Tuna Cakes with Thai curry reduction and roasted potatoes
Last night we had some great friends over for dinner and I wanted to make something delicious, yet simple. I decided on tuna cakes with a Thai curry reduction.
For the tuna cakes:
1 can of tuna (or fresh...I had canned on hand)
1 tbsp mayo
Dash of soy sauce
Dash of Worcestershire
Dash of hot sauce
1/4 cup of flax powder (in place of flour)
Salt and pepper to taste
Mix all ingredients together with your hands, then form into golf ball sized mounds and flatten so they look like cakes. Dust with more flax powder so they get a nice crisp on them when you fry them. Fry on med-high in a few tablespoons of grape seed oil, a few minutes a side.
Thai curry reduction
1 can of coconut milk
1 tbsp your choice of curry paste (Vindaloo is what I normally use)
1 tbsp brown sugar
Place the coconut milk mixture in a sauce pan, on med-high and let reduce until it sticks to the back of a spoon. About 15-20 minutes.
Roasted potatoes:
Fingerling or nugget potatoes, quartered (measure amount depending on how many people you're serving)
Olive oil
Chili flakes
Garlic powder
Paprika
Salt and pepper
Toss the potatoes with all the spices above to taste. Roast at 350 for 1 hour, then turn up the heat to 400 and roast another 30-45 minutes. Make sure to check on them every 15 minutes and give them a stir.
Place a bed of greens on your plate, followed by a healthy portion of potatoes, two tuna cakes stacked nicely and drizzle the whole deal with your Thai curry reduction.
Now that's what I call a meal!
Over and out,
Lola
For the tuna cakes:
1 can of tuna (or fresh...I had canned on hand)
1 tbsp mayo
Dash of soy sauce
Dash of Worcestershire
Dash of hot sauce
1/4 cup of flax powder (in place of flour)
Salt and pepper to taste
Mix all ingredients together with your hands, then form into golf ball sized mounds and flatten so they look like cakes. Dust with more flax powder so they get a nice crisp on them when you fry them. Fry on med-high in a few tablespoons of grape seed oil, a few minutes a side.
Thai curry reduction
1 can of coconut milk
1 tbsp your choice of curry paste (Vindaloo is what I normally use)
1 tbsp brown sugar
Place the coconut milk mixture in a sauce pan, on med-high and let reduce until it sticks to the back of a spoon. About 15-20 minutes.
Roasted potatoes:
Fingerling or nugget potatoes, quartered (measure amount depending on how many people you're serving)
Olive oil
Chili flakes
Garlic powder
Paprika
Salt and pepper
Toss the potatoes with all the spices above to taste. Roast at 350 for 1 hour, then turn up the heat to 400 and roast another 30-45 minutes. Make sure to check on them every 15 minutes and give them a stir.
Place a bed of greens on your plate, followed by a healthy portion of potatoes, two tuna cakes stacked nicely and drizzle the whole deal with your Thai curry reduction.
Now that's what I call a meal!
Over and out,
Lola
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