Step 1

Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)

Step 2

In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.

Step 3

Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)

Step 4

Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.

Step 5

Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.

Step 6

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Step 7

Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.

Step 8

Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth.