Peppery Hot Tuna Cakes



  • 3 tablespoons melted ghee, divided
  • 10 oz. canned albacore tuna packed in water, drained
  • 3 scallions (1/3 cup), sliced thin
  • 2 tablespoons of fresh minced cilantro
  • 1 1/3 cup mashed baked sweet potato
  • 1/2 medium sized lemon finely zested
  • 1 tablespoon minced jalapeno
  • 2 eggs
  • 1/2 teaspoon of red pepper flakes
  • kosher salt
  • black pepper freshly ground
  • (optional) 3 lemons cut into wedges


  • Preheat oven to 350 degrees. Use 1 tablespoon of melted ghee to grease a 12 cup muffin tin (regular size).
  • Mix tuna, scallions and cilantro into a large bowl.
  • Then fold in the mashed sweet potato.
  • Stir in lemon zest, jalapeno, the rest of the ghee (2 tablespoons), and red pepper flakes. Add salt and pepper to your liking.
  • Gently mix with spatula or hands in order to keep tuna chunks from breaking up too much.
  • Spoon 1/4 cup of the tuna blend into the muffin tin and flatten with the spoon.
  • Bake the tuna cakes for 20-25 minutes or until a toothpick is clean after being inserted into the middle of the cake.
  • Take cakes out of muffin tin and place on wire rack or wax paper to cool.
  • Squeeze lemon juice on top (optional) and serve!