Chili Lime Tuna Cakes
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.
Servings Prep Time
8two inch patties 5minutes
Cook Time
4minutes
Servings Prep Time
8two inch patties 5minutes
Cook Time
4minutes
Ingredients
Instructions
  1. Combine all ingredients for tuna cakes in a mixing bowl and whisk with a large fork until all ingredients are well combined.
  2. 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).
  3. Serve with salad, buns, my homemade ranch, or plain! Store in the fridge for up to five days, then store in freezer.