Gluten Free Tuna Cakes

Tuna is an amazing source of protein and a stellar snack food.

The tuna we are using is the SAFEST on the market it is a brand called Safe Catch , and  is safe for for athletes, kids, and pregnant women. The levels of mercury are the lowest in the industry because safe catch tests every fish they use.

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We have an amazing recipe for tuna cakes that I know you will love.

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  • 3 cans (5 ounces each) solid white tuna in water
  • 1 large egg, lightly beaten
  • 1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish
  • One-third cup,pork rinds
  • 3 tablespoons mayonnaise (greek yogurt can be used instead)
  • 1 -1½ whole lemons juiced
  • ½ large onion finely chopped
  • 3-4 tablespoons extra light, olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper




  • In a large strainer, in the sink over a large bowl, add the 3 cans of tuna and let them drain while you prepare the following ingredients.
  • Sauté the onions for about 5 minutes in a sauté pan, until translucent. Set aside and let cool.


  • While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro to the mixture.
  • Add the tuna, beaten eggs, cooked onions and pork rinds, and mix gently until ingredients just hold together.



  • In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
  • Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 6-8 patties.




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