Simple Tuna Cakes
Happy Friday! I hope you had a great week! There was definitely a lot going on this week between Fat Tuesday, What I Ate Wednesday and Valentine’s Day! I feel stuffed just thinking about it all! So, after the food madness of the week, I hope you have some relaxing plans for the weekend!
This recipe is another one of those quick recipes that I put together for lunch the other day! I was craving something savory and sweet, so I did just that! When I say quick, I mean quick, too! These babies were done in less than 10 minutes! You could also make them in advance and pack them for lunch/dinner at work or school! I hope you enjoy them!
Have a fabulous day! 
Fit Ingredients
- 1-3oz pouch low sodium tuna
- 1 1/2 tsp coconut flour (7g)
- 1 large egg white
- 1 tsp olive oil
- Braggs 24 Seasoning, to taste
- Salt & Pepper, to taste
- Cranberry Orange Jelly, optional
Directions
1. In a bowl combine all ingredients except the Cranberry Orange Jelly.
2. Heat a non stick pan over medium heat.
3. Form tuna mixture into 2 small patties (or 1 large).
4. Cook for about 3 minutes.
5. Flip and cook for an additional 2-3 minutes.
6. Top with Cranberry Orange Jelly, if desired!
These tuna cakes were delicious!! The balance of the savory tuna cake with the sweet jelly was the perfect combination! These little cakes would be amazing on top of an arugula salad!
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Nutrition: (for the entire recipe, not including jelly)
Calories: 151.5, Protein: 21.0g, Carbs: 2.3g, Fat: 6.0g (2g Saturated), Sodium: 112mg, Fiber: 1g (Net Carbs: 1.3g)
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{ 20 comments… read them below or add one }
going to try it tonight, the coconut flour makes it interesting. Next time may have to try it using salmon.
Hey Kathy! You can’t even taste the coconut flour! Salmon would be great too! I have a salmon recipe coming soon!
These look great! I’ve used chickpea flour in mine but I know coconut flour would be good too! I might even add a few tiny pieces of pineapple since I like that in my tuna salad for the salty-sweet combo!
Chickpea flour would definitely work! And the pineapple addition sounds delicious! I was actually going to put the cranberries IN the cakes, but forgot by accident
So I topped them off! I am 100% with you on the sweet and savory combination! 
Seeing that I eat tuna everyday, I will be making this recipe more than a handful of times
Oh Yeah! Tell me how you like them! You can use any seasoning you’d like girl!
Love the idea of adding the jelly on top! I have Trader Joe’s fig butter and that would absolutely perfect on top of this. Well fig butter can pretty much go on anything and I would be happy. HAPPY FRIDAY!
Fig butter would be DELICIOUS Katie!! Have an amazing Friday!
I must say, I have never had any type of “fish cake”…crab included. I am thinking I might need to try your cake this weekend. Thanks!
These are very easy Haley! Fish cakes are delicious (and normally fried)! Let me know if you try them! Have a great weekend!
You had me at “simple”! I have all these ingredients (except the jelly), and I love that I don’t need breadcrumbs! I can’t wait to try these–pinning it now. Thanks!
Simple is the best way to go Michelle! You could always top them with any jelly you have on hand or just mash up some frozen berries and mix with a few chia seeds!
Tuna cakes used to be my go-to in college haha
Talk about dirt cheap and tasty, major yum! I need to make them again soon – love the addition of the cranberry sauce!
Thanks girl!! I am all about quick, easy and cheap always helps too!
YUM! Do you mean using tuna fish in a pouch like the tuna fish in a can? You can see how stupid I am in the kitchen by that question.
Yes, it is the same Jody! Just make sure to drain your tuna!
yummy! love the addition of coconut flour!
Thanks Lori! You can’t even taste it! It works well to hold it together!
These look amazing and the nutritional stats are awesome! I can’t wait to try this; thank you for sharing the recipe
Thanks so much Alex! I hope you enjoy them!