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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!
The nutritional info would be helpful.
Thank you
Would I be able to replace almond flour with coconut oil?
Hi Ellie! Kelli here part of the LCK team. I am assuming you meant to say coconut flour, instead of oil? But unfortunately that does not work as a substitute as you can never replace coconut flour for almond flour. If you really need a nut free replacement here, and I’m assuming you need it to be gluten-free too, I’d try gluten-free panko breadcrumbs. Let us know if you give it a try!
Wow! These were really good, way better than I expected (not a huge fan of tuna). I had trouble keeping them together, but it’s ok because when I ate them I just smothered them in the red pepper sauce (which was also amazing!) and the whole thing was really, really good. I made a double batch and haven’t cooked the second batch. Do you think I could bake them?
These are absolutely WONDERFUL! Even my 10 y/o son, who is extremely picky, wanted seconds! And they are perfect to take to work for lunch as well. Thank you! 🙂
Made these this morning for lunches this week, but had to have one for breakfast…still yum at 7am!
I replaced the sriracha with garlic chili paste because I don’t think it’s whole30 with it, but I can’t imagine it made much of a difference, and kept everything else exactly the same. I’m so glad I bought enough to make two batches, these aren’t going to last long. Sauce was fab, too, thanks so much Lexi!!
Love these!! Made Lexi’s homemade ranch as well for my carrots & celery. This was so easy, cooked up quick and is perfect for a warm summer night.
I made them for the second time last night…so yum! This time, I let them cook longer before flipping, and they stayed together beautifully! I will be making more today for lunch during the week. Love this recipe!
WOW!! I am obsessed with these!! I prefer to eat them without the sauce over spiraled zucchini and tomatoes. They are so tasty!!! I do have a lot of trouble getting them to stay together when cooking,. Any recommendations??
These are excellent and super yummy! They’re great by themselves (topped with the Roasted Red Pepper Sauce), or on top of salad. I paired it with the Herb Cucumber Salad and it was so refreshing! A good spring and summer staple dinner for sure.
I made these last night, minus the sauce. Just topped them with Louisiana hot sauce! There were so many flavor profiles it completely masked the tuna flavor and smell! They are delicious!
I made these two day for some lunch meal prep. They were so good we had them for dinner too! Even my 6 year old was a fan. Thanks for all your great recipes!
*made these today
Do you have the nutrition info per cake? I looked and couldn’t find it. Maybe I missed it!
These tuna cakes are so good! I made a batch hoping they would last me through the week but they only lasted two days. I will absolutely be making them again!
YAY!!
Hi Lexi. These look good. I am wondering how much oil you use as the amount or type is not suggested. Thanks.
Do you recommend using tuna in olive oil or in water?
I like olive oil!
I love these, so great for lunch meal prep. However, I am wondering if you think these would be good to freeze as well, great protein to make a bunch of and have on hand!
I think you can freeze them for sure.
Just made these and they are fantastic! Super easy to make and the flavor is awesome. This recipe is going into my regular rotation!
Wow, these look good. I’m going to have to make a batch and see if they freeze well. I always need something easy to grab on hand when I head to the home office, and I’m just getting into the Paleo diet. Thanks!
This is a meal prepper’s dream come true!
Can I use the raw tuna?
Still have some grams tuna in my fridge so I wonder if I could try this recipe with them 🙂