It’s widely known that athletes eat tuna. It’s convenient and it’s one of the best protein bang-for-your-buck foods out there. I’ve been known to eat it straight out of the can after a hard workout when no one is looking. As I was doing just that yesterday, Bec caught me and said you really should find a better way to eat that. So we brainstormed a bit and came up with this recipe. Hope you like it.
Sesame Crusted Tuna Cakes
2 cans tuna [we highly recommend Safe Catch Tuna which has low mercury, is sustainably caught and has 35 grams of protein per can]
1 teaspoon freshly grated ginger
2 teaspoons Bragg’s amino acids (or soy sauce)
2 teaspoons Athlete Food's Caribbean green seasoning
1 large sweet potato, steamed and mashed (how to: peel and cut potato into large chunks and steam in the microwave 5-7 minutes)
1/2 cup cooked quinoa
1/2 cup sesame seeds or shredded coconut (we do half the batch with sesame, half with coconut)
olive oil for frying
Mix all ingredients in a large bowl.
Form into cakes and roll in sesame seeds (or coconut) so that they are covered on the top, bottom, and sides.
Heat enough oil in a frying pan so that it covers the bottom. When hot, gently place cakes in the frying pan.
Cook 2-3 minutes per side over medium high heat. You may need to adjust the heat if you find the coconut or sesame seeds are browning too fast. The cakes should be golden, not blackened (which WILL happen the second you stop watching them!)
Top with Sriracha Honey sauce (recipe follows).
Sriracha Honey Topping
plain Greek yogurt
Notice there are no amounts listed for the above ingredients. That’s because we’re leaving the sweet and spice level up to you. Use about 3 tablespoons yogurt for the base, and honey and Sriracha to your liking. We actually used Chobani Honey flavored yogurt, which made this sauce even easier to make!