Just look at that golden crust! These spicy tuna pumpkin patties are first baked and then shallow fried in ghee. They make for the perfect snack or meal. You can serve these patties on top of some greens or stuff ’em in a bun to make tasty tuna burgers (try them with my paleo hamburger buns OR paleo naan).
I know, I know. It’s pumpkin season and while it seems like every blogger is sharing recipes for pumpkin desserts… I’m sitting here making you this savory pumpkin recipe. And this, just two days after sharing a recipe for savory paleo pumpkin chili! I hope you still love me!
Do you prefer pumpkin in sweets or in savory dishes? Truthfully… I think I prefer pumpkin in savory recipes. It holds flavor really well, which is great because I looove flavorful food.
This recipe makes over a dozen tuna patties – I like making a large batch and freezing extras. I always shallow fry the patties first, then freeze them. That way, all I have to do is reheat them in a skillet!
Want to try some of my other savory pumpkin recipes?Print
- 1 (15 ounce) can organic pumpkin
- 3 (5 ounce) cans wild caught tuna, drained
- 4 green onions, sliced
- 3 eggs
- 1 serrano pepper, minced
- 1 teaspoon salt, adjust to taste
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Ghee or Grassfed Butter, to shallow fry
- Preheat oven to 350F.
- Mix all of the ingredients together in a bowl.
- Using a large disher, pour the mixture into a muffin pan with parchment muffin liners (you’ll want these!).
- Bake at 350F For 30 minutes.
- Allow the patties to cool on a wire rack. Meanwhile, melt butter or ghee in a cast iron skillet. Fry the patties for a few minutes on each side, until a nice golden crust develops.
If you decide to freeze these, I suggest shallow frying them first. Then freeze them on a sheet pan individually before putting them in a ziplock bag – this way, they don’t stick together.