Spicy Tuna Cakes
 
 
Author:
Ingredients
  • Coconut oil spray (or olive oil spray will do), for greasing the muffin tin
  • 11 oz. canned albacore tuna packed in water, drained
  • 3 scallions, thinly sliced (about ⅓ c.)
  • 4 T finely minced fresh cilantro
  • 1⅓ c. mashed sweet potatoes (I used a 15 oz. can of unsweetened sweet potato puree - find a brand with a BPA-free liner!)
  • 2 large eggs
  • 1 T minced jalapeño pepper
  • ½ t. red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 350°F with the rack in the middle position, and use the spray oil to grease a 12-cup muffin tin.
  2. In a large bowl, gently mix together the tuna, scallions, cilantro, mashed sweet potato, eggs, jalapeño, and red pepper flakes. Season with salt and pepper to taste.
  3. Scoop a quarter cup of the mixture into each greased muffin cup (a large cookie scoop works great for this), and flatten with the back of a spoon. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  4. Transfer the cakes to a wire rack to cool.
Notes
They’re fantastic right out of the oven or cold from the fridge (would be great in a packed lunch!), but if you want to get fancy, you can also pan-fry them in some melted fat in a skillet over medium heat to crisp the edges and give 'em some crunch.
Recipe by Semi-Sweet at https://www.semisweetonline.com/2013/12/19/a-delicious-nutrient-dense-make-ahead-snack-spicy-tuna-cakes/