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Home » Blog » Recipes » Spicy Tuna Cakes (Paleo, Whole30, Gluten Free)

Spicy Tuna Cakes (Paleo, Whole30, Gluten Free)

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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!

Two spicy tuna cakes on a white plate. There is a red banner on the photo that says paleo, Whole30, and gluten-free.

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.

Two paleo spicy tuna cakes on a plate.

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!

Someone flattening the spicy tuna cake mixture into a muffin pan with the back of a spoon.

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.

A person is adding parchment muffin liners to a muffin tin.

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!)

Brushing grease in the muffin tins.

In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.

The ingredients for spicy tuna cakes mixed together in a bowl.

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.

A raw egg is added to the spicy tuna cake mixture in a bowl.

(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.

Someone mixing together the spicy tuna cake mixture with their hands.

Scoop a ¼ quarter cup of the mixture into each greased muffin tin cup, and flatten with the back of a spoon.

Flattening the spicy tuna cakes into the muffin tin with the back of a spoon.

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Someone checking the doneness of the spicy tuna cakes with a toothpick.

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…

Someone getting ready to transfer the spicy tuna cakes onto a wire rack to cool.

…flip everything upside-down, and tap them gently on the counter. Voilà!

Spicy tuna cakes on a wire rack to cool.

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!

A collage of the cooking steps to make Spicy Tuna Cakes, a classic Nom Nom Paleo recipe.

[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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Spicy Tuna Cakes by Michelle Tam https://nomnompaleo.com
Print Recipe
4.86 from 61 votes

Spicy Tuna Cakes

These portable spicy tuna cakes filled with sweet potato and jalapeño peppers are delicious, tender and Whole30-friendly!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Lunch
Cuisine: American
Keyword: gluten-free, nom nom paleo, paleo, Primal, seafood, Whole30
Servings: 12 cakes
Calories: 111kcal
Author: Michelle Tam

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)
US Customary - Metric

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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 111kcal | Carbohydrates: 9g | Protein: 8g | Fat: 5g | Fiber: 2g
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Reader Interactions

Comments

  1. Loandra Torres says

    August 13, 2020 at 10:30 pm

    Yummy!

    Reply
  2. Michaelis Lowrance says

    August 21, 2020 at 8:41 pm

    These’s were soooo good. Love your recipes!

    TY!

    Reply
  3. Barbara Owen says

    August 22, 2020 at 11:46 am

    5 stars
    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.

    Reply
    • Michelle Tam says

      August 22, 2020 at 6:54 pm

      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.

      Reply
    • jr says

      August 28, 2020 at 7:55 pm

      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.

      Reply
    • Sarah says

      November 25, 2020 at 10:28 pm

      “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.

      Reply
      • Michelle Tam says

        November 25, 2020 at 10:51 pm

        Thanks, Sarah! Also, I added closed captions to the video!

        Reply
      • Naomi says

        July 27, 2021 at 1:48 am

        5 stars
        #manners

        Reply
    • Tony says

      June 2, 2021 at 10:38 pm

      Wow

      Reply
    • Eric Burcham says

      July 22, 2021 at 8:46 pm

      Everything should be perfect for you Barbara!! Bless your heart!!

      Reply
  4. Rekha B. says

    August 22, 2020 at 5:55 pm

    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!

    Reply
    • Michelle Tam says

      August 22, 2020 at 6:52 pm

      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!

      Reply
      • Rekha B says

        June 19, 2021 at 2:17 pm

        Hi Michelle,
        Thank you for understanding my message in the spirit it was intended: as a proud, passionate Bangali-American! And you have proved a point my father has shared (in his studies on the history of science): good ideas can sprout naturally from various sources. Great minds think alike! 😉
        I still think it would be great to give a nod to the Bangali version. The concept, flavor profile, everything is the same- and for us deshis it gives us a ready-made paleo version of our BELOVED dish. I just add a couple ground spices to really make it pop.
        Thank you for your interest in trying maacher chops- they vary from kitchen to kitchen, but I am sure in the Bay Area some kind Bangali will make you a good one! 🙂

        Reply
    • Claire1101 says

      March 25, 2021 at 1:21 pm

      5 stars
      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.

      Reply
      • Rekha B says

        June 19, 2021 at 2:31 pm

        The differences you speak of are the essence of “paleo-tizing” a recipe: subbing sweet potatoes for “regular” ones, removing the breading/deep-frying and instead baking, which of course then would change the shape of the item. Maacher chops are found in many shapes and sizes; the main difference between them and the Nom Nom dish is that the fish is incorporated throughout the batter in Michelle’s version, while in Bengal the fish is a stuffing.
        RE: “stealing”- no I did not accuse her of stealing. Where I was coming from was as one Asian American to another, with a ribbing to honor the cultures we benefit from & live in/among everyday. I see that was not clear, but I am grateful that Michelle got it.
        Eat well!

        Reply
  5. L says

    September 13, 2020 at 8:28 pm

    5 stars
    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!

    Reply
  6. Judy says

    September 24, 2020 at 11:11 pm

    5 stars
    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. 🙂

    Reply
  7. Sarah says

    October 25, 2020 at 10:43 pm

    5 stars
    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!

    Reply
  8. Jo Ekas says

    October 26, 2020 at 3:10 am

    5 stars
    We had these again tonight for dinner. These have been one of our favorite recipes since your first cookbook came out.

    Reply
  9. Caroline says

    November 4, 2020 at 12:52 am

    5 stars
    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!

    Reply
  10. Aimee says

    November 15, 2020 at 2:41 am

    We are allergic to eggs, any substitution recommendations?

    Reply
    • Tony says

      June 2, 2021 at 10:41 pm

      Egg substitute-at any big chain grocer.

      Reply
  11. Erin says

    November 23, 2020 at 7:24 pm

    I tried these today for lunch and they are absolutely delicious! Will definitely be making again! My non Paleo hubby loved them too! I’ve been craving stronger flavors since my tastebuds are having to adjust to the lack of flavor-enhancing chemicals in my food. These fit the bill!

    Reply
  12. Nina says

    November 26, 2020 at 12:39 am

    5 stars
    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.

    Reply
  13. Elizabeth says

    December 9, 2020 at 11:49 pm

    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 😀

    Reply
    • Michelle Tam says

      December 10, 2020 at 1:30 am

      Yes! Salmon works great in this recipe!

      Reply
  14. Chrissy says

    January 23, 2021 at 3:28 am

    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.

    Reply
    • Michelle Tam says

      January 24, 2021 at 8:18 pm

      You can definitely cook this with leftover cooked salmon! It should be fine moisture-wise.

      Reply
  15. Leah Patterson says

    January 26, 2021 at 4:48 am

    Could these be adapted to cook in an air fryer?

    Reply
    • Leah Patterson says

      January 26, 2021 at 4:50 am

      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!

      Reply
      • Michelle Tam says

        January 28, 2021 at 12:10 am

        Maybe try 325 for 15 to 20 minutes in the air fryer?

        Reply
  16. Sonya says

    January 28, 2021 at 1:45 am

    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.

    Reply
    • Michelle Tam says

      January 28, 2021 at 1:47 am

      It should hold its shape, but the texture is soft like baked sweet potato.

      Reply
  17. Kar says

    January 31, 2021 at 9:28 pm

    5 stars
    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.

    Reply
  18. Greg Owens says

    February 14, 2021 at 12:59 am

    3 stars
    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.

    Reply
  19. Chase says

    February 26, 2021 at 2:22 pm

    5 stars
    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.

    Reply
  20. Michelle says

    February 27, 2021 at 2:00 pm

    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!!!!

    Reply
  21. Claire1101 says

    March 25, 2021 at 1:23 pm

    5 stars
    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.

    Reply
  22. Naomi says

    July 27, 2021 at 2:38 am

    5 stars
    These are delicious. Rather than baking, I divided into 12 and just fried them in patty shapes in a non-stick pan.

    Reply
  23. Jerry says

    August 13, 2021 at 3:18 pm

    This looks great. I’m more of a canned salmon girl. Do you think sweet potato would pair well with canned salmon?

    Reply
    • Michelle Tam says

      August 13, 2021 at 3:42 pm

      Yep!

      Reply
  24. Hana says

    October 21, 2021 at 3:23 pm

    Can you substitute with regular potato?
    I have all the other Ingredients just don’t have sweet potatoes handy.

    Reply
    • Michelle Tam says

      October 21, 2021 at 3:54 pm

      You can, but it won’t taste the same!

      Reply
  25. Amy says

    December 9, 2021 at 4:47 pm

    What sauce would you suggest to serve alongside?

    Reply
    • Michelle Tam says

      December 9, 2021 at 5:55 pm

      I don’t use any sauce! Tartar sauce would be a good choice, though.

      Reply
  26. Lisa says

    December 13, 2021 at 12:31 am

    5 stars
    I finally tried this recipe after looking at it for months. I still wasn’t convinced about tuna and sweet potato so substituted with can of chicken. I was also pressed for time so fried the cakes instead of baking them. The uncooked mixture was very wet and several of the cakes broke apart when I flipped them. I boiled the yams, should I have baked them?
    Anyway, it was delicious! I chopped the remainder of the jalapeño and sprinkled it over the cakes. So good!
    Next time will follow the recipe instead of improvising. I’m sure I’ll love it! This is a keeper, thank you!

    Reply
  27. Kate says

    January 16, 2022 at 8:28 pm

    5 stars
    I love these. They’re flavorful and reheat well and are also great at room temperature.
    I’ve made them as muffins according to the recipe, and I’ve baked them as patties when I felt lazy. Today I’m using up things in the fridge, and I want to try making this as a loaf. I think it will need an extra egg to hold its shape. Maybe mix in some hemp seeds to help. Extra vegetables. Hm. I’ll let you know how it goes!

    Reply
    • Kate says

      January 17, 2022 at 2:09 am

      It’s delicious! I added 1 egg, 2T ground hemp seeds, 2 T ground flax seeds.

      Reply
  28. Abby Carter says

    January 28, 2022 at 4:58 am

    These are delicious! Is there a swap for the eggs? I recently became egg free. Thank you!

    Reply
    • Michelle Tam says

      January 29, 2022 at 4:53 am

      I haven’t tried it without eggs!

      Reply
  29. Shelli says

    February 24, 2022 at 5:03 pm

    Can you sub the ghee for olive oil?

    Reply
    • Michelle Tam says

      February 25, 2022 at 4:17 pm

      Yep!

      Reply
  30. Eden says

    December 18, 2022 at 1:46 am

    5 stars
    This recipe does not seem like it would be good but it is incredible. Absolutely love these as a snack. Thank you! Also, I’ve used regular tuna and canned salmon and both are delish!

    Reply

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