Are you tired of microwavable lunches that break the bank and increase your pant size? These 15-minute Easy and Healthy Tuna Cakes are the perfect substitution for a snack or meal-prepped lunch! Bonus: They are gluten and dairy free, and Whole30 approved!
Life is Busy
I have found that the busier my life gets, the less wholesome and nutritious meals I eat. It all comes down to the amount of time I have, and what I need to use that time for. If I have work to do, cooking meals and eating well gets pushed aside. While I try and make wholesome eating a priority, deadlines and work unfortunately take precedence. With that said, with proper preparation and motivation, meal prepping has been my saving grace. Recipes like this one are huge in holding me accountable for my health, even when I’m up to my eyeballs in work.
Ease is Just the Beginning!
There are several reasons I love this recipe. First, the recipe is crazy easy because the ingredients can be combined in a few minutes. The “hardest” part is having to patty each tuna cake individually by hand. Second, if you have cans of tuna and the spices in your pantry, these babies can be made at a moments notice. The actual prep only takes 5 minutes, and if you have a big enough griddle, the cook time is less than 10! Third, the recipe is dairy and gluten free, which makes it a popular recipe for intolerant tummies. Also, if you cannot or do not eat eggs, the recipe can be made without them. Just add some extra almond flour to the mix.
Sauce it Up!
The tuna cakes by themselves are very good but if cooked too long, they can become dry. Have no fear! I love to dip them in or drizzle on some sauce. Some of my favorites include mustard, Sriracha, buffalo sauce, or ranch dressing. Primal Kitchen has my favorite, healthy and guilt-free ranch dressing. I buy mine from our local Whole Foods. Also, they have dozens of other dressings that you can feel good about eating, and many are Whole30 approved!
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15-minute Easy and Healthy Tuna Cakes
Ingredients
- 2 5 oz. cans tuna in water
- 1 egg
- 1/2 cup almond flour
- 2 Tbs diced onion
- 1/2 lemon juiced
- 1/2 Tbs garlic powder
- 1/4 tsp dried dill
- pinch of salt
- pinch of black pepper
- dash red pepper optional
- 2 Tbs grapeseed oil or spray
Instructions
- Combine all ingredients in a large mixing bowl
- Mix until egg and flour are thoroughly combined with all the ingredients
- Use a ¼ measuring cup to divide the mix into 6 equal cakes
- Roll the ¼ cup of tuna mix in your hands to form a seamless ball
- Flatten the ball, sealing any cracked edges that may appear when flattening (I flatten them just enough to ensure the cakes cook through without burning. The circle of the cake should be a little bigger than the ¼ c scoop).
- Heat a flat pan or griddle on med-high heat for 2 minutes
- Spray or lightly brush the griddle with oil after it has heated
- Place tuna cakes on the fully heated pan and cook on each side for 3 minutes, or until golden brown with a slight charring
- Eat individually or serve on a bun or in a pita
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!