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Looking for an easy, low carb lunch to meal prep? These Paleo Tuna Cakes with Roasted Red Pepper Sauce are flavorful, easy to make, and perfect for meal prep lunches all week long. Everybody will love this healthy tuna cakes recipe, and they are made gluten-free, grain-free, low carb, whole30 compliant, and paleo-friendly! This post is sponsored by Genova Seafood.
Paleo Tuna Cakes with Roasted Red Pepper Sauce
Honestly, I was unsure how I felt about cooked tuna until we created these cakes. They are the perfect flavor-packed lunch that is low carb and high in protein. Pair them with this awesome roasted red pepper sauce for the perfect dip!
I am so excited to partner with my friends at Genova Seafood to bring you this tuna cakes recipe today. They are my favorite, trusted tuna company. Genova is proud to source 100% of our tuna from fisheries that are MSC certified meaning their tuna is sustainably sourced!
MSC certified products must meet rigorous standards for sustainable fishing practices, like limiting bycatch (unwanted fish), avoiding overfishing and protecting marine environments. Today, only 12% of global wild caught seafood is MSC certified, and Genova Seafood is one of the companies working hard to make a change!
The best premium tuna in the purest olive oil! Always non-GMO, wild-caught, and has 14g of protein in every serving!
How to make tuna cakes
How to make tuna cakesLook at all that jam-packed flavor going into our tuna cakes!
Want other tuna recipes? Try these favorites:
Watch the video here:
Healthy tuna cakes
I know you will love these tuna cakes as much as we do! Enjoy!
Paleo Tuna Cakes with Roasted Red Pepper Sauce (Video)
Ingredients
For Tuna Cakes:
- 2 cans Genova Seafood Tuna drained
- 2 garlic cloves minced
- 1 small onion finely diced
- 1/4 cup scallions finely chopped
- 2 tablespoons parsley chopped
- 1/4 cup roasted red peppers chopped
- 3/4 cup almond flour
- 1/2 teaspoon paprika
- 1 teaspoon sriracha
- 1 egg + 1 egg white
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
For Roasted Red Pepper Sauce:
- 1 cup roasted red pepper roasted at home, or jarred
- 1/4 cup good quality mayonnaise
- 1-1/2 tablespoon lemon juice
- 3 garlic cloves
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 2 tablespoon parsley chopped
Instructions
- In large mixing bowl add all ingredients, and mix until combined thoroughly.
- Scoop approximately 1/4 cup tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
- Heat oil in a large skillet over medium. Once hot, add tuna cakes to pan in batches; cook 3-4 minutes on each side, until bottoms are golden.
- Make sauce: Place red peppers, mayonnaise, lemon juice, garlic, and spices in blender and blend on high until combined. Pour into serving container and add herbs.
- Serve tuna cakes hot with sauce, or cool and store for later use.
Nutrition
This post is sponsored by Genova Seafood. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
These were delicious! The only problem was they fell apart in the pan. What do you suggest for keeping the patties together?
Thank for this great recipe! I love your easy and healthy meals!
Have you tried these for lunch the next day and eating them cold. Thinking to try this for kid’s lunch and the can’t heat anything.
Have you ever tried baking these? Recommended heat and time? These are some of my faves, thanks for the recipe!
We haven’t, but I’d suggest trying 400º with a little bit of oil on the pan and the tuna cakes, and maybe start at 20 minutes flipping halfway through? Let us know how it goes!
Could you use canned Salmon instead?
Sure that should work!
What is the best way to reheat these for lunches??
Making them today for lunches for the week!
Toaster oven I think works well! A microwave in a pinch
I used oat flour (1:1) instead of almond flour due to my fiancé’s nut allergy and these came out great! My dad was over for dinner and didn’t seem excited when I told him what I was making, he said “I’ve never heard of a tuna cake…” but he ended up loving them and said he would totally have them again! Thanks for the recipe and all the other great recipes you post! I love your page!
Yay! Thanks for sharing!
one more question- has anyone tried this with canned salmon rather than tuna?
I bet that’d work just as well!
these are delish. i had to make a few subs due to quarantine pantry! i used cilantro rather than parsley and chili flakes rather than paprika and sriacha. my tuna was in oil but had veggies in it which made these even better! i did try using the air fryer and except for them sticking it was awesome and prefered to pan frying. over all huge success. thank you!
I am guessing if Salmon is preferred that would be a 1: ratio?
Correct.
Thank you for “Jump to Recipe”!