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    Home » Gluten-Free » Tuna Cakes

    Published: Jan 28, 2020 · Modified: Jan 18, 2022 by Roché Woodworth · This post may contain affiliate links · This blog generates income via ads

    Tuna Cakes

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    Stop searching - This is the best and yummiest Tuna Cakes recipe you’ll ever find.  Only 8 ingredients and 30 minutes needed. Gluten-Free. Paleo. Whole 30. Makes 12 tuna patties.
    Jump to Recipe Print Recipe
    Easy Paleo Can Tuna Fish Cakes
    side shock of stacked tuna cakes topped with avocado and sriracha sauce on a bed on lettuce

    Stop searching – This is the best and last Tuna Cakes recipe you’ll ever need. Only 8 ingredients and 30 minutes needed. Gluten-Free. Paleo. Whole 30. Makes 12 healthy tuna patties.

    Ever wonder what you can do with a can of tuna? Well, look no further.

    These healthy tuna fish cakes are so easy and delicious, that you’ll want to cook them again and again. It’s a perfect easy paleo and whole 30 lunch recipe.

    It’s my favorite way to spruce up a plain can of tuna and transform a cheap, simple ingredient into a truly delicious, gourmet meal.

    Our easy tuna patties are healthy because they contain no flour or breadcrumbs. The tuna cakes are bound with egg and sweet potato, which not only adds a delicious depth of flavor, but ensures that it is Paleo and Whole 30 compliant, as well as being gluten-free.

    Jump to:
    • 🥘 ingredients
    • 🔪 instructions
    • 💭 faq
    • 📋 recipe
    • 📖 similar recipes

    🥘 ingredients

    You will need:

    • canned tuna
    • olive oil
    • sweet potato
    • red bell pepper
    • onion
    • garlic
    • fresh chives
    • lemon juice
    • egg
    • paprika
    • salt and pepper
    • fresh parsley for ganish (optional)

    🔪 instructions

    step by step instructions for making healthy paleo tuna fish cakes
    1. Peel the sweet potatoes, cut into small cubes and toss into a small pot. Cover with water and add about 1 teaspoon of salt. Boil until fork tender (Approximately 10 minutes).
    2. While waiting for the potatoes, sauté the onion and red bell pepper until soft. (Photo 1)
    3. When the potatoes are cooked, drain the water and add it together will ALL the rest of the ingredients into a large mixing bowl. (Photo 2 & 3)
    4. Mix until well combined. I like to smash the mixture with a spoon until the potato is roughly mashed, but still a little chunky. (Photo 4)
    5. Use ¼ cup per tuna cake and form into patties. (Photo 5)
    6. Add oil to a large skillet over a medium heat. Carefully add the fishcakes and let them cook for approximately 3 minutes per side. You want them to get a very good sear, a nice golden brown color. This is one way to help the tuna patties stay together. (Photo 6 & 7)
    7. Serve immediately! (Photo 8) with a drizzle of Sriracha sauce, or a dollop of mayonnaise. 
    8. They also go great with our simple Cucumber Onion Salad or some sliced avocado.

    💭 faq

    how do you keep fish cakes from falling apart?

    The best way to keep them from falling apart is to prepare them ahead of time and keep them refrigerated until needed. You want them to be COLD when you place them in the pan. This will help them to keep their shape.

    do fish cakes freeze well?

    Yes. When formed into patties, thoroughly wrap the tuna cakes in plastic wrap and keep in an airtight container if possible. This can last approximately 3 months in the freezer.

    can you reheat cooked tuna patties?

    Yes. To reheat them, place them in a skillet with a little bit of oil over a medium high heat for approximately 10 minutes, turning them often to ensure they stay “crispy” on the outside. Reheating tuna cakes in the microwave will yield a softer cake.

    📋 recipe

    Easy Paleo Can Tuna Fish Cakes

    Tuna Cakes

    Stop searching – This is the best and yummiest Tuna Cakes recipe you’ll ever find.  Only 8 ingredients and 30 minutes needed. Gluten-Free. Paleo. Whole 30. Makes 12 tuna patties.
    4.72 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 343kcal
    Author: Roche Woodworth

    Ingredients

    • 3 cans Tuna
    • Olive Oil (to taste)
    • 2 Sweet Potato (Approximately 2 Cups Chopped)
    • 1 Red Pepper (Finely Diced)
    • 1 Yellow Onion (Finely Diced)
    • 1 Garlic Clove (Minced)
    • ¼ cup Chopped Fresh Chives
    • ⅛ cup Lemon Juice
    • 1 Egg
    • ½ tablespoon Salt (I used course salt, so use less if you’re using fine table salt)
    • ½ teaspoon Ground Black Pepper
    • 1 teaspoon Paprika
    • Fresh Parsley (to taste, for garnish, optional)

    Instructions

    • Dice the sweet potato into smallish cubes and boil for 10 minutes in salted water. They should be fork tender.
    • While the sweet potato boils, sauté the diced red pepper and onion in a little bit of oil until the onion is soft.
    • Now mix everything together in a mixing bowl until well combined. I use a wooden spoon to smash the potato as I mix, leaving slightly chunky.
    • Form the mixture into fish cakes. I used ¼ cup per cake and this yielded 12 cakes.
    • Heat up oil in skillet over a medium high heat. Once the pan is hot – carefully place the fish cakes in the pan and allow them to get a good golden brown sear on each side. Let them sit for at least 3 minutes per side.
    • Once cooked, serve immediately with a drizzle of Sriracha sauce or a dollop of mayonnaise.
    Here’s How To Become A Better Home CookLearn to "SALT TO TASTE" and more. Read NOW!

    Tips and Tricks:

    1. I used 6oz water packed tuna cans. I drained the water. Although, it is not an exact science. Slightly smaller, or oil packed cans will work fine.
    2. When draining the tuna, be sure to drain the tuna cans WELL, or the mixture might be too runny.
    3. Mash the potato with the spoon while combining the ingredients. This help bind the ingredients together in order to form the cakes.
    4. To help keep the Tuna Cakes from falling apart, prepare the patties well ahead and refrigerate until ready to cook. When the cakes are cold throughout before cooking, they tend to keep their shape better.

    Nutrition

    Calories: 343kcal | Carbohydrates: 18.4g | Protein: 38.9g | Fat: 12.2g | Saturated Fat: 2.6g | Cholesterol: 82mg | Sodium: 977mg | Potassium: 863mg | Fiber: 3.5g | Sugar: 6.7g | Calcium: 20mg | Iron: 3.6mg
    Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

    📖 similar recipes

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    • 9 Keto Fish Recipes

    👩🏻‍🍳 did you make this? 👨🏽‍🍳

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    Comments

    1. ChrissiMae says

      May 7, 2021 at 9:16 am

      5 stars
      These were absolutely delicious! I drizzled them with spicy mayo and served with a side of Asian-inspired sweet potato noodles. Has anyone made them without the egg though? My daughter’s allergic and I’m thinking I may try my vegan mayo as a binder. I tried an egg replacement previously and didn’t bind at all.

      Reply
    2. Stephanie West says

      February 18, 2021 at 6:02 am

      What other herbs could you use instead of dill?

      Reply
    3. Debbie U says

      November 8, 2020 at 9:31 pm

      5 stars
      These were quick easy and turned out delicious! I used a Néw Jersey sweet potato and only one but still turned out fabulous! My second batch I cooked longer for a darker crust and it was definitely worth it

      Reply
    4. Fera says

      October 8, 2020 at 11:19 pm

      Can this be fried in the air fryer?

      Reply
    5. Kevin says

      July 14, 2020 at 4:32 pm

      5 stars
      I’m an awful cook but these came out great, they’re so easy and addicting. No issues with them falling apart. Thank you!

      Reply
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