{Spicy} Tuna Cakes | Southern Ohio Natural Light Photography


It wasn’t until here recently that I actually ate my first tuna cake. I love tuna, but they never really appealed to me.  Holly and I began eating Paleoish (some foods and ingredients are just too damn expensive!) a week or so ago, and we have started eating a lot of different meals. This was one that looked really tasty.  These things are the BOMB! Moist, crispy, a little spicy, and packed full of flavor! Plus, they are healthy and really, really filling. Feel free to make any substitutions you wish.


1 Large Sweet Potato

1/2 Yellow Onion

1 Bell Pepper

3 Tablespoons Coconut Oil (I replaced Ghee with this, but you could also use olive oil.)

4  5oz Canned Tuna, Drained

Kosher Salt

Black Pepper

1 Tablespoon Jalapeno or hot pepper of choice *optional*

2 Large All Natural Eggs

1 Teaspoon Red Pepper Flakes


Cutting Board

Paring Knife

Measuring Cups

12-Cup Muffin Tin

Large and Medium Bowls

Silicone Brush

Wire Rack

Skillet *optional*

{Let’s Get to Cooking}

Step 1:

Start by washing the sweet potato, and then stab the entire surface of it(not your hand!)


Step 2:

Wrap the sweet potato in a wet paper towel and toss it in the microwave for around 5-8 minutes, until it is soft.(Additional sweet potatoes will require extra time.)

Step 3:

While you are waiting, preheat your oven to 350℉, and finely chop your onion and bell pepper.

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Step 4:

After the sweet potato has cooled enough to handle, peel it and mash the heck out of it with a fork.


Step 5:

Mix together the tuna, onion and bell peppers in a large bowl.

Step 6 :

Add the mashed sweet potato to the tuna mixture and gently mix them all together with your hands.(If you have kiddos, they may enjoy doing this for you!) Season to taste with salt/ pepper and any other seasonings you enjoy.


Step 7: *optional*

Finely chop your hot pepper and throw into the mixture.

Step 8:

Last, add in the eggs and red pepper flakes.(Blend the eggs good into the ingredients.)


Step 9:

Melt 1 tablespoon of Coconut Oil(30-45sec. in microwave) and grease the muffin tin with the silicone brush.


Step 10:

Scoop the mixture into each greased muffin tin cup and flatten with a spoon. (Or again, let yours kiddos use their hands to do this.)

Step 11:

Pop your muffin tin into the oven for 25-30 minutes and relax.(Enjoy a fresh brewed cup of your favorite organic coffee!)

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Step 12:

Pull your tin out and insert a tooth pick into each tuna cake. If they toothpick comes out clean, they’re ready!Diptych 1

Step 13:

Now we need to get the tuna cakes onto the wire rack. The easiest way to do this is by placing the wire rack over the muffin tin, flipping everything upside down and gently tapping on your counter.


Step 14:

The tuna cakes can be eaten right away, but I like to put them back in the oven for a few minutes on the wire rack.

Step 15: *optional but recommended*

Melt some coconut oil in a skillet and fry the tuna cakes on medium high heat. This will help make them a little crispier.(Much better IMO.)


Step 16:

ENJOY!!! These babies are delicious and filling, so 3 or 4 cakes should be plenty per person. 12

Enjoy Life, Eat Clean, Go Hard!

Thank you for all your comments, shares and Pins. You rock!!!








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