MANGO CURRY TUNA CAKES WITH CURRIED CASHEW DIPPING SAUCE


COOKING TIME 25 MINS	SERVES 4	CHEF'S PHOTO

These Mango Curry Tuna Cakes are the perfect blend of spicy and sweet all wrapped up in a delicious nutrient dense snack! Recipe by Danielle Dueck.


COOKING TIME 25 MINS	SERVES 4	RECIPE BY DANIELLE DUECK

These Mango Curry Tuna Cakes are the perfect blend of spicy and sweet all wrapped up in a delicious nutrient dense snack! Recipe by Danielle Dueck.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Tuna are some of the fastest swimmers in the ocean. Some yellowfin tuna have had burst speeds recorded of around 30mph.
Tuna can be found in the Pacific, Atlantic and Indian oceans, as well as the Mediterranean Sea.

DID YOU KNOW?

Tuna are some of the fastest swimmers in the ocean. Some yellowfin tuna have had burst speeds recorded of around 30mph.

Tuna can be found in the Pacific, Atlantic, and Indian oceans, as well as the Mediterranean Sea.

Many stocks are healthy and being fish sustainably (around 25% of global tuna catch is currently MSC certified, so plenty to choose from). Other stocks are still overfished, so it's vital that you choose your tuna with care!

A quarter of the world’s tuna comes from the PNA, a group if island nations in the Pacific Ocean.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the tuna cakes:
2 cans Raincoast Trading No Salt Skipjack Tuna
1/4 c (32g) finely chopped Red Pepper
1/4 c (32g) finely chopped Cilantro
1/2 c (65g) Almond Flour
1/4 c (32g) Mango cut into very small cubes
1 T (15mL) Curry Powder
1 t Onion Powder
1 clove Garlic minced
Zest from 1 Lime

For the cashew dipping sauce:
1/2 c (65g) Cashews soaked overnight
1/2 c (118mL) Water
1 Lime juiced
1 t (5mL) Curry Powder
1/4 t Garlic Powder
1/2 t Cayenne (optional but recommended)
Salt and Pepper to Taste
Avocado Oil for pan

Nutrition Information
4 servings
Dairy-free

Calories: 270 kcal
Total Fat (g): 18g
Cholesterol: 15 mg
Sodium: 230 mg
Total Carbs: 12 g
Fibers: 4 g
Sugars:4 g
Protein: 16 g

Let's cook!

STEP 1

Open and drain cans of Raincoast tuna reserving 1 tbsp of the liquid in the can.

STEP 2

In a small mixing bowl combine tuna, 1 tbsp tuna liquid, chopped red pepper, chopped cilantro, almond flour, chopped mango, curry powder, onion powder, garlic, and lime zest with a fork. Once combined, season with salt and pepper to your liking.

STEP 3

Heat a frying pan over medium low heat and add in avocado oil. Once heated, roll golf sized balls of mixture and then flatten into a firm patty. Place into the frying pan with 3-4 inches of space between each (this makes it easier to flip them), cooking for about 2-3 minutes per side, or until crisp and brown, before removing and placing on a plate to cool. In between batches add a dash more avocado oil if needed.

STEP 4

While tuna cakes are cooking you can begin to make you cashew dipping sauce by placing cashews, water, lime juice, garlic powder and curry powder in a high speed blender. Process on high until combined, or about 1 minute.

STEP 5

Once all tuna cakes have been cooked, place on a plate and serve with cashew dipping sauce as an appetizer, or snack. Both the tuna cakes and cashew dipping sauce can also be stored in an airtight container and in the fridge for 3-4 days.