{Dining in: Tuna potato cakes w/ fresh corn salsa and peanut butter oatmeal coconut cookies}

On my walks home from the gym, I usually ponder what to make for dinner…tonight I was inspired by a cod and potato dish I had at L’Epicurie awhile ago.

Clean and peel the skin off 2 russet potatoes and chop into 1/2 inch chunks.

Put into a pot of boiling water till tender and drain.

In a small pan, cook a filet of tuna till cooked through and allow to cool. Mash the potatoes leaving some chunks and shred the tuna into the mixture.

Add capers, mustard, garlic pesto, shallot jam and salt and pepper. Mix together, then add bread crumbs and stir in the egg till the mixture comes together.

Form balls and put onto a baking sheet and flatten slightly. Heat a pan with some olive oil and cook each side on medium heat till golden brown. (I froze half of mine for future dinners).

Next, the fresh corn tomatoe salsa..with juicy plump cherry tomatoes..

Add minced garlic. I use my ginger grater which works wonders.

And a jalapeno for some heat..

Add your corn off the cob and mix together with some apple cider vinegar and salt and pepper. Let it sit in the fridge for 30 minutes while the flavours marinate together.

I served ours with a side of more corn on the cob (I know, corn again?! It’s in season, gotta eat em before they’re gone) and a side salad of mixed greens with sliced strawberries and slivered almonds. This was SOO good, love the fresh flavours! Healthy and easy to make. See recipe below.

Yellow fin tuna potato cakes ala chocolate and ginger (cod works great, and is the more tradtional fish used in this recipe)

Makes 10 medium sized cakes

  • One filet of yellow fin tuna (about size of two deck of cards)
  • 2 russet potatoes
  • 2 T capers
  • 1 T mustard (I used a hickory smoked one)
  • 1 garlic pesto cube (or use a couple cloves of garlic and 2 T of parmesan cheese)
  • 1 T roasted shallot jam (I used Stonewall Kitchen)
  • salt and pepper to taste
  • 3/4 cup of bread crumbs
  • 1 egg

Fresh corn tomato salsa (serves 2-4)

  • kernels cut off one cooked corn on the cob
  • handful of cherry tomatoes or 1 tomatoe, chopped roughly
  • 1 jalapeno, seeds and veins removed, minced
  • 1 T apple cider vinegar
  • salt and pepper

Onto dessert..I told my co-workers I would bring in baked goods once a week so I looked into the fridge and saw a near full jar of peanut butter waiting to be used. Solution: Peanut butter oatmeal cookies with coconut.

Mix your dry ingredients and your wet in another bowl. The smell of the peanut butter sugar mixture is SOoO intoxicating.

This was a perfect excuse to use my new #40 cookie dough scoop I picked up today at The Compleat Cook.

15 minutes in the oven and the house is filled with the lovely scent of freshly baked cookies..

These cookies were awesome, crispy exterior, soft and chewy peanut buttery interior, the oatmeal adds a nice texture and the addition of coconut makes it extra special.

Goes great with a dollop of vanilla fro yo

..to make a cookie ice cream sandwich.. BLISS!

Cookies always look more drool-worthy in a stack wouldn’t you say? I packed half of these up in a tupperware container to bring to work tomorrow to share.

Peanut Butter Oatmeal Coconut Cookies (I added a few ingredients, but this recipe was based on a Bon Appetit recipe from here)

  • 1 cup all purpose flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
  • 1 teaspoons vanilla extract
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup unsweetened shredded coconut (optional)


Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.

For each cookie, roll 1 heaping tablespoonful of dough into 1 1/2 inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. Makes about 24 cookies.

*Feel free to add your own ingredients, like chocolate chips, raisins, cranberries, or toffee chips, etc..


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