Spicy Tuna Patties (Whole30 & Paleo)

These spicy tuna patties are super easy to make and use only staple fridge and pantry ingredients. They are super delicious, whole30 friendly and paleo and I’m sure your whole family will love them!

Tuna is very popular in this family. It’s versatile, easy to get and we always have a few cans in our pantry. When our middle one was younger, there were so few things he liked to eat! But one day we discovered that he liked tuna. Since then, tuna has become a staple food for us even though we don’t have it more than once a week.

The most popular tuna recipes in this family are Salad Nicoise, tuna pasta casserole, tuna mayonnaise sandwiches and … tuna patties! We have been making a variation of this tuna pattie recipe for many years now. But the way we used to make it so far, one of the ingredients was bread! Don’t get me wrong, tuna patties taste great with bread used as a binder. But I could never eat any on the days when I want to avoid carbs!

So I came up with a low carb variation for tuna patties that uses almond flour instead of bread. And they taste just as good! So now I can enjoy them while on Whole30 or when I just want to not have a carb-loaded meal one night. Have you ever done a round of Whole30?

If you’re not into spicy food, you can just omit the Sriracha sauce. And if you want to have it extra spicy, you can add more Sriracha sauce in the recipe. Or on top. Or both. Spicy sauces are the best!! Do you love Sriracha as much as I do?

I recently saw that Tabasco has their own kind of Sriracha sauce and I was so keen to try it because I just love Tabasco sauce. But it was only kind of… meh. Pity! Have you tried the Tabasco Sriracha sauce?

While I prefer using tuna in oil for salads, for this recipe you need to use tuna in water. It’s generally a very straightforward recipe. However, you need to plan in some time for the tuna patties to chill before frying them. Drain the tuna, mix it with eggs, chopped bell pepper, spices and almond flour. Let the mixture stand for 10 minutes, then shape into patties. Let the patties rest in the fridge for 20 minutes – that way the hold their shape much better when fried in the pan afterwards. Then fry in the pan for about 3 minutes on each side until they are nicely browned.

My family enjoys these tuna patties with potato wedges and salad on the side. I like to make a little salad „burger“ with them – just take a couple of big salad leaves, add half of the tuna pattie (or the whole one if you like), some spicy sauce, maybe some avocado or a slice of tomato and fold it over. Yum!!!

These tuna patties are also delicious cold the next day. I try to make enough to have leftovers so I can just have it cold on the side of a salad or on a sandwich. There’s a great recipe for a really tasty cauliflower bread that makes a very nice sandwich bread.

Will you be making these for dinner soon? Or how about some Roasted Butternut Risotto?

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Rest Time 20 min Total Time 40 mins Servings: 2

Description

These spicy tuna patties are super easy to make and use only staple fridge and pantry ingredients. They are super delicious, whole30 friendly and paleo and I'm sure your whole family will love them!

Ingredients

Instructions

  1. Drain a can of tuna. 

  2. Seed the 1/2 red bell pepper and cut it into small cubes. 

  3. Add tuna to a bowl together with salt, garlic powder, almond meal, Sriracha, one egg and the bell pepper. Mix well!

  4. Let the mixture stand for 10 minutes. Shape into three patties. Put the patties in the fridge for 20-30 minutes. 

  5. Heat a pan at medium-high heat and add the oil. Add the tuna cakes and fry on each side for 3-5 minutes until crispy and brown. Enjoy! 

Note

  • This recipe makes 3 tuna cakes (or patties). 
  • Sriracha sauce: add double the amount of sauce if you want them more spicy!
Keywords: fish cake, tuna cake, fish, spicy, spicy tuna cake, whole30, paleo, whole 30 fish cake,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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