Green Curry Tuna Cakes

These aren't your mother's salmon patties! Our cakes use chunks of fresh ahi tuna flavored with curry paste – and they're a mere eight grams of fat per serving.

Serves: 2
Hands-on time: 30 minutes
Total time: 2 hours


  • 10 oz boneless wild ahi tuna fillets, cut into 1-inch chunks (SUSTAINABLE CHOICE: US Atlantic troll- or pole-and-line–caught Ahi tuna)
  • 1 egg white
  • 3 tbsp minced scallions, plus additional slices for garnish
  • 1 tbsp green curry paste
  • 2 tsp arrowroot flour
  • 1/2 medium spaghetti squash, seeded
  • 1/2 cup frozen shelled edamame
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 1 carrot, peeled and grated
  • 1 tsp toasted sesame oil
  • Olive oil cooking spray


  1. In a food processor, combine tuna, egg white, 3 tbsp scallions and curry paste and pulse several times, until tuna is ground into small pieces. Add arrowroot and pulse until fully combined. Scrape mixture into a medium bowl, cover and refrigerate until needed (maximum 2 hours).
  2. Prepare squash: Preheat oven to 375°F. In a 9 x 13-inch baking dish, place squash cut side up and add about 1 inch water. Roast for 1 hour, or until squash is fork-tender. Let cool for 20 to 30 minutes, then transfer to a cutting board and use a fork to pull flesh into long strands. Transfer strands to a bowl, cover and refrigerate. (MAKE AHEAD: Squash can be prepared up to 2 days in advance).
  3. Prepare edamame: Bring a small pot of water to a boil. Add edamame, reduce heat to medium-high and cook for 5 minutes. Drain and set aside.
  4. In a large skillet, heat olive oil on medium-low. Add garlic and ginger and cook, stirring often, until fragrant, about 1 minute. Add squash, edamame and carrot and increase heat to medium. Cook, stirring occasionally, until heated through, about 5 minutes. Add sesame oil and toss to combine. Turn off heat and cover to keep warm.
  5. Heat a separate large skillet on high and mist with cooking spray. Working in batches, scoop tuna mixture in heaping 1-tbsp increments and add to skillet. Flatten each slightly with the back of a spatula. Cook, turning once, until lightly browned and cooked to desired doneness, 5 to 6 minutes for medium-rare and 7 to 8 minutes for medium. Divide tuna cakes and squash mixture evenly among serving plates; garnish with additional scallion slices.

Nutrients per serving (6 tuna cakes and 1 1/2 cups squash mixture): Calories: 327, Total Fats: 8 g, Sat. Fat: 2 g , Carbs: 23 g, Fiber: 4 g, Sugars: 7 g, Protein: 42 g, Sodium: 187 mg, Cholesterol: 64 mg

Don’t miss this tuna recipe for tomorrow’s dinner!