I am on a never ending quest to figure out what to eat for breakfast, now that I am staying away from eggs. The great part about this recipe is that I ate it for breakfast one day and then for lunch the next. Equally delicious and satisfying. The recipe is adapted from Nom Nom Paleo, although her recipe does include eggs. If you are looking for something that sticks together better, just add in 2 eggs. This version has the consistency of a crab cake. FYI – my kids would not dream of eating tuna, so this is an adult only recipe, at least in this neck of the woods!
Spicy Tuna Cakes – Adapted from Nom Nom Paleo
Prep Time: 5 minutes, excluding baking the sweet potato
Cook Time: 15 – 20 minutes
- 1 twelve ounce can of albacore tuna – I used wild caught, packed in water and drained
- 1 small baked sweet potato, mashed, about 1 cup
- 3 scallions, chopped
- 1/8 cup cilantro, chopped
- 2 tbsp. lemon juice
- 1 can of diced chilies
- 1 tsp. plum sriracha (I use a brand called poblano farm) or red pepper flakes
- salt and pepper to taste
- Pre-heat the oven to 375 degrees
- Line a large cup sized muffin tin with paper or silicone liners
- Bake sweet potato (at another time during the day) for 30 – 40 minutes until very soft.
- Combine tuna and sweet potato together and mix well, making sure there are not large chunks of either.
- Add in the remaining ingredients to combine.
- Spoon mixture into 6 cups.
- Bake for about 15 to 20 minutes, until just getting crispy on top
- Garnish with extra cilantro and lemons. Add some extra sriracha for some zing!