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  • Writer's pictureOlivia Borer

Tuna Cakes

With the start of Lent last week and the seven cans of tuna sitting in my cupboard from a year ago, I decided it was time that I try a new recipe: tuna cakes!

I've never had tuna cakes before, but I've seen all sorts of paleo and real food versions out there that don't use traditional flours. So, I googled around for a bit, looked at a few recipes, and naturally didn't follow any of them and made up my own (I hate following recipes - I find measuring tedious and unnecessary).

As with all of my recipes, adjust as needed to work for you. Like spicy? Add some cumin or cayenne. Like more garlic? Use garlic salt instead of regular sea salt. No coconut oil? Fry them in butter. The possibilities are endless!

P.S. These pair really, really, really well with my homemade mayo recipe!

Tuna Cakes


  • 1 egg

  • 1 4-5oz can of tuna, packed in water and salt (no soy or vegetable broth added)

  • 1-2 Tbsp unsweetened coconut flakes

  • 1-2 Tbsp coconut flour

  • 1/4 tsp sea salt (optional)

  • 1 Tbsp avocado oil (or melted coconut oil)

  • 1-2 Tbsp coconut oil or butter (for frying)


  1. In a medium bowl, lightly beat the egg with a fork.

  2. Add in the tuna, coconut flakes, coconut flour, salt, and coconut flour. Mix until well combined.

  3. Heat the coconut oil in a frying pan.

  4. Form the tuna mixture into 2 large or 4 small patties and cook about 3-5 minutes on each side.

  5. Serve with homemade mayo and roasted veggies.

xoxo Olivia

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