Tuna cauliflower cake made with tinned tuna and packet cauliflower rice as a lower carbohydrate version of tuna cakes which are normally made with potato mash.
Dedicated to Blogger, Mabel Kwong, who put me onto YouTuber, Janice Fung recently and her latest video is about tinned tuna.
Thanks to blogging and YouTube.
Yes, that’s nori in there
I wasn’t sure if this would work because I don’t know that cauliflower rice would bind as well as potato mash would.
It turns out you can substitute out the potato mash with cauliflower rice and make a tuna cauliflower cake. I doubted it would be as good as traditional tuna cakes, but hey, life is a compromise.
I went to see my GP this week. He recommended a low carb life last year and since then I’ve dropped from 86 kilograms to around 77 kilograms. One of the nice things about life is that I can admire food cooked by others, especially cooked by friends whether the food be carb-laden or not. It’s nice to live vicariously through others 😃
Yummy Lummy is not sponsored by anyone.
Recipe
It’s important to read the recipe before cooking because the timing of processes needs to be understood.
- 1 Packet Riced cauliflower
- 2 Tablespoons Dijon mustard
- 1 Tinn Tuna
- 1 Cup Parsley (chopped)
- 1 Egg (beaten)
- 2 Tablespoons Whole black Peppercorns (ground)
- 1 Teaspoon Iodised salt crystals (ground)
- 2 Teaspoons Dried chilli flakes (ground)
- 1 Sheet Nori (sliced and chopped)
- 1 Packet Fried shallots (crumbed)
- 1 Small Eggplant (peeled and diced)
- 1 Small Zucchini (peeled and diced)
- 1 Cup Baby green peas (frozen)
- 1 Tablespoon Jam
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Cook the cauliflower rice and cool so it’s sticky.
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Put the fried shallots into a food processor and pulse until about the consistency of breadcrumbs.
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In a bowl flake the tuna and mix in the dijon mustard, finely chopped nori and parsley.
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Season with chilli, salt and pepper which has been ground in a mortar with a pestle.
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Add in the cauliflower and crumbed fried shallots and mix and then crack in an egg and mix through.
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In a frying pan add some oil and then balls of the mixture and shape on the pan.
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Cook until brown.
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Peel the skin from the eggplant and zucchini and dice the vegetables.
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In a hot frying pan sauté the vegetables with some Queensland nut oil and butter.
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Add in some baby green peas and cherry tomatoes and jam.
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Season with iodised salt and garlic powder.
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Put the cakes on a plate and the vegetables next to it.
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Shoot a photograph.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Disclaimer I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate the energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs. I’ve been told the gallery doesn’t always work on older versions of Windows Internet Explorer. I suggest Google Chrome or using a Mac.
Coles cauliflower rice. 
Coles cauliflower rice. 
Fried shallots. 
Fried shallots. 
Crumbed fried shallots. 
Iodised salt, whole black peppercorns, and dried red chilli flakes. 
Nori 
Nori sheets cut in strips. 
Eggplant, zucchini, baby green peas, and jam. 
Tinned tuna. 
Tinned tuna. 
Tinned tuna and cooked cauliflower rice. 
Tinned tuna and cooked cauliflower rice with parsley and nori. 
Cooking tuna cauliflower cakes in peanut oil. 
Tuna cauliflower cakes with jam sweetened eggplant, zucchini, and peas. 
Tuna cauliflower cakes with jam sweetened eggplant, zucchini, and peas. 
Tuna cauliflower cakes with jam sweetened eggplant, zucchini, and peas. 
Tuna cauliflower cakes with jam sweetened eggplant, zucchini, and peas. 
Tuna cauliflower cakes with jam sweetened eggplant, zucchini, and peas.
Questions and answers
What’s better, using potato mash or cauliflower rice?
I remember as a kid Mum would make salmon rissoles with potato mash and they were better than cauliflower rice. That said, these weren’t too bad.
Nori in tuna cakes. Really?
Why not? I mean it’s a different taste and nori goes with fish and tuna is fish right?
You really like pepper and chilli?
Yep, adding the pepper and chilli ground in a mortar with a pestle really added a kick to the tuna cauliflower cake. It was well worth it.
Final thoughts
- Have you ever substituted out potato mash with cauliflower rice?
- Do you like tinned tuna?
- Do you make tuna cakes or salmon rissoles?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
third time lucky!? no comment appearing …. darn. i love fish cakes!!
darn. my comment vanished – again. just saying i love tinned tuna and nori and cauli rice. must try these!
cheers
sherry
yum! i love all these things – tinned tuna and cauli rice and nori. i like to make salmon cakes with a bit of potato mash but i must try cauli rice.
cheers
sherry
Thanks, Sherry. Unfortunately, your comment got caught in the spam filter. The cauliflower rice is okay, not as good as fair dinkum potato, but as an alternative with a lower carb load, it worked well.
I had to laugh about your line that life is about compromise. Sure is! 😀
I’ve never used cauliflower rice before–but it looks like something I’d love to try!
It seemed to work well with this.
Ooh, I’ve just changed our weekly shopping list to include tinned tuna and cauliflower as a result of this post… I have made cauliflower mash before and love it. I’m okay with tinned tuna but I haven’t made rissoles for a long time because I’d never thought of substituting the mashed potato with cauliflower.
Excellent, Emma. I hope you enjoy them 😃😃😃
Thanks for the shout out Gaz. This tuna cauliflower cake looks good, a very colourful dish and hope you enjoyed. I am quite picky with tinned tuna. Some of it is too salty or too chunky for my liking. But I have found some that I liked. Apart from tinned tuna, I like tinned sardines and mackeral in olive oil.
Thanks, Mabel. I’ve not bought a lot of tinned tuna. I normally buy tinned salmon and sardines. I also like tinned smoked oysters. I usually buy tinned fish in olive oil rather than brine.
A friend likes tinned mackerel which also tastes nice.
Tinned salmon is hit and miss for me. Some tinned salmon I’ve had doesn’t taste like tinned salmon 😂 I also tried tinned crab and find it relatively cheap for a moderate amount.
Fish in olive oil is great. Much better than brine 😂
If I can find it at a good price I prefer to buy red salmon. I don’t mind tinned crab and prawns for things like omelettes.
Tinned seafood is so convenient. Enjoy your tinned foods Gaz 😂