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Tuesday, 17 February 2015

Spicy Tuna Bakes - Definitely Tasty

"Here’s what to gather to make 12 cakes:

3 tablespoons melted ghee divided
10 ounces canned albacore tuna packed in water, drained
3 scallions (spring onions), thinly sliced (about ⅓ cup)
2 tablespoons finely minced fresh cilantro
1⅓ cup mashed baked sweet potato
finely grated zest from ½ medium lemon
1 tablespoon minced jalapeño pepper
2 large eggs
½ teaspoon red pepper flakes
(Kosher) Salt
Freshly ground black pepper
3 medium lemons, cut into wedges (optional)

Here’s what you do:

Preheat the oven to 350°F, and use a brush to grease a 12 cup regular sized muffin tin with one tablespoon of melted ghee.

In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.

Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste.

(Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)

I use my hands to mix everything together because that way I can make sure that the fish chunks aren’t overly broken up.

Scoop a quarter cup of the mixture into each greased muffin tin cup……and flatten with the back of a spoon.

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin……flip everything upside-down, and tap them gently on the counter. Voilà!

Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in a air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go."

Thanks to Michelle at Nom Nom Paleo here for this recipe idea . She has a step by step guide which is very useful too. If you are a diabetic and not sure how sweet potato affects your blood sugar levels, may I just say "test is best," if in doubt please use your meter.

All the best Jan


Jo said...

They certainly look appetising and sound very tasty.

Anonymous said...

these do look tasty :)

Lowcarb team member said...

They do look great Jo don't they - thanks for your comment.


To anonymous - they certainly do look tasty, thanks for commenting.

All the best Jan