Frou-Frou Family Meals: Skipjack Tuna Cakes & Garlic Brown Butter Trio
- Hannah Cameron
- Feb 27, 2021
- 4 min read
Hello Everyone,
I hope you all are doing well and enjoying life in all its fullness! After a long day of preparing and cooking to bring you this meal, I'm ready to share it.
I get such a joy being in the kitchen whipping up family meals full of whole foods, spices, and cultured products e.g. butter, kefir. When my ring light (thanks mama!) stands ever-so tall on the kitchen countertop shining its light on a dish, bringing out the goodness of what God created and a few tears, I can't help but say, 'Thank you Jesus'. We all have gifts and talents waiting to be used, some being more evident than others, but we all have something to bring to the table. When you find what comes natural to you, what doesn't require you to hurt your brain trying to come up with ideas, then stick with it and work at it (if the gift and talent doesn't go or is used against the word of God). I am so blessed to be able to share my gift with you all, in the simple daily grime of meal prepping and creating.
Today on the menu is a Skipjack Tuna Cake with hints of massaged kale, ripe red peppers, and full of homemade garlic, herb mayo.
The cakes are paired with a browned butter garlic trio containing corn, arugula, and spinach, with a nice pouring of white wine, and seasoning of herbs.
Let's head to the kitchen.
Yes, you'll need the apron hanging inside the closet; you know it's the only way to not mess up your clothing! No worries, I'll wait for you...
RECIPE FOR SKIPJACK TUNA CAKES
. 3-4 cans of Skipjack tuna (The cans I had contained salt, but usually I reach for the ones containing water)
. 1/2 cup of garlic & herb homemade mayo (I used Farmhouse on Boone's Homemade Mayo Recipe and added my own flair, which substituted the avocado oil for grapeseed, added a good amount of salt-free garlic + herb seasoning).
. 1 egg
. Einkorn flour, to help absorb extra liquid + help bind
. Old Bay seasoning
. 2 stalks of green onion, medium-sized slices
. 1/4 cup red onion, diced small
. Approximately 4-5 small mini ripe red peppers, sliced thin
. 3-4 dinosaur kale leaves, choose smaller leaves, destem, and thinly slice into small strips
. Pat of Sweet Cream butter
. Grapeseed oil
. Black pepper, depending on preference and spice liking
RECIPE FOR GARLIC BROWN BUTTER TRIO
. 5 garlic cloves, smashed and sliced into medium-sized strips
. 4-5 tablespoons farm-fresh salted sweet cream butter, amount used truly depends on preference (we love a good quality butter in this house!)
. Fresh white and yellow kerneled corn on the cob (peel off husk, remove silk, and rinse)
. Arugula (rinse quickly, pat dry, and leave as is)
. Baby spinach (rinse quickly, pat dry, and leave as is)
. White cooking wine, good-quality only
. Salt-free garlic and herb seasoning
INSTRUCTIONS FOR SKIPJACK TUNA CAKES
Drain your cans of tuna leaving just a little bit left.
Place tuna in a medium-sized mixing bowl.
Add your homemade mayo,
egg, Old Bay seasoning, green onion, and black pepper. Mix well, making sure the egg is nicely incorporated. In a preheated large frying pan (you'll be using this frying pan to fry the tuna cakes) on low/medium heat, pour a small amount of grapeseed oil. Once oil is hot, add onion and peppers. When the prep work is complete for the kale, massage it with your fingers by pinching and rubbing it. Add the now ready kale to the frying pan, mixing everything together. Add in the pat of sweet cream butter and cook the vegetables until somewhat soft.
Take off the heat and let them cool down, so when adding the tuna cake mixture, you won't have small treasures of scrambled egg.
Once cooled, add to mixture.
Sprinkle flour on top.
Mix until you still have a wet mixture, but it has somewhat of a form where you can mold the cakes.
Portion into your desired-sized balls and let flavors meld together for a few minutes.
Clean your frying pan of any potential burning risks e.g. small pieces of pepper or onion, so you have a clean slate.
Heat your frying pan on low/medium heat, add enough grapeseed oil where it can fry the cakes, but not so much as to cover them. Let them cook slowly, but steadily. The heat temperature they are cooked on shouldn't be so low where they get mushy
and not develop a nice browning, but not too high where they get burned too quickly on the outside where the inside doesn't cook- right in the middle is perfect.
When one side is a dark golden color, flip and let it happen to the other side. I flipped several times throughout the process to ensure no burning ensued. A tip I have for you all is to use a fork to gently stab the cakes to allow the heat to go through for an evenly cooked cake (this tip came from my momma).
Once both sides are done, place on a paper-towel lined plate, so any extra oil can be absorbed.
The tuna I used for this recipe is below:
INSTRUCTIONS FOR GARLIC BROWN BUTTER TRIO
Place corn on a cobs in a medium-sized pot, depending on the sizing of your cobs. Fill pot with purified water until corn is covered. Let boil until kernels are fork tender. Once done, drain water, slice kernals off the cobs of the corn and set aside.
In the same pot (but cleaned out and also, preheated on low/medium heat), add your butter. Once melted, add your garlic. When butter has browned, add your arugula and spinach. Stir around and add your seasoning. Once vegetables are almost finished cooking, add your fresh corn. Mix. Pour in a nice amount of white wine. Let cook for around 30 seconds, so flavors can meld together. We're fini!
I hope you all enjoy this recipe and the time you got to spend with me! I love sharing the meals the Lord allows me to make for my family and I pray they encourage you to get creative in the kitchen!
God bless
Hannah
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