I found this recipe on Nom Paleo. She has some amazing recipes. They always turn out great. I only made a couple slight variations. So easy and a perfect lunch! The second day I wrapped it in rainbow chard. So oooo good!
2 T melted coconut Oil
10 ounces canned tuna packed in water, drained
2 scallions, thinly sliced
2 T finely minced fresh cilantro
1 1/3 cup mashed baked sweet potato
finely grated zest from 1/2 lemon
2 large eggs
1/2 tsp red pepper flakes
Freshly ground black pepper
1) Preheat oven to 350°F. Grease a Cast iron skillet or sheet pan.
2) In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture. Gently combine.
3) Then, mix in the lemon zest, the two tablespoons of coconut oil, eggs, and red pepper flakes. Season with salt and pepper to taste. I use my hands to mix everything together.
4) Scoop about a quarter cup of the mixture and form into a patty. Should make 8 patties.
5) Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
6) Transfer the cakes to a wire rack to cool.
7) Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. Store them in the fridge in an air-tight container for up to 4 days. When you’re ready to eat, you could skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go. I just ate them cold for lunch and they were marvelous!
2 Patties equal one serving: