This blackberry peach salsa will elevate your tuna cakes and turn them into an exceptionally tasty summer meal.
When I think of spring and summer food, inevitably fresh fruit comes to mind. Local peaches, blackberries and the like. Those would make ideal companions for tuna cakes, which I had been itching to make.
Tuna cakes are easy to throw together and even easier to eat. But I have to say, not all tuna is created equal. I prefer canned to fresh when making tuna cakes and a brand that truly makes me swoon is St. Jude Tuna. Besides the fact that it's the best canned tuna I've had, I appreciate the owner's passion for only using sustainably caught tuna that's dolphin-free. I was immediately drawn to their philosophy and dedication.
So aside from the several cans I've devoured on their own, I decided to make this simple recipe that's packed with flavor. Making tuna cakes is impossibly easy. I use almond flour, eggs, dill, lemon, and their Mediterranean style tuna in olive oil. For a topping, I decided to stick to fresh flavors and make a blackberry peach salsa with red bell pepper, red onion, and cilantro in a lemony dressing. I honestly flipped over the combination. The synergy between the ingredients is beautiful and a dish hasn't brought me this much joy in a long time. You'll be able to put dinner on the table in 20 minutes from start to finish. These tuna cakes will not disappoint!
Ingredients Needed
- Canned tuna
- Almond flour
- Eggs
- Fresh Dill
- Lemon
- Salt and Pepper
- Extra virgin olive oil
- Peach
- Blackberries
- Red onion
- Bell pepper
- Cilantro
Equipment Needed
Large cast iron frying pan
Large mixing bowl
Medium mixing bowl
Whisk
📖 Recipe
Tuna Cakes With Blackberry Peach Salsa
This blackberry peach salsa will elevate your tuna cakes and turn them into an exceptionally tasty summer meal.
Ingredients
- 2 6oz cans tuna in olive oil, drained
- 2 tablespoon almond flour
- 2 beaten eggs
- 1 tablespoon fresh dill
- 4 teaspoons lemon juice, divided
- zest of 1 lemon
- ½ teaspoon salt divided
- ¼ teaspoon pepper
- ¼ cup extra virgin olive oil, divided
- 1 peeled organic peach (look for somewhat firm) chopped
- 6 oz blackberries (one container) cut into 2 or 4 pieces
- 1 tablespoon very finely chopped red onion
- 1 organic red bell pepper chopped
- 1 tablespoon cilantro, finely chopped
Instructions
- Add 2 teaspoons lemon juice, 2 tablespoons extra virgin olive oil, salt, and pepper in a medium bowl, and whisk well until the dressing is thick. Add peach pieces, pepper, onion, and cilantro, and stir well. Last, add the blackberries but gently toss them. They will discolor the peaches a bit but don't stress, it's supposed to happen. Cover the bowl and set aside once all the ingredients are mixed well.
- Break up tuna, dill, almond flour, 2 teaspoons lemon juice, ¼ teaspoon salt, and pepper in a medium bowl. Form the mixture into 6 patties.
- Preheat the frying pan over medium-high heat. Add olive oil to the pan and slowly add tuna cakes in one layer. Cook the tuna cakes for 3-4 minutes per side until golden.
- Once the tuna cakes are done, let them rest on a paper towel-lined plate for a minute then serve with blackberry peach salsa.
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Carol Little R.H. @studiobotanica
WoW. Gorgeous pictures. I have never made a tuna cake, and would never have thought of serving fish and fruit together. I have an open mind and also trust your fabulous foodie-self.. so will wait til fresh fruit in season here and make this one. I will need to hunt for St. Jude Tuna -- have never seen it here in Canada. I do support dolphin-safe fishing practices too and applaud this company for their philosophy! Thanks for this very unusual (for me) but beautiful recipe!
Daniela Modesto
Thanks so much for your kind comment, Carol! They do have online ordering which makes it very easy. I honestly don't go crazy over just any product but this one I truly believe in.
Shelby
I'm hit and miss on tuna some days but that salsa sounds freaking amazing!
Daniela Modesto
Thanks so much, Shelby! It's pretty damn delicious!
linda spiker
Lovely as always and your photos are so dreamy! I am still jealous you get peaches before me lol!
Daniela Modesto
Hahah Linda - I still can't believe it. California has EVERYTHING!
Joyce Froetschel
Thank you so much for the beautiful artistic presentation. This post is a great compliment to our mission. Thank you very much!! Joe and Joyce
St. Jude Tuna
Daniela Modesto
Thank you so much Joyce! It was a pleasure creating a recipe with this amazing tuna! Truly one of a kind!
Jessica Levinson
What a lovely dinner! The blackberry peach salsa is a wonderful idea to serve the tuna cakes with.
Daniela Modesto
Thanks so much, Jessica! I do love it!
S F O
Pairing this kind of fruit salsa with tuna is innovative - but would require a good tuna like St Jude - my favorite. I can imagine variations on the salsa, too.
Daniela Modesto
You are absolutely right about that! It takes a good tuna to make the dish come to life! 🙂