they’re Whole30 complaint, too.

Curried Mango Tuna Cakes. Give the humble tuna cake a sweet and spicy twist with curry powder and diced mango!

4.3 from 3 reviews
Curried Mango Tuna Cakes
 
Serves: 5
Ingredients
  • 1/2 cup red bell pepper, diced
  • 1 large shallot, finely chopped
  • 1 cup mango, diced
  • 1/4 cup cilantro, chopped
  • 2 large eggs, lightly beaten
  • 1/4 cup mayonnaise, preferably homemade
  • 1/4 cup coconut milk
  • 10 ounces canned tuna, drained
  • 1 heaping teaspoon curry powder
  • 1 1/2 teaspoon kosher sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup coconut flour
  • coconut oil for frying
Instructions
  1. Gently combine all of the ingredients except the coconut oil in a medium mixing bowl. Carefully shape into five patties; cover with plastic wrap and refrigerate for 30 minutes.
  2. Heat the coconut oil in a large, heavy skillet over medium heat. Gently fry the tuna cakes until golden brown, 5 to 7 minutes per side.
  3. Serve with fresh lime and guacamole or cocktail sauce.
  4. Nutrition (per serving): 339 calories, 23.2g total fat, 111.7mg cholesterol, 863.7mg sodium, 312.9mg potassium, 14.7g carbohydrates, 5.4g fiber, 6.4g sugar, 19g protein


22 comments

Lisa says:

What a great idea. For those of us non-paleo etc., have you posted anywhere a conversion chart back to wheat flours etc?

Jan says:

Lisa, no and I should. Once I’ve got a free minute (har har) I’ll start to put one together. Just suffice to say that while you can sub almond and wheat flour on a more-or-less 1-to-1 ratio (IF you’re baking), the same can NOT be said for coconut flour – completely different properties.

And I’m moving further and further away from the “paleo” label. I just eat real food, with some necessary/prudent restrictions.

Yum! I love tuna. Wish I was going to have time to make this today ….

Jan says:

I’m surprised you have time to EAT, you busy little bee!

Be says:

How you pull this stuff out of your hat is truly amazing. This was so good and so mild that even tuna haters would love it.

Alex says:

Yeah I wanna make these and I just so happen to have a pile of canned tuna lingering in a hidden corner of forgotten cans of things!

Jan says:

I hope you do, especially since you don’t really care for canned tuna. Like Tim said, these are really mild, but I’d like to know what you think.

You know, I thought I always kept tuna in my pantry at all times…until now. I got excited when I saw this recipe, but checked and am all out! Need to go out and buy some, this looks great!!

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Sara says:

This sounds awesome! Definitely going to try them…. Is it canned coconut milk or the beverage kind in a box?

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reninja says:

I just tried this. It tasted great but since I had to make substitutions it didn’t come out the same. I was out of albacore tuna so I used flaked tuna instead (big mistake.) I also tried to substitute white flour for coconut flour and after doing some research, I found that you have to use a lot more white flour to substitute for coconut flour. That would explain the fritter batter consistency. I added more mango and veggies and a yellow scotch bonnet pepper for a little kick. It was great but next time I’ll make the commitment and get some coconut flour and better tuna.

Amy says:

I’m looking forward to trying these! I see that it makes 5 patties; is 1 patty considered a serving size?

Jan says:

Yes, ma’am! Please let me know how you like them; we thought they were just delicious.

Svetlana says:

I tried these and these taste great. However, I followed the recipe exactly (ingredients/ portions, texture of chopped vegetables, albacore tuna) and it was soooooo runny even after refrigeration. So I added about 1 cup tapioca flour and they STILL turned out runny. Any suggestions?

Jan says:

Hmmm…I’m not sure what happened. I’m sorry they were so wet! In a situation like that, you might want to increase the amount of coconut flour rather than use tapioca. I LOVE tapioca to cook/bake with, but if you’ve got a batter or mixture that’s way too wet and includes coconut flour, it would be better to increase that, and add another egg to keep the mixture from becoming too dry.

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