Fresh blades of green popping up through the decaying remnant of last year's grass. The rocky soil peppered with sticks hurt my feet. It didn't matter. Being barefoot outside is what I've been dreaming of for months. I felt acutely aware of every step, every stick, every soft blade as I made my way to the hammock. Concious of how unusual 84 degrees was in April, I wanted to take it all in. There was an appreciation and connection to the moment that I don't often experience with such intensity.
Everything felt just a little bit simpler dangling suspended above the ground, face to the sun. A lawnmower hummed in the distance, mingled with lively sound of chirping birds. The rustling of budding branches swaying in the wind felt cleansing, restorative even.
The wonderful thing about living in a place with seasons is getting to experience them to the fullest until ultimately wishing for the next one. Admittedly, I'm not a winter person. I don't much care for snow and limited daylight while being stuck inside feels emotionally crippling. But - but, it's transient, no matter how long it may seem in the moment. And the anticipation of steady warm weather had me thinking about spring and summer food.
When I think of spring and summer food, inevitably fresh fruit comes to mind. Local peaches, blackberries etc. Those would make ideal companion for tuna cakes, which I had been itching to make.
Now tuna cakes are easy to throw together and even easier to eat. But I have to say, not all tuna is created equal. I prefer canned to fresh when making tuna cakes and a brand that truly makes me swoon is St. Jude Tuna. Besides the fact that it's the best canned tuna I've had, I appreciate the owner's passion for only using sustainably caught tuna that's dolphin free. I was immediately drawn to their philosophy and dedication.
So aside from the several cans I've devoured on their own, I decided to make this simple recipe that's packed with flavor. Making tuna cakes is impossibly easy. I use almond flour, eggs, dill, lemon and their Mediterranean style tuna in olive oil. For a topping, I decided to stick to fresh flavors and make a blackberry peach salsa with red bell pepper, red onion, cilantro in a lemony dressing. I honestly flipped over the combination. The synergy between the ingredients is beautiful and a dish hasn't brought me this much joy in a long time. You'll be able to put dinner on the table in 20 minutes from start to finish. These tuna cakes will not disappoint!
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prep time: 10 minutes
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cooking time: 8 minutes
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makes: 6 tuna cakes
Ingredients:
For tuna cakes
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2 tablespoon almond flour
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2 beaten eggs
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1 tablespoon fresh dill
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1 teaspoon lemon juice
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zest of 1 lemon
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¼ teaspoon salt
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¼ teaspoon pepper
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2 tablespoon olive oil for frying
For blackberry peach salsa
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1 peeled organic peach (look for somewhat firm) chopped
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6 oz blackberries (one container) cut into 2 or 4 pieces
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1 tablespoon very finely chopped red onion
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1 teaspoon lemon juice
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1 organic red bell pepper chopped
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1 tablespoon cilantro, finely chopped
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¼ teaspoon salt
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⅛ teaspoon freshly ground black pepper
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2 tablespoon extra virgin olive oil
Equipment:
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large cast iron frying pan
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large mixing bowl
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medium mixning bowl
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whisk
Directions:
In medium bowl, add lemon juice, 2 tablespoon extra virgin olive oil, salt and pepper and whisk well until the dressing is thick. Add peach pieces, pepper, onion and cilantro and stir well. Last, add the blackberries but gently toss them around. They will discolor the peaches a bit but don't stress, it's supposed to happen. Once all the ingredients are mixed well, cover the bowl and set aside.
Combine all ingredients under tuna cakes in large bowl and form into 6 patties. Preheat frying pan over medium high heat. Add olive oil to pan and slowly add tuna cakes in one layer.
Cook tuna cakes for 3-4 minutes per side until golden.
Once tuna cakes are done, you can let them rest of a paper towel lined plate for a minute then serve with blackberry peach salsa.
Yum
This post is sponsored by St. Jude Tuna.
Carol Little R.H. @studiobotanica
WoW. Gorgeous pictures. I have never made a tuna cake, and would never have thought of serving fish and fruit together. I have an open mind and also trust your fabulous foodie-self.. so will wait til fresh fruit in season here and make this one. I will need to hunt for St. Jude Tuna -- have never seen it here in Canada. I do support dolphin-safe fishing practices too and applaud this company for their philosophy! Thanks for this very unusual (for me) but beautiful recipe!
Daniela Modesto
Thanks so much for your kind comment, Carol! They do have online ordering which makes it very easy. I honestly don't go crazy over just any product but this one I truly believe in.
Shelby
I'm hit and miss on tuna some days but that salsa sounds freaking amazing!
Daniela Modesto
Thanks so much, Shelby! It's pretty damn delicious!
linda spiker
Lovely as always and your photos are so dreamy! I am still jealous you get peaches before me lol!
Daniela Modesto
Hahah Linda - I still can't believe it. California has EVERYTHING!
Joyce Froetschel
Thank you so much for the beautiful artistic presentation. This post is a great compliment to our mission. Thank you very much!! Joe and Joyce
St. Jude Tuna
Daniela Modesto
Thank you so much Joyce! It was a pleasure creating a recipe with this amazing tuna! Truly one of a kind!
Jessica Levinson
What a lovely dinner! The blackberry peach salsa is a wonderful idea to serve the tuna cakes with.
Daniela Modesto
Thanks so much, Jessica! I do love it!
S F O
Pairing this kind of fruit salsa with tuna is innovative - but would require a good tuna like St Jude - my favorite. I can imagine variations on the salsa, too.
Daniela Modesto
You are absolutely right about that! It takes a good tuna to make the dish come to life! 🙂