These Lemon Curry Tuna cakes are packed with protein, flavor, and taste super light/refreshing (from the lemon) with a little bit of a savory kick from the curry. I also made a sunflower seed pad thai sauce that reminds me so much of a typical one you would find at a restaurant- I just used sunflower seed butter in place of what is normally used - peanut butter!
I love that these tuna cakes take less than 30 minutes to put together and are made with less than 10 ingredients (counting the spices). The sauce too! It is really quick to mix up and tastes so good in zucchini noodles, over a salad, or with these tuna cakes! It is more on the mild side and super creamy.
For the tuna I used BUMBLE BEE® Premium Albacore Tuna In Water Pouch, which has 13 grams of protein in just 1 pouch! I like to keep a few of these seasoned tuna pouches or cans on hand because it is really easy to make something with tuna. They also have seasoned tuna pouches that come with a spoon too! The flavors are really good- I love the Sriracha one! I love adding tuna, plain on crispy romaine lettuce leaves, mix it with a ripe avocado and dip crackers into it, adding it on top of salads for extra protein, or just eating it from the pouch/can!
All you need is one bowl for both the tuna cake mixture as well as the sauce! Once all the ingredients are in each of the bowls, you mix them up till they are well combined; cook the tuna cakes and then pour a bit of the sauce on each! That simple! I love that these tuna cakes are pretty versatile to and each time you make them you can change up the flavors!
Make sure to read the notes section before you get going. Enjoy!
Main Meal / Appetizer
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yields: 6 cakes
What you need:
For the Lemon Curry Tuna Cakes:
2 packets of BUMBLE BEE® Premium Albacore Tuna In Water Pouch (equals a total of 5 oz of tuna)
1/2 cup mayo (or sub 1/2 cup dairy free greek yogurt or 1/2 medium ripe avocado)
1/2 juice of a freshly squeezed lemon
1.5 cups almond flour
1.5 heaping tbsp. of curry powder
dash of sea salt
As much: pepper, onion powder, and garlic powder to your preference. (I did a few dashes of each)
For the Sunflower Seed Pad Thai Sauce
Yields about 1 cup
3 tbsp. sunflower seed butter (mild to spicy)
Juice of 1 lime
3 tbsp. coconut ominous (or soy sauce)
3 sprigs of cilantro (optional)
1/2 tsp. of ginger
1/2 tsp. of red pepper flakes
1 tbsp. of warm water or more to reach desired consistency
What you need to do:
1. Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper. Set aside
2. In a large mixing bowl add all of the ingredients for the tuna cakes above. Mix and combine well. (It is ok if there are a few tuna chunks left).
3. Form into patties; a bit larger than golf ball size. Flatten slightly and place on the baking sheet.
4. Cook at 400 degrees for a total of 20 minutes. FLIP the cakes after 10 minutes then continue to bake for the additional 10 minutes.
For the Sunflower Seed Pad Thai Sauce:
1. Mix all of the ingredients in a small bowl until fully combined. Taste test and adjust to needs. Add more warm water (1 tbsp at a time) to reach desired consistency.
Serve in pita pockets, lettuce leaves (pictured here), over a salad, noodles, or dip them on their own in the sauce!
1. Store the lemon curry tuna cakes in an airtight container for up to 2-3 days. To reheat simply place them back in the oven at 400 degrees until warm or under the broiler for a few minutes.
2. You can use any spices in the tuna cake mixture.
3. If you do not have almond flour, you can sub in panko or breadcrumbs
4. I have not tested a flax egg.
5. If you do not like mayo, you can sub 1/2 of a ripe avocado or 1/2 cup dairy free greek yogurt.
6. The sunflower seed pad thai sauce will last about a week or so in the fridge.
7. You can sub sunflower seed butter with peanut butter or cashew butter.
8. Add more or less water to reach desired consistency for the sauce, but it should be on the thicker side.