These tasty little tuna cakes are healthy and provide good source of protein, omega 3’s, and vegetables with fiber. They are firm and crispy on the outside, yet delectably moist on the inside. You can turn these into your own creation by adding ingredients that you and your family love. Serve them as a side dish, or on top of a spinach salad for lunch.

You may want to create your own flavors instead of using my suggestions. Replace the dill with cilantro and different types of chili powder. You could add Italian or Greek seasonings, and top the cakes of with a drizzle of lime or lemon, along with some sliced tomatoes and goat cheese. Spicy Thai flavors, you say? Then throw some red chili peppers & lime with a little chili pepper oil into the mix.

I made two different types of tuna cakes. My first batch were tropical tuna cakes topped with minced mango, green onion, and strawberry relish that had been drizzled with a half of a small lime, red chili peppers, and fresh grated coconut. They were simply scrumptious!

If you are more of a sea food lover of “basic” flavors, then tuna cakes with dill and green onions are for you! Top the cakes off with a drizzle of lemon, and you are set with a delicious seefarer dinner. Serve with a spinach salad or coleslaw, baked fries or yam fries, or some grilled corn on the cob.

My husband likes to wrap these up in a whole grain tortilla, squeeze some lime juice over the cakes, and top with salsa before rolling it up. We eat them for lunch, dinner, snacks at least once a week. My favorite tuna to use is canned Costco “Kirkland” brand, as I feel that it tastes the best. I’ve tried creating this tuna cake with all different types of canned tuna. Kirkland wins, hands down, for flavor and durability.

Again, alter it to your particular liking! Ask your kids to help, and get them to create their own flavor combos. If they don’t like tuna, you could always sub canned or cooked shredded chicken breasts for the tuna. Here is the recipe:

Tuna Cake Ingredients:

(1) 7 ounce can Kirkland canned tuna (or cooked shredded chicken)
2 egg whites scrambled and slightly foamy
3 tablespoons whole grain flour, coconut flour, or rice flour
2 tablespoons fresh dill (or ½ to 1 tablespoon dried dill)
2 green onions, sliced thin, both white and green parts.
1 teaspoon dark California Chili Powder (mild)
Pinch Cayenne pepper
½ teaspoon garlic powder
½ grated carrot, about ¼ cup
¼ cup grated green zucchini
Half small lemon, cut into quarters
1/8 teaspoon Sea Salt
Cracked black pepper
2 tablespoons coconut oil

Tuna Cake Directions:

Drain canned tuna. Place tuna in a medium sized mixing bowl. Break up tuna into small pieces with a fork. Add the remainder of dry ingredients to the mix, leaving out the coconut oil and lemon.

Mix tuna, egg, seasonings, and vegetables until well incorporated. Squeeze ¼ of the lemon over the top, and mix in. Let tuna mix stand for about 8 minutes to absorb the flour and to thicken.

Melt 2 tablespoons coconut oil in a skillet. Re-stir the tuna mix. If too thin and won’t form into patties, add more flour, a teaspoon at a time. Shape tuna mix into small patties, about ¾ the size of your palm, and carefully place in hot pan with coconut oil. Cook 3 to 4 minutes per side, flipping with a spatula when golden brown. Cool on paper towel.

Makes approximately 6 tuna patties
2 tuna patties = 1 serving

*Coconut oil is a very healthy fat for your body. It has a high heat index, which is perfect for sautéing. When consumed into the body, coconut oil makes your skin, hair, and nails stronger. There are a lot of health benefits to utilizing coconut oil as cooking and baking oil.