Spicy Tuna Cakes


  • 3 tablespoons coconut oil, melted
  • 10 ounces albacore tuna, drained if canned
  • 3 green onions, thinly sliced
  • 2 tablespoons cilantro, minced
  • 1 13 cup mashed baked sweet potato (or white potato or mixture)
  • zest of 12 lemon
  • 1 tablespoon jalapeño, minced
  • 2 eggs
  • 12 teaspoon red pepper flakes
  • salt and freshly ground black pepper


  1. Heat oven to 350*F.  Grease cups of 12-cup muffin tin (regular size) with 1 tablespoon coconut oil.  
  2. Mix all ingredients together and season with salt and pepper to taste.  I used my hands to mix everything up because that’s what works best.  
  3. Scoop 14 cup of mixture into each muffin cup and press down gently with fingers or the back of a spoon.  
  4. Bake tuna cakes for 25 to 35 minutes, or until they start to come away from the sides of the cups and release easily.  Refrigerate until ready to serve.  
  5. For serving, heat a small amount of coconut oil in skillet over medium heat and cook 1 minute per side or until the edges get crisp and the cakes are heated through.  


This recipe is my first from Nom Nom Paleo.  These were amazingly tasty.  I made a double batch right away and cooked them up for lunches for a week or so.  These would also freeze really well.  I can’t wait to make these again.