|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.|
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.
|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!
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
Calories: 270 kcal
Total Fat (g): 18g
Cholesterol: 15 mg
Sodium: 230 mg
Total Carbs: 12 g
Fibers: 4 g
Protein: 16 g
Open and drain cans of Raincoast tuna reserving 1 tbsp of the liquid in the can.
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.
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.
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.
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.
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
|They contain 80 percent of our world’s biodiversity.||They’re the lungs of our planet, providing us with the oxygen we need.||And they feed over 3 billion people.|
|They contain 80 percent of our world’s biodiversity.|
|They’re the lungs of our planet, providing us with the oxygen we need.|
|And they feed over 3 billion people.|
So the next time you buy fish, remember to look for the blue fish label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.
Danielle is a Certified Nutritional Practitioner, Nutritional Chef, and the creator of the platform Thyme to Nourish, where she inspires others to take time to nourish themselves through food, movement, and other practical sustainable forms of self care. Danielle is passionate about making sure that the self care that we choose is sustainable for both us and the planet, this is reflected in her recipes and her advocacy for us all to get out and get to know nature more.
Chef portrait courtesy of Danielle Dueck
Tuna illustration: © Scandinavian Fishing Year Book
Chef's dish: Danielle Dueck