Fresh blades of green popping up through the decaying remnant of last year’s grass. The rocky soil peppered with sticks hurt my feet. It didn’t matter. Being barefoot outside is what I’ve been dreaming of for months. I felt acutely aware of every step, every stick, every soft blade as I made my way to the hammock. Concious of how unusual 84 degrees was in April, I wanted to take it all in. There was an appreciation and connection to the moment that I don’t often experience with such intensity.
Everything felt just a little bit simpler dangling suspended above the ground, face to the sun. A lawnmower hummed in the distance, mingled with lively sound of chirping birds. The rustling of budding branches swaying in the wind felt cleansing, restorative even.
The wonderful thing about living in a place with seasons is getting to experience them to the fullest until ultimately wishing for the next one. Admittedly, I’m not a winter person. I don’t much care for snow and limited daylight while being stuck inside feels emotionally crippling. But – but, it’s transient, no matter how long it may seem in the moment. And the anticipation of steady warm weather had me thinking about spring and summer food.
When I think of spring and summer food, inevitably fresh fruit comes to mind. Local peaches, blackberries etc. Those would make ideal companion for tuna cakes, which I had been itching to make.
Now 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, 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!
prep time: 10 minutes
cooking time: 8 minutes
makes: 6 tuna cakes
For tuna cakes
2 tbsp almond flour
2 beaten eggs
1 tbsp fresh dill
1 tsp lemon juice
zest of 1 lemon
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil for frying
For blackberry peach salsa
1 peeled organic peach (look for somewhat firm) chopped
6 oz blackberries (one container) cut into 2 or 4 pieces
1 tbsp very finely chopped red onion
1 tsp lemon juice
1 organic red bell pepper chopped
1 tbsp cilantro, finely chopped
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
large cast iron frying pan
large mixing bowl
medium mixning bowl
In medium bowl, add lemon juice, 2 tbsp extra virgin olive oil, salt and pepper 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 around. They will discolor the peaches a bit but don’t stress, it’s supposed to happen. Once all the ingredients are mixed well, cover the bowl and set aside.
Combine all ingredients under tuna cakes in large bowl and form into 6 patties. Preheat frying pan over medium high heat. Add olive oil to pan and slowly add tuna cakes in one layer.
Cook tuna cakes for 3-4 minutes per side until golden.
Once tuna cakes are done, you can let them rest of a paper towel lined plate for a minute then serve with blackberry peach salsa.
This post is sponsored by St. Jude Tuna.