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.
You will need:
- canned tuna
- olive oil
- sweet potato
- red bell pepper
- fresh chives
- lemon juice
- salt and pepper
- fresh parsley for ganish (optional)
- 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).
- 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 ¼ 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, a nice golden brown color. This is one way to help the tuna patties stay together. (Photo 6 & 7)
- Serve immediately! (Photo 8) with a drizzle of Sriracha sauce, or a dollop of mayonnaise.
- They also go great with our simple Cucumber Onion Salad or some sliced avocado.
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.
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.
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.
- 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)
- 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.