I have been a little obsessed with tuna lately, especially Safe Catch flavored tuna, and this might be my favorite way to eat it. I love crab cakes but crab is expensive and I have a slight sensitivity to it, so making tuna cakes is a great alternative. Ken isn’t much of a fish fan, but even he said these were great. These can be eaten on their own, paired with a side salad or topped with poached eggs for a brunch-like dish at home.
If you wanted to splurge on crab, I am sure these would taste just as good, just amp up the seasoning a bit, as noted below. To make these gluten-free/grain-free I use almond flour in place of bread crumbs. I do this for pretty much any dish that calls for them, and these tuna cakes are no exception. I don’t like to use rice flour or pre-mixed gluten-free flour blends because I don’t think there is much nutritional value there and I try to be grain-free as much as possible. Nut flours or other grain-free flours will work just as well. Try experimenting with cassava flour or tigernut flour if you have a nut allergy or sensitivity.
Ingredients – serves 2-4
- 2- 5oz cans of tuna. I used Safe Catch chili lime and citrus pepper. If you are using regular tuna, just add additional seasoning, such as chili powder, lime or lemon zest and juice, lots of black pepper, garlic, etc.
- 1 egg
- 2 tbsp mayo
- 1/2 tsp tamari
- 1/2 tsp dijon mustard
- dash of paprika and cumin
- 1 stack celery finely minced
- 1/4 c almond flour
Combine all ingredients in a large bowl. I like to break up the tuna in the can before dumping into bowl since this allows for an easier incorporation into all the other ingredients. Once combined, form into four patties. Place patties on a baking sheet lined with parchment (for easy cleanup!). Cover with plastic wrap and refrigerate for at least an hour.
After refrigerating, heat a skillet and coat with oil such as avocado or ghee and olive oil blend. Then cook patties over medium-high heat for about 3 minutes per side or until a nice crust has formed. I served mine with some Remoulade sauce, but tartar sauce or a hollandaise would also be good. You can find the recipe of the sauce I used here https://againstallgrain.com/2011/10/25/grilled-aritchokes-with-zesty-dipping-sauce-paleo-scd/.