Nauruan-Inspired Coconut Tuna Cakes with Lime Cabbage

Make it

Instructions

1. 01

   Prepare the vegetables and equipment

   Set a large cutting board, chef’s knife, box grater, colander, large bowl, small bowl, fork, 30 cm nonstick skillet, lid, and fish spatula on the counter. Rinse 450 g white cabbage, drain it well, and pat it dry; slice it into very fine shreds. Rinse 3 scallions, dry them thoroughly, and thinly slice them. Peel 500 g potatoes, cut them into 3 cm chunks, and place them in the colander. Measure the dry seasonings before cooking. | Why: Organizing the tools and drying the vegetables prevents watery cakes and keeps the cooking sequence efficient.

2. 02

   Cook and dry the potato

   Put the prepared potato chunks into a saucepan and cover them with 1.5 l water. Bring the water to a boil over high heat, then reduce to medium and cook for 12–15 minutes, until a knife slides through the centers without resistance. Drain thoroughly, return the potato to the warm saucepan, and shake it over low heat for 1 minute to evaporate surface moisture. Mash until mostly smooth, then cool for 5 minutes. | Why: Dry, tender potato gives the cakes structure without making them heavy or wet.

3. 03

   Make the coconut tuna mixture

   Drain 340 g canned tuna, pressing out excess liquid, and flake it into the cooled mash. Add 80 g unsweetened desiccated coconut, 1 large egg, 2 tbsp lime juice, 1 tsp ground turmeric, 1 tsp ground coriander, 0.5 tsp crushed black pepper, and 0.75 tsp fine sea salt. Add the sliced scallions. Mix with a fork just until evenly combined; the mixture should hold together when pressed. Divide it into 8 equal portions and shape each into a 2 cm-thick patty. Chill the patties on a plate for 10 minutes. | Why: Coconut absorbs moisture while the egg and chilling time help the patties set firmly enough to turn cleanly.

4. 04

   Dress the cabbage

   Put the shredded cabbage in a bowl. Add 1 tbsp lime juice, 1 tbsp coconut oil, and 0.25 tsp fine sea salt, then toss thoroughly with clean hands or salad tongs. Let it stand at room temperature for 10 minutes, tossing once halfway through, until slightly softened but still crisp. | Why: Brief salting and acid exposure tenderize the cabbage while preserving its fresh crunch.

5. 05

   Pan-steam and brown the cakes

   Heat the skillet over medium heat for 2 minutes. Add 2 tbsp coconut oil and swirl to coat. Place the chilled patties in a single layer, leaving at least 2 cm between them; work in two batches if needed. Cook uncovered for 4–5 minutes, until the bottoms are deep golden and release easily. Turn with the fish spatula, cover, and cook for 3–4 minutes more, until the second side is golden and the centers reach 74°C on an instant-read thermometer. Remove the lid and cook 30 seconds to re-crisp the surface. Transfer the cakes to a plate and rest for 3 minutes. | Why: Initial frying creates a crisp crust, while brief covered cooking heats the center gently and safely.

6. 06

   Garnish and serve

   Arrange the rested cakes with the dressed cabbage on four plates. Garnish with 1 lime, cut into 8 wedges, and serve immediately while the crust is crisp and the centers are tender. | Why: Fresh citrus brightens the toasted coconut and warm spices at the table without requiring a heavy sauce.