Curried Tuna Cakes with Lemony Asparagus

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 35 minutes

There are many things in life that I learned from my mother. She taught me to be a great and loyal friend, a loving wife, a patient mother, a voting citizen, and . . . she taught me that there are about 1 million ways to use a can of tuna. No joke! My mom has always worked full time and was always on the run, yet still managed to make herself and our family healthy meals. I was fascinated by the many ways she could use a can of tuna: on salads, in sandwiches, in pasta . . . I mean, the possibilities were really endless. My sister and I laugh about it all the time because we now find ourselves, in our adult lives, doing the same. For example, check out this recipe. I’ve seriously jazzed up canned tuna by adding some delicious flavor, forming it into patties, and pan-searing them on the stove top. Topped with a little curried mayo, it’s just so good and so easy.

• for the curried mayo
• ¼ cup homemade mayo
• ¼ teaspoon kosher salt
• ¼ teaspoon curry powder
• 1 tablespoon fresh lemon juice (½ lemon)
• for the tuna cakes
• 2 (5-ounce) cans of tuna (no salt added, drained)
• 1 large egg
• ¼ cup finely diced red bell pepper (¼ small)
• ¼ cup thinly sliced green onions (white and green parts; about 2)
• 1 teaspoon curry powder
• 2 tablespoons homemade mayo
• ¼ cup almond flour
• 2 tablespoons golden raisins, loosely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons avocado oil
• Fresh chopped parsley, for serving
• Lemony Asparagus (recipe follows)

make the curried mayo Combine all of the mayo ingredients in a small bowl and stir to combine. Refrigerate until ready to serve.

make the tuna cakes Place the drained tuna in a large bowl and using the back of a fork, break up the fish. Add the egg, bell pepper, green onions, curry powder, mayo, almond flour, raisins, salt, and pepper. Using a fork, mix until well combined.

Using a ¼-cup measuring cup, scoop out the mixture, then form into round patties. Continue until all the mixture is used.

In a large skillet, heat the avocado oil over medium-high heat and swirl the pan to evenly coat.

When the oil is hot, use a spatula to carefully lay the cakes into the oil and let fry until golden brown, about 3 minutes. Using a spatula, carefully flip and continue to cook on the other side until golden brown, 2 to 3 more minutes.

Transfer the patties onto a plate lined with paper towels. Serve with curried mayo, chopped parsley, and lemony asparagus.

Lemony Asparagus

TOTAL TIME: 12 minutes

• 1 bunch asparagus, woody ends trimmed
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper
• Grated zest of ½ lemon (1½ teaspoons)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice (½ lemon)

Fill a large skillet three-quarters full with water and bring to a boil. Add the asparagus to boiling water and cook for 3 minutes, then immediately transfer the stalks to a bowl of ice water to stop them from cooking. Drain and set aside.

Drain the water from the skillet and return to the stove top over medium-high heat with the olive oil. When the oil is shimmering, using tongs, transfer the asparagus back to the skillet and add the garlic, crushed red pepper, lemon zest, salt, and pepper.

Cook, tossing occasionally, until the asparagus is tender and lightly golden on the edges, about 4 to 5 minutes. Squeeze the fresh lemon over it and serve immediately.