These tuna cakes are easily transportable and make a great meal on the go.
- 3 tablespoons melted coconut oil, divided
- 2 5 ounce cans tuna packed in water, drained
- 1 cup previously cooked and mashed sweet potatoes
- 3 scallions, thinly sliced
- 1 tablespoon finely minced fresh dill
- 1 tablespoon capers, drained
- zest and juice from 1/2 lemon
- salt to taste
- 2 large eggs (for AIP – see gelatin substitute suggestion above)
- Preheat oven to 350 F. Generously grease a regular-sized 12 cup muffin tin with 1 tablespoon of the coconut oil.
- In a large bowl, gently mix together the tuna, sweet potato, scallions, dill, capers, lemon zest and juice, and salt. Try not to overwork the ingredients too much, so that chunks of the tuna remain intact (you might want to mix with your hands).
- Gently mix in the eggs and the remaining 2 tablespoons of melted coconut oil.
- Scoop about a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
- Bake the tuna cakes for 20-25 minutes, or until firm.
- Invert the muffin tin on a wire rack and tap to remove cakes from muffin tin.
- You can eat these warm immediately or refrigerate and eat cold. They are also good reheated and pan fried in a skillet over medium heat with additional melted fat.
- Prep Time: 10 mins
- Cook Time: 25 mins