Move Over, Crab: Try These Tasty Tuna Cakes For an Easy Dinner
Prep Time: 10 Minutes | Total Time: 25 Minutes
Sarah Tuttle
By Sarah Tuttle

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Crab cakes are delicious, but when you don’t have fresh crab on hand, you can whip up these tuna cakes with Brandless tuna pouches! They make a light, easy weeknight dinner or a tasty appetizer. While tuna and crab cake recipes traditionally use bread crumbs, this recipe, courtesy of The Real Food Dietitians, calls for almond flour instead. (ICYMI: here’s how to make your own almond flour at home.) Bonus: This tuna is sustainably caught and MSC Certified, which makes it a better choice for the environment (learn more here).

Tuna Cakes
(recipe name)
4 People
Prep Time
10 Minutes
Cook Time
25 Minutes

Tuna Cakes:

2 (5 oz.) Wild Albacore Tuna in Water pouches

  • 2 whole eggs
  • ¼ cup Raw Almond flour
  • ¼ cup finely diced onion
  • 1 lemon, juiced
  • 1 teaspoon dried dill
  • ½ teaspoons garlic powder
  • ¼ teaspoons sea salt
  • ¼ teaspoons black pepper
  • Avocado oil or Organic Virgin Coconut Oil, for frying

Garlic Mayonnaise Topping

  1. Combine and mix together all tuna patty ingredients (except for the oil) in a bowl.
  2. Form into 8 small patties, squeezing out as much liquid as possible.
  3. In a large frying pan on medium high heat, add just enough coconut oil to cover the base of the pan. Once oil is hot, add the patties to the pan. Cook for 5-6 minutes on each side. Remove from pan.
  4. Garlic Mayo Combine the ingredients in a small food processor or blender. Blend until smooth.
  5. Serve on top of tuna cakes.
😋 From the Tasty Kitchen of Sarah Tuttle | @brandlesslife | #brandlesslife
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