What to make for dinner? Tuna Cakes and Sautéed Veggies

Posted on February 1, 2012


 This deliciously versatile little cake is perfect as an entrée, appetizer, or finger food at a party!!

Please don’t judge my amateur photography skills and my lame attempt at presentation!! I will, as time goes on, learn to plate my plates with more finesse. Does anyone know any good blogs about presenting your food in an simple yet elegant manner?

The following recipe idea was inspired by and adapted from a recipe found in a print copy of Oxygen Magazine (January 2012 p. 99).

Tuna Cakes:


4 small-medium sweet potatoes

2 cans of tuna drained

3.5 tbsp ground/milled flaxseed

2 tbsp water, optional



~ Preheat oven 375 – 400 degrees on broil.

~ Peel sweet potatoes, cut in half, cook in microwave for 5 minutes or until soft (if you do not have a microwave allow more time for oven cooking). Allow to cool and chop into cubes.

~ Mix three ingredients together in a bowl. Put half in a food processor and pulse until smooth or, if you don’ t have a food processor, mash with a potato masher. Set aside and do the same with the second batch. N.B. I had to add a little water to my mixture as I found it too dry.

~ Line a baking sheet with parchment paper and use a soup spoon to scoop out your tuna cakes. Flatten and shape with a spatula.

~ Put in the oven. Keep an eye on the tuna cakes. About 7 minutes per side depending on your stove.

~When they begin brown and look crispy remove from the oven and flip. Be careful, they are hot, and will need to be flipped slowly to keep their shape. I found that they were a little sticky (I used a small sized flipper and a fork to flip mine).

~ This recipe makes about 20 small tuna cakes.

~ You can also fry the tuna cakes in a pan, but will have to use butter as I found them to be too sticky.

Asian Peanut Sauce:


1/2 cup natural unsalted peanut butter (I use Adams)

2 garlic cloves, pressed

3/4  tsp ground ginger

3 tsp low-sodium soy sauce

Juice from 1/2 lime

1/2 cup water


~ In a small saucepan (heat to low/medium) combine ingredients, stir until smooth, allow to heat through but do not bring to a boil. Transfer to a small sauce dish. Heat until the sauce reaches desired consistency. Add more water if too thick.

~ Serve sauce on the side or add a tsp of sauce on top of each crab cake before serving.

~ Left over sauce can be used the next day as a stir-fry base or for dipping crackers or vegetables or for using as a topper on brown rice.

Roasted Veggies:


1 red onion, sliced thin

1/2 green pepper, sliced

1/2 yellow or red pepper, sliced

1/2 zucchini, sliced


~ Lightly oil a pan (I used a cast iron – they are my favourite) and heat on medium – medium/high heat. Let oil heat up then add pepper and onion and zucchini and cook until onions are translucent, stir frequently. Season with salt n pepper if you choose (I like to taste the flavour of the vegetables that comes out with just the olive oil).

~ If there are leftovers, this mixture tastes great the following day as a salad topper.