Must add to the menu this week! Healthy, whole30, and paleo friendly wild tuna cakes made with low mercury chili lime tuna. An easy go-to recipe, delicious served alongside a salad, in a bun, or plain. Store in the fridge for up to five days, then store in the freezer.
I could eat tuna patties like they are my hobby! Hands-down one of my favorite and most frequently made recipes in the winter/fall season. I remember, my mom would always make tuna or salmon patties with a variation of shredded cabbage and carrots to make it a complete meal, topped off with some ketchup! I don’t know where else you could find four kids in the same house who all had a thing for tuna patties!
Today were kicking it up a notch with the use of Safe Catch’s seriously bomb wild caught chili lime tuna!! You won’t find another brand of tuna that outshines this one! I’m completely obsessed to the point where I eat it straight out of the can sitting on the curb in the mall parking lot for midday fuel on shopping trips- straight out of the can no forks, just fingers!… and it never disappoints.
chili lime tuna… good enough to eat with your fingers!
Okay, so maybe you don’t want to eat tunafish out of the can with your fingers in a parking lot, but I’ll bet you’ll want to add these tuna patties into your menu this week!
I have to take a second just to reveal a few things I love about this tuna (it wold be cruel to keep this secret from you!) This low mercury tuna leaves me feeling amped and refueled!! Versus any other kind of tuna I have ever tried, which leaves me with a foggy brain and headache, due to the mercury. Plus, the awesome flavor of herbs and avocado oil take it over the top, I’m talking addictive status here. I don’t mean to gush, but you need to try this stuff.
These tuna cakes are the perfect addition to any breakfast (yes, breakfast 😉 ), lunch, or dinner menu! It will blow your mind how simple, yet flavor packed this five ingredients recipe is! They’re gluten-free, paleo, whole30 friendly, and delicious served alongside a salad or in this recipe for paleo buns.
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Chili Lime Tuna Cakes
Ingredients
- 2 5oz cans chili lime tuna Safe Catch brand
- 2 large eggs
- 6 tablespoons almond flour
- 1/4 cup minced onion
- 2 small cloves garlic minced
Instructions
- Combine all ingredients for tuna cakes in a mixing bowl and whisk with a large fork until all ingredients are well combined.
- Heat a skillet over medium heat on the stove. Once the pan is hot, grease generously with avocado oil. Separate the tuna mix into 8 equal round balls. Set the tuna balls on skillet and press down to form 3/4" tall cakes (about 2" in diameter) . Cook over medium heat for 1-2 minutes on each side (until golden).
- Serve with salad, buns, my homemade ranch, or plain! Store in the fridge for up to five days, then store in freezer.