BLACKENED TUNA CAKES WITH SPICY ROMESCO

BLACKENED TUNA CAKES WITH SPICY ROMESCO

BLACKENED TUNA CAKES WITH SPICY ROMESCO

Amy Hunter

Servings

4

Prep Time

20 minutes

Calories

498

Tuna is one of my favorite proteins. It’s inexpensive and requires no cooking, so it’s often on my list for dinners when I have no other ideas.


Tuna is also one of those things that we tend to eat the same way — tuna salad, tuna melt, or tuna and noodle casserole. These are all fine, and even tasty. But they can get kind of boring sometimes.



Tuna cakes aren’t exactly a revelation either, I know, but this version is seasoned with a blend of Ava Jane’s Kitchen’s spices, with a super tasty (and easy!) blender sauce made with roasted red peppers, lots of garlic, and Ava Jane’s Kitchen Avocado Oil.


These are easy to make, keto-friendly when served with a green veggie — sautéed spinach is my fave — and perfect after a long day when you want something delicious that’s not takeout.

Ingredients

    Tuna Cakes

    • 2 cans tuna drained
    • 2 teaspoons Ava Jane’s Kitchen Blackened Fish Seasoning
    • 1/2 teaspoon Ava Jane’s Kitchen Citrus Salt & Pepper
    • 1 tablespoon mayonnaise
    • 1 tablespoon Dijon mustard
    • 1/4 cup almond flour
    • 1/4 cup chopped parsley
    • 1/2 small red bell pepper finely chopped
    • 1/2 small onion finely chopped
    • 3 tablespoons Ava Jane’s Kitchen Avocado Oil

    Romesco Sauce

    • 1 10- ounce jar roasted red peppers drained
    • 3 tablespoons tomato paste
    • 1 teaspoon Ava Jane’s Kitchen Hot Roasted Garlic
    • 1/2 cup raw almonds
    • Juice and zest of 1 lemon
    • 3 cloves garlic minced
    • 1/4 cup chopped parsley
    • 2 tablespoons red wine vinegar
    • 1/4 cup Ava Jane’s Kitchen Avocado Oil

    Directions

    1. Combine all of the ingredients for the tuna except the oil in a large bowl and mix well.

    2. Form into four equal sized patties and pack them together tightly. Put on a plate and wrap with plastic and put in the fridge while you make the sauce.
    3. To make the sauce, add all of the ingredients to a blender and blend until combined, and then continue blending until you’ve reached the desired texture.
    4. Remove the tuna cakes from the fridge and heat a skillet to medium heat.
    5. Add a bit of Ava Jane’s Kitchen Avocado Oil and cook the patties until browned on both sides.
    6. Transfer to a plate and top with the sauce.
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