These portable and delicious spicy tuna cakes are sure to win over your family! Inexpensive ingredients like sweet potatoes, canned tuna, and jalapeño peppers are transformed into flavor-packed and nutritious Whole30-friendly savory seafood bites!
A Classic Nom Nom Paleo Recipe!
My Spicy Tuna Cakes recipe is definitely one of the most popular recipes from our first cookbook and app. In fact, I decided to post it here on the blog so more people could make them! I make these portable savory cakes about once a month ’cause I aways have the humble ingredients on hand.
What do they taste like?
You may not normally associate canned fish with sweet potatoes and jalapeño peppers, but trust me on this one: they’re tender and subtly sweet, with a wickedly peppery bite that sneaks up on you. The heat levels can be adjusted to your taste; amp it up by subbing serrano peppers in place of jalapeño, or turn it down by cutting down on the red pepper flakes. Serve these spicy cakes for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party!
How do you keep the tuna cakes from sticking?
One of the most frequent questions I get about this recipe is how to keep the tuna cakes from sticking to the muffin pan. In the directions, I tell you to grease the muffin tin with melted ghee—take this step seriously! Don’t skimp on fat because it’ll make the tuna cakes slide out easier. If the tuna cakes are still stuck, use a small silicone spatula to scrape around and under the cakes to coax them out.
These days, I skip the greasing part and place parchment muffin liners in the pan because it makes clean-up a breeze! (p.s. Many Nomsters have told me that silicone muffin pans are a great non-stick alternative, too!)
What other protein can you use?
These savory cakes are totally adaptable and you can use a myriad of canned or leftover cooked seafood. Some of my favorite varieties include cakes made with cooked crab, canned salmon, and boneless/skinless sardines. It’s a fantastic and inexpensive way to get more healthy seafood in your diet!
Can you make them ahead and freeze them?
These Spicy Tuna Cakes can be stored in the fridge in an air-tight container for up to four days or frozen for up to 3 months. If you have frozen tuna cakes, simply thaw them overnight in the refrigerator.
How do you reheat them?
When you’re ready to eat your leftovers, skillet-fry the tuna cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go. Don’t reheat them in the microwave unless you want to piss off your family members or co-workers with the fishy smell. The leftover spicy tuna cakes taste great straight from the fridge, so no need to make enemies!
Time to make Spicy Tuna Cakes!
Makes 12
Ingredients:
- 3 tablespoons melted ghee, divided
- 10 ounces canned albacore tuna packed in water, drained
- 3 scallions, thinly sliced (about ⅓ cup)
- 2 tablespoons finely minced fresh cilantro
- 1⅓ cup mashed baked sweet potato
- finely grated zest from ½ medium lemon
- 1 tablespoon minced jalapeño pepper
- 2 large eggs
- ½ teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 medium lemons, cut into wedges (optional)
Equipment:
- Silicone brush
- 12-cup muffin tin
- Parchment muffin liners (optional)
- Large bowl
- Kitchen knife
- Cutting board
- Microplane
- Measuring spoons
- Measuring cups
- Large disher
Method:
Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary.
(Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
I use my hands to mix everything together because that way I can make sure that the fish chunks aren’t overly broken up.
Scoop a ¼ quarter cup of the mixture into each greased muffin tin cup, and flatten with the back of a spoon.
Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin…
…flip everything upside-down, and tap them gently on the counter. Voilà!
Grab a lemon wedge and squeeze some juice on your tuna cake before you pop it in your mouth. Now go make a mess in your kitchen!
[Originally posted on July 10, 2014. Updated with new details and photos on July 19, 2020.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Spicy Tuna Cakes
Ingredients
- 3 tablespoons melted ghee divided
- 10 ounces canned albacore tuna packed in water drained
- 3 scallions thinly sliced (about ⅓ cup)
- 2 tablespoons finely minced fresh cilantro
- 1⅓ cup mashed baked sweet potato
- finely grated zest from ½ medium lemon
- 1 tablespoon minced jalapeño pepper
- 2 large eggs
- ½ teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 medium lemons cut into wedges (optional)
Instructions
- Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
- In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
- Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
- Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
- Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
- Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
- Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.
- Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth.
Video
Notes
- Store them in the fridge in a air-tight container for up to four days or in the freezer for up to 3 months.
- When you’re ready to eat the leftovers, skillet-fry the thawed tuna cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.
Nutrition
Loandra Torres says
Yummy!
Michaelis Lowrance says
These’s were soooo good. Love your recipes!
TY!
Barbara Owen says
Its a real shame that you don’t have your video’s use CLOSED CAPTIONS so that the hearing impaired or just people who don’t want the sound on can listen to your instructions. Shame on you. Yes, there are written instructions and a recipe, but most people who follow you would like to read what you have to say even if they can’t hear you.
Michelle Tam says
Thanks for your feedback! We are in the process of adding closed captions to our videos. I understand how important it is to have my recipes as accessible as possible.
jr says
Barbara Owen, shame on you for stating your demands in such a rude way. A more polite and civil way would be to ask politely and explain why having closed captioning would be useful to you and others.
And to Michelle Tam, I made this recipe and it is delicious. I’ll definitely be adding it to my regular rotation.
Sarah says
“Hi Michelle! It would be great if your videos had the option for closed captioning so that the hearing impaired–or just people who don’t want the sound on–can listen to your instructions. While there are written instructions and a recipe, some people who follow you may like to read what you have to say even if they can’t hear you.”
Here you go, Barbara. I rewrote your comment in a more civilized, respectful manner. It took me less than a minute to do, and it’s called giving constructive feedback. It would be helpful if you follow this example next time instead of conveying aggressiveness, bitterness, or “shaming” people.
Michelle Tam says
Thanks, Sarah! Also, I added closed captions to the video!
Rekha B. says
I love this recipe and use it all the time. I just wish that you would give credit where it is due… your tuna cakes are simply a paleo adaptation of a beloved Bengali snack-time staple: the fish chop, or maacher chop. Please don’t say it’s “not normal” to pair fish with potatoes and chilis (really?!) – just share with readers where this wonderful dish originated.
Thank you!
Michelle Tam says
Thanks so much for your feedback. I didn’t know that there is a beloved Bengali dish that is similar to this recipe. When I first created this dish with my sister, we literally just combined some cooked sweet potatoes, canned tuna, and some jalapeño peppers that we had lying around in my fridge and pantry. Now that I do know, I will certainly be on the lookout to try the original version!
Claire1101 says
Having looked up some recipes for macher chop, I’d say it’s a stretch to accuse the recipe author here of stealing the idea. They actually look quite different, use regular potato, and are breaded and fried.
L says
Thank you for this recipe. Fairly easy to make and all the ingredients I love. Delicious! And thank you for not being perfect – comments like “shame on you and “seriously?!” are a little out of place 😂 keep smiling!
Judy says
Just made these for the first time. I cannot eat sweet potatoes because they are high in oxalates and I am prone to kidney stones. So I substituted roasted butternut squash which I mashed. Worked great! I’ll be adding this to my recipe rotation. 🙂
Sarah says
My husband loved them. I was short on sweet potatoes so I mixed in a touch of leftover roasted pumpkin. We enjoyed them with some thai chili sauce. Thank you!
Jo Ekas says
We had these again tonight for dinner. These have been one of our favorite recipes since your first cookbook came out.
Caroline says
These tuna cakes are awesome and so are you! Thanks for replying nicely to the silly people who tried to shame you 😊. That’s the best way! Keep doing what you’re doing and have a wonderful day!
Aimee says
We are allergic to eggs, any substitution recommendations?
Nina says
I’ve lost count of how many times I have made these but probably make them at least once a month – memorized the recipe a long time ago. So wanted to come here and thank you as I’m eating a few cold ones for dinner after a root canal surgery.
Elizabeth says
I just made these today for the first time. They are so good I made a 2nd batch to freeze!!
I have cans of salmon in my pantry. Do you think that could be used instead?
Thanks Michelle! You are super 😀
Michelle Tam says
Yes! Salmon works great in this recipe!
Chrissy says
Any adjustments for using fresh salmon? I assume i should just cook it through and cool it, but I’m not sure how the moisture level may vary from canned.
Michelle Tam says
You can definitely cook this with leftover cooked salmon! It should be fine moisture-wise.
Leah Patterson says
Could these be adapted to cook in an air fryer?
Leah Patterson says
I should say— I absolutely love this recipe and have made it many times. Just trying to figure out if I could use my new air fryer to make them!
Michelle Tam says
Maybe try 325 for 15 to 20 minutes in the air fryer?
Sonya says
Hello, I followed the recipe and they aren’t a solid cake at all. Not sure what I did wrong. My binder never binded. 🙁 I cooked them for 40 min total and still mush.
Michelle Tam says
It should hold its shape, but the texture is soft like baked sweet potato.
Kar says
Thank you for sharing. I’ve made several of your recipes and they’re amazing.
This is the perfect recipe and a favorite in our home.
Greg Owens says
I found a few issues with this one… the fish taste is so strong it drowns out all the other flavors. I was excited about the jalapeno, but I couldn’t taste it because of the fish.
Additionally, these are quite dry in my opinion. I know some people prefer more sauce than others, that is me. I put lemon juice (probably a lot more than others!) to try and make up for it being on the dry side, but it still didn’t work for me. Instead, I used some mustard, mayo, and pickles with it, and turned it into a tuna salad and ate it on my lettuce wraps. I really enjoyed that, but the work put into all the steps just doesn’t seem worth it to me.
Chase says
this is the first recipe i’ve made from nom nom paleo and when i took the first bite i said to myself “I’m buying her book”! I loved the jalapeno and red pepper flakes cutting through the sweet potatoes and the fish. I topped mine with lime juice caramelized onions and flaky salt. A dream. Cannot wait to have the left overs today.
Michelle says
I finally made these after seeing this recipe a few months back and boy, did it not disappoint!! These are perfect balance of sweet, savory and spicy that made my tastebuds dance for joy! I even broke the cakes up and reheated them in a frying pan the next morning to get the outside a little crispy for my omelette! Delicious!!!!
Claire1101 says
This is a real favourite recipe from when I did Whole 30 about three years ago. Still make it regularly, adding different spices to change it up. Great as a light lunch with some salad. Love it.