If you’re tired of the same old tuna salad recipe, here’s something new: spicy tuna cakes! Serve a couple over rice or greens as the main course, or serve them alone as appetizers if you’re having a party.
1 sweet potato, cooked and mashed
4 cans of 5 oz tuna in water (20 oz total)
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon cayenne pepper
2 tablespoons chopped green onions
Juice from one fresh lemon
Salt to taste
Pre-heat oven to 350 degrees.
Bring water (about 3-4 cups) to a boil in a medium-sized pot. Peel and chop the sweet potato, and add to the boiling water. Cook for about 15 minutes, or until sweet potatoes are soft. Strain the water, mash the sweet potatoes well, and set aside.
Drain water from tuna, and add the tuna to a medium mixing bowl. Add egg and mix thoroughly. Add red pepper flakes, black pepper, parsley, green onions, salt to taste, then mix gently to avoid breaking up the tuna too much.
Cut the lemon in half, remove seeds, and squeeze the juice into the tuna bowl. Add the mashed sweet potato next, and mix everything carefully.
Spray a 12-serving muffin tin with cooking spray so the tuna cakes do not stick to the pan. Scoop a handful of tuna out of the bowl (about 2/3 cup) and add to the muffin tin; there will be enough for 12 servings. Flatten the tops of the tuna cakes with a spoon, and bake for 25 minutes.
Remove from oven and let cool.
These tuna cakes can be served right away, or reheated on the stove (they can be stored in the refrigerator for about 5 days). They can also be frozen: wrap individual tuna cakes in parchment paper and store in a glass container or freezer bag.
Pairs well with remoulade sauce, and lemon dill sauce.
Serve with your favorite vegetable side dish!