Coconut Crusted Tuna Cakes - Lunch Version
4
Servings
11
Ingredients
3
Comments
Crispy with hints of the tropical sweetness these Coconut Crusted Tuna Cakes make for unctuous and addictive paleo fare.
4
Servings
11
Ingredients
3
Comments
Ingredients
- 10 ounces drain Chunk Light Tuna in Water
- 1 cup cook and mash Sweet Potato
- ⅛ cups dice Leek
- 1 tablespoon chop Cilantro, Fresh
- 1 teaspoon Cumin
- ¼ teaspoons Paprika
- ¼ teaspoons Black Pepper
- 1 teaspoon Sea Salt
- 2 tablespoons Arrowroot
- 1 cup Coconut, Shredded, Unsweetened
- 2 tablespoons Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl combine tuna, sweet potato, leeks, cilantro, cumin, paprika, pepper and sea salt.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl combine tuna, sweet potato, leeks, cilantro, cumin, paprika, pepper and sea salt.
- Form into equal sized patties.
- In a shallow dish, combine arrowroot starch and shredded coconut.
- Coat each patty with coconut mixture.
- In a skillet, melt coconut oil over medium heat.
- Add patties and fry 5 minutes each side until golden brown.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 3 cakes Amount Per Serving
- Calories
- 306
- Total Fat
- 21g
- Saturated Fat
- 18g
- Trans Fat
- 0g
- Cholesterol
- 25mg
- Sodium
- 712mg
- Total Carbohydrates
- 16g
- Fiber
- 4g
- Sugar
- 3g
- Protein
- 16g
- WW Freestyle
- 12
3 Comments
Join the discussionHey there! I just tried this recipe and I LOVE the flavor. But for the life of me I can’t figure out how to keep the patties formed. They all fell apart either in the pan, or while I was dipping them in the flour. It was just a big mess! I had to eat them right away because I couldn’t really freeze them like that. Seems like the recipe is missing something… like eggs? Are there any tips on how to keep the patties from falling apart in the pan? Help!!
Completely agree. Just tried to make and ran into the exact same issue. They crumble rather than staying together as patties. I wondered if they needed to be food processed first, but then not sure the texture would be appetizing. Perhaps to your point, throwing in an egg or two (plus perhaps a little coconut flour??) as part of the mix might help?
That is exactly what I did- added in one egg and sprinkled some coconut flour. They are still delicate- but did stay together!