Easy Tuna Cakes (Paleo + Whole30)
These Easy Tuna Cakes are one of those back pocket recipes to make when there’s “nothing to cook for dinner”! Paleo & Whole30 friendly, too!
Servings Prep Time
6patties 5minutes
Cook Time
10minutes
Servings Prep Time
6patties 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Heat a large cast iron skillet over medium heat. Drizzle with enough olive oil to coat the pan when you rotate it (try starting with 1 tablespoon).
  2. Meanwhile, combine tuna, almond flour, eggs, parsley, dill, garlic powder, salt, pepper and lemon zest in a large bowl. Mix until well combined.
  3. Once the skillet is hot, pack the tuna mixture into a 1/4 cup measuring cup. Drop tuna cake into the skillet (tapping the back of the cup if necessary) and immediately press down on the tuna cake with the back of a spatula to make it about 1/2″ thick.
  4. Cook for about 4 minutes per side, or until it’s browned to your liking.
Recipe Notes
  • Substitute breadcrumbs for almond flour if desired (not Whole30)
  • If you’re not a fan of dill, simply substitute in other seasonings!