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.
- 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
- 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.
- 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.
- Serve with fresh lime and guacamole or cocktail sauce.
- 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