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Spicy Tuna Cakes

Serves 12


  • 3 tablespoons melted ghee, divided
  • 10 ounces canned albacore tuna packed in water, drained
  • 3 scallions thinly sliced (approx. 1/3 cup)
  • 2 tablespoons finely minced fresh cilantro
  • 1 1/3 cup mashed baked sweet potato
  • Finely grated zest from ½ medium lemon
  • 1 tablespoon minced jalapeno pepper
  • 2 large eggs
  • ½ teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium lemons, cut into wedges (optional) 


  1. Preheat the oven to 350 °F, ad use a brush to grease a 12-cup regular sized muffin tin with 1 tablespoon of melted ghee (or line the tin with parchment muffin liners)
  2. In a large bow, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
  3. Mix in the lemon zest, jalapeno, the remaining 2 tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste.
  4. Use your hands to mix everything together so the fish chunks don’t become overly broken up
  5. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon
  6. Bake the cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
  7. Transfer the cakes to a wire rack to cool. The easiest way is to place the wire rack on top of the muffin tin and flip everything upside-down, and tap them gently on the counter
  8. Optional: squeeze lemon juice on the tuna cake before you pop in your mouth.
  9. Store them in the fridge in an air tight container for up to 4 days.


Thank you to Nom Nom Paleo for the recipe!