My friend made some tuna cakes, and they were so delicious I had to make some for myself.
She told me roughly how she did it, but after I started I realized I didn’t have the ingredients I needed. So I made some substitutions, and it turned out amazing.
Here it is: the recipe for my accidentally best tuna cakes.
2 cans of tuna, drained
1/2 cup butternut squash or pumpkin puree
1 small onion
4 cloves of garlic
1 bell pepper, diced
salt, pepper, turmeric, parsley, dill
coconut flour
Put the squash, garlic and onion in the blender and blend until smooth. Mix it with the two cans of tuna and the diced bell pepper in a bowl. Add the spices. I just dashed them in, easy on the salt.
This is key: put it in the refrigerator for an hour or so. Without this essential step, you will find it nearly impossible to make patties, and it’s hard enough even after this fridge time.
After the mixture has been chilled, make patties and rub them in coconut flour. Since they were still not 100% wanting to hold together, I put the patty down in the flour, pressed a little bit of flour around the edge, then flipped it to coat the other side. At that point that coconut flour does help hold it together and it tastes great, too.
I lightly pan fried mine in coconut oil, but you could bake these in the oven, as well. I’ll try that next time and see how it goes. If you try it, you’ll have to experiment with time and temperature and let me know how it goes.
I have made them since with zucchini and without the pepper as I was originally instructed, and that was also good, but I think this was better. We topped them with homemade guacamole!
