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Tuna Cakes {Whole30}

Tuna, herbs and veggies come together to form a golden and delicious pan fried tuna cake that is perfect for any meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Whole30
Cuisine: Caribbean
Servings: 6 -8 Cakes
Author: Althea Brown


  • 2 cans of tuna about 6 ounces
  • 1 large russet potato boiled and crushed
  • 2 green onion thinly sliced
  • 4 cloves of garlic grated
  • 3 baby bell peppers or ½ a regular bell pepper finely diced
  • 1 tablespoon of finely chopped curly parsley
  • ½ teaspoon salt
  • Pinch of black pepper
  • 3 eggs
  • ½ cup of Avocado oil


  • Combine the tuna, potato, green onion, peppers, garlic, parsley, salt, black pepper and one egg in a mixing bowl
  • Mix together well
  • Then form into small tuna cakes or patties by scooping 1 to 2 tablespoons of the tuna mixture into the palm of your hand
  • Next form into a ball, then flatten into a round disk similar to a hamburger patty
  • Whisk together the two remaining eggs into a medium sized bowl and set aside
  • Bring the oil up to temperature in a skillet on medium heat
  • Then when your oil is hot and you are ready to cook the tuna cakes dip the tuna cakes into the whisked eggs ensuring that all sides are fully coated in the beaten eggs
  • Pan fry until golden brown, then flip and continue to pan fry. This should be about 3 minutes for each side
  • Remove from the oil and drain on a sheet of paper towel then serve warm with your favorite condiments


You can swap out the fresh green onions, garlic, peppers and parsley for dried spices. Substitute the green onions for 1 tablespoon of onion powder, the garlic for 1 teaspoon of garlic powder or granulated garlic, the peppers for ¼ teaspoon of paprika and the parsley for 1 tablespoon of parsley flakes.