January 27, 2015
3 Tbsp melted ghee (divided)
10 ounces of canned or packet tuna in water (drained)
half of a small onion, thinly sliced (about 1/3 of a cup)
2 Tbsp finely minced fresh cilantro
1 1/3 cup of mashed sweet potato (baked or microwaved)
grated zest from 1/2 of a medium lemon
1 minced jalapeño pepper
2 large eggs
1/2 tsp of red pepper flakes
a pinch of salt
a few twists of freshly ground black pepper
2 lemons, cut into wedges (optional as garnish)
your favorite hot sauce ( to turn up the heat)
Preheat the oven to 350 degrees, use a brush to grease a 12 cup regular sized muffin tin with 1Tbsp of melted ghee.
In a large bowl, mix together the tuna, onions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
Then, mix in the lemon zest, jalapeño, the remaining 2tbsp of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste.
I use my hands to mix everything up very well, breaking up all the big chunks of tuna.
Scoop a 1/4 cup of the mixture into each greased muffin tin cup.
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. (Put the wire rack on top of the muffin tin, flip everything upside-down, tap them gently on the counter.
Squeeze a lemon wedge on your tuna cake an add a drop or two of your favorite hot sauce.
The heat levels of these spicy little cakes can be adjusted with the amount of jalapeño or red pepper flakes you add to the mixture.
These are good hot out of the oven or eaten cold running out the door.
Store in the fridge for up to a week in an air tight container. (If they last that long)