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 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.
These tuna fish cakes 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.
How To Make Tuna Cakes:
Here’s what you need to make delicious Tuna Patties:
- Canned Tuna
- Sweet Potato
- Red Bell Pepper
- Fresh Chives
- Salt and Pepper
- PREP: Peel the sweet potatoes, cut into small cubes and toss into a small pot. Cover with water and add about 1 tsp of salt. Boil until fork tender (Approximately 10 minutes).
- While waiting for the potatoes, sauté the onion and red bell pepper until soft. (Photo 1)
- 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)
- 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)
- Use 1/4 cup per tuna cake and form into patties. (Photo 5)
- 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. This is one way to help the tuna patties stay together. (Photo 6 & 7)
- Serve immediately! (Photo 8). They go great with our simple Cucumber Onion Salad, or some fresh sliced avocado.
How Do You Keep Fish Cakes From Falling Apart?
The best way to help keep the fishcakes from falling apart is to prepare them ahead of time and keep them refrigerated until needed. They can be kept in the refrigerator for up to 2 days.
You want them to be nice and COLD when you place them in the pan. This will definitely help them keep their shape and not fall apart.
Do fishcakes freeze well?
This recipe is great for making in bulk and freezing.
When formed into patties, thoroughly wrap the tuna cakes in plastic wrap and keep in an airtight container if possible.
They can last approximately 3 months in the freezer.
When you’re ready to cook them, remove from the freezer and cook as normal. Although, they will need extra time on each side and ensure that the center of each of the tuna patties are hot throughout before eating.
Tuna cakes should have an internal temperature of 145F/63C.
Can You Reheat Cooked Tuna Patties?
Yes, to reheat already cook Tuna Patties, I would recommend you place them in a skillet with a little bit of oil over a medium high heat for approximately 10 minutes.
Turn the patties occasionally to avoid them browning any more. This will ensure that they keep stay “crispy”.
You can also reheat them in the microwave, taking care to ensure the center is the cake is hot before eating. Reheating tuna cakes in the microwave will yield a softer cake.
Looking For More Easy Canned Tuna Recipes:
For more easy tuna recipes, take a look at these yummy options from our archives as well as our personal favorites from other great bloggers:
- Avocado Tuna Melt
- Tuna Tomato Zoodle Bake
- Mediterranean Tuna Salad by BitesOfWellness.com
- Tuna Egg Salad Recipe by WholesomeYum.com
Did You Make This Tuna Cakes Recipe?
If you cooked this recipe, please leave a comment and a rating. We love hearing your feedback and it helps us improve our recipes!
- 3 cans Tuna
- 2 Sweet Potato (Approximately 2 Cups Chopped)
- 1 Red Pepper (Finely Diced)
- 1 Yellow Onion (Finely Diced)
- 1 Garlic Clove (Minced)
- 1/4 cup Chopped Fresh Chives
- 1/2 Lime (Juice)
- 1 Egg
- 1/2 tbsp Salt (I used course salt, so use less if you’re using fine table salt)
- 1/2 tsp Ground Black Pepper
- 1 tsp Paprika
- 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 1/4 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 sear on each side. Let them sit for at least 3 minutes per side.
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.
This Tuna Cakes recipe was first published on October 17, 2018 and was updated on January 28, 2020 to include detailed step-by-step photos and faqs.