I was faced with a situation the other night that I’m sure we’ve all been in at some point…I had almost no food in the house and three people staring at me wanting to eat dinner. Then, in the deepest darkest corner of my pantry I saw it, tins of tuna! We were saved from takeout and I was able to make these delicious little tuna cakes. In order for the cakes to be a thicker consistency I added mashed butternut squash to the tuna, although potatoes or sweet potatoes should work just fine too.
I made a remoulade sauce out of yogurt, Dijon mustard, ketchup and a few other kitchen staples. It really complimented the tuna and my toddler just loved dipping her tuna cake in the sauce. I served these with a side of steamed green beans and called it a day! The whole meal didn’t take longer then 30 minutes and it turned out so flavorful. A win win!
Preheat oven to 350F. Line a baking sheet with aluminum foil. Steam the cubed butternut squash until just tender. Mash squash with a fork and allow to cool.
In a large bowl combine the eggs, onion, garlic, dill and almond flour. Add the drained tuna using a fork to break it into medium size pieces. Then add the butternut squash and stir until combined.
Use a 1/3 cup measuring cup to form tuna mixture into cakes. There should be enough mixture for 12 cakes. In a large skillet heat olive oil over medium heat. Add cakes in a single layer. Cook until golden brown, about 2 minutes on each side and place on foil lined baking sheet.
Place baking sheet in oven and bake for 15 minutes to heat through. Serve with Remoulade Sauce and your choice of side.