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    4-ingredient Mini Tuna Cakes (whole30 + gluten-free)

    4-ingredient Mini Tuna Cakes that are Whole30, gluten-free and healthy ingredients! 4-ingredient Mini Tuna Cakes that are Whole30, gluten-free and healthy ingredients! 

    Two savory recipes in a row.. what blog is this anyway??

    Crazy, I know. I am not one for too many savory eats on here (you guys seem to love dessert and sweet breakfasts as much as I do!) but I am so excited to be bringing you another deliciously EASY savory recipe this week.

    4-ingredient (yes, just 4) Mini Tuna Cakes aka mine and Jord’s current favorite way to eat tuna these days.

    Whenever we get home late or don’t know what to make for dinner, it is either eggs or tuna. Likely because we already have it in the house and there are endless possibilities.

    I have shared tuna tacos, thai tuna burgers, tuna sushi stackstuna club sandwich and more on the blog with you. All featuring my absolute favorite canned tuna from Safe Catch. Safe Catch is the most pure and tasty tuna I have had in a can. It is premium hand cut, slow cooked and it is the lowest in mercury compared to any albacore brand. Plus they’re the only brand to test every single fish. I am so cautious about where my animal protein is from and I love brands like Safe Catch that are making our lives simpler and better by providing quality products.

    These mini tuna cakes are EPIC and such an easy way to switch up the usual tuna recipe. All you need are four ingredients and a few minutes to make them. They pair perfectly with some honey mustard or you can throw some onto tortillas and have some tacos. Put them onto a salad or in a grain bowl, YUM!

    Plus these mini cakes are Whole30-approved, so pin this recipe for next month!

    WHAT YOU NEED

    Safe Catch Tuna (any variety works!)

    Eggs

    Almond Flour

    Garlic clove

    4-ingredient Mini Tuna Cakes that are Whole30, gluten-free and healthy ingredients! 4-ingredient Mini Tuna Cakes that are Whole30, gluten-free and healthy ingredients! 

    4-ingredient Mini Tuna Cakes (whole30 + gluten-free)

    Prep Time 5 mins
    Cook Time 8 mins
    Total Time 13 mins
    Yields About 20 mini cakes

    Ingredients

    • 2 five-ounce cans of Safe Catch Wild Albacore Tuna (or any variety)
    • 2 eggs lightly whisked
    • 6 tablespoons almond flour
    • 1 garlic clove, chopped

    Directions

    1. In a large bowl, mix together the tuna (strain the liquid form can first), eggs, almond flour and garlic
    2. Mix well so that it is evenly combined
    3. Heat a large skillet with oil of choice (I used avocado oil)
    4. Using a spoon, add 1-2 tablespoons of the tuna batter to the skillet and cook on each side for 3 minutes or so (each side will be crispy)
    5. Remove from heat and enjoy with your favorite salad, in tacos, anything!

    by

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    xx, Rach

    Thank you Safe Catch Foods for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    10 Comments

  • Reply Julie December 14, 2017 at 1:02 pm

    Can you make these with regular flour too?

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  • Reply Sarah December 29, 2017 at 10:48 pm

    I made these for dinner tonight. I added a diced jalapeño and dipped them in hummus and salsa. So good. I can’t wait to experiment more!

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  • Reply My Favorite Easy Whole30 Recipes - rachLmansfield January 5, 2018 at 10:06 pm

    […] 4-ingredient Mini Tuna Cakes […]

    View Comment
  • Reply 5 Packed Lunches to Make January More Bearable January 9, 2018 at 11:37 am

    […] Did someone say tacos? If you’re a tuna-lover then you need to try out these amazing tacos from Rachel Mansfield. They’re much more exciting than anything you’ll find in your local Mexican takeaway and they won’t stink out the office staffroom, we promise. Find the recipe here. […]

    View Comment
  • Reply The Best Whole30 Tuna Salad (paleo) - rachLmansfield January 17, 2018 at 12:15 pm

    […] year. It is the lowest in mercury, wild tuna and honestly it the only tuna I will eat! We have made tuna cakes, noodle bowls, tuna tacos, tuna burgers, tuna toast and more. It is crazy to me that I have […]

    View Comment
  • Reply Spicy Tuna Cake Bowl – Confessions of a Real Girl May 16, 2018 at 6:56 pm

    […] already set to go can get you this meal in 15 minutes, flat. My tuna cakes recipe is adapted from Rachlmansfield’s tuna cakes recipe (that woman is a goddess), and with some simply-seasoned veggies and mixed greens, I […]

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  • Reply Alison June 6, 2018 at 10:32 am

    Just made these today! By far the easiest recipe I’ve found for these. I made them with salmon and threw in some scallions. Perfection! I think I’ll try it with shredded chicken as well!

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  • Reply Kristi August 6, 2018 at 10:41 pm

    I made these tonight and replaced the almond flour with 2 tablespoons of coconut flour, fried them in coconut oil, served topped with a brushetta, avacado slices, sliced cherry tomatos, spritzed with lime, and oven roasted sweet potatos with coconut oil, garlic, salt and pepper with a garnish of cinnamon. Oh my…a definate pass along!

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