These paleo tuna cakes are a tasty and easy lunch you can cook with just a few ingredients.
One thing that I like to do is make these ahead of time so that I have them ready to go for whenever I need something to eat. Just make sure you keep them stored in the fridge, so they don’t go bad.
There are a ton of delicious paleo friendly condiments that go well with these. My personal favorite is something like the zesty tartar sauce however just plain mayonnaise also goes well with them.
As I mention in the cooking tips below when you go to fry these, make sure you don’t fiddle with them too much otherwise you might end up with some issues. Flipping them constantly or moving them around may cause the patty to full apart.
These paleo tuna cakes are amazing by themselves, but they’re even better with something like some tasty paleo friendly sweet potato fries. If the fries are too much for your liking, then something like a salad also goes well with these.
If you want to see how to make and cook these amazing tuna cakes, then be sure to check out the video below. It goes through all the steps to making these and getting them to the plate.
Paleo Tuna Cakes Recipe
- 210g (7 ½ oz.) can tuna, drained
- 300g (10 ½ oz.) Sweet potato, peeled and cut into 3cm squares
- 1 egg
- Zest of 1 lemon
- 1/2 cup almond flour
- ½ tsp. dill
- ¼ tsp. sea salt
- ¼ tsp. black pepper
- 1 Tbsp. coconut oil or another paleo-friendly oil for cooking
- In a pot, add the sweet potato and cover it completely with cold water.
- Place onto a stove set to high heat and bring to a boil. Cook until the sweet potato is tender. (Roughly 8 minutes)
- Once cooked, drain the sweet potato and allow to cool slightly.
- In a bowl, add the sweet potato and mash it until smooth.
- Next, add the tuna, egg, lemon zest, almond flour, dill and the salt & pepper. Mix until all the ingredients are well combined.
- Shape into patties, and I find that a 1/3 cup measurement will make nicely sized patties. Try to keep them roughly 2-3 cm (0.7-1.1 in) thick, so they hold together.
- In a pan over medium heat, add the coconut oil.
- Once the oil is heated, add the tuna cakes.
- Cook on each side for 2-3 minutes or until golden brown.
- Once cooked, serve & enjoy.
- If you’re worried about the patties falling apart, then you can put them in the fridge for about 30 minutes. This process should help hold them together, but I find that you don’t need to do this step.
- The patty mix is already cooked, so you don’t need to stress too much when it comes to frying them. The goal is simply to crisp up the outside edges and heat inside of the patties.
- If you decide to freeze these, then it’s best to cook them from frozen in a fry-pan slowly. You may find if you defrost them in the microwave, they will fall apart.
If you’re curious about how much of an impact these delicious gluten-free tuna cakes will have on your diet, then you can find all the information you need below.
As always keep in mind the values are an estimate and may vary depending on the quantity and quality of the ingredients used. Any extras will also add to the values mentioned below.
If you love these tuna patties, then you will probably also like the incredibly delicious salmon cakes. These patties are very much like this recipe but instead use pink salmon. If you prefer the taste of salmon, then you should certainly check these out.
I hope you enjoy these paleo tuna cakes as much as I did. If you have a variation or any tips that you would love to share, then please don’t hesitate to leave a comment below.