Pescatarian Tuna Cakes with Capers and Dill
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Learn more →Ingredients
4 servings
For the gelatin egg
- 1 tsp unflavored gelatin powder
- 3 tbsp water
For the tuna cakes
- 2 cans (5 oz each) tuna packed in water, drained well
- 3 tbsp cassava flour
- 2 tbsp capers, drained and roughly chopped
- 3 tbsp fresh dill, finely chopped
- 2 scallions (green tops only), thinly sliced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 2 tbsp coconut oil, for frying
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Make the gelatin egg: sprinkle the gelatin over 2 tbsp cold water in a small bowl and let it bloom for 2 minutes. Add 1 tbsp boiling water and stir until the gelatin is fully dissolved and the mixture is smooth and slightly syrupy. Set aside for 3 minutes until it thickens to a loose gel — it should coat a spoon but still be pourable.
- 2
In a large mixing bowl, combine the drained tuna, cassava flour, capers, fresh dill, scallion greens, lemon zest, lemon juice, turmeric, ginger, and salt. Add the gelatin egg and mix with a fork until the mixture holds together when pressed — it will be slightly sticky.
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