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Sweet Potato Jalapeño Tuna Cakes

Since we could all do with more easy recipes, I’m sharing these Sweet Potato Jalapeño Tuna Cakes! These cakes are so simple and tasty, and they’re Paleo, Whole30, gluten-free, dairy-free, nut-free . . . the list goes on and on! Plus, they come with an addicting lemon-garlic-chive sauce that makes them even more irresistable.

Does the word “tuna” scare you? It always makes me think of tuna “surprise” casseroles in old school cafeterias, even though I haven’t bought a cafeteria lunch in over six years and never had tuna surprise casserole anyway. Tuna is just one of those foods that get a bad rap for being “gross” or “weird” just because of a few misconceptions. Tuna is actually delicious! If you didn’t see the Guacamole Tuna Salad that I posted in May, I recommend you go check it out!

These Sweet Potato Jalapeño Tuna Cakes are a prime example of tuna’s delicious-ness. I actually found it hard to stop eating these! The cakes have just the right amount of heat, and the sauce has just the right amount of tanginess. The sauce, in fact, is the same sauce as my Beet Chips with Garlic Lemon Chive Dip!

Due to the sweet potatoes inside, these tuna cakes have carbohydrates . . . and obviously, a huge protein boost from tuna! They’re basically a complete meal — minus greens, of course. If you wanted to, you could probably sandwich these inbetween some sort of bun. Although they would no longer be Whole30, they would probably be even more delicious! Maybe with some cheese too  . . .

I hope you love this recipe! These Sweet Potato Jalapeño Tuna Cakes are the easiest, delicious-est, best-est option for make-ahead lunches or dinners. You could probably make them for breakfast, too (maybe with an egg on top). The world is your oyster! These would be great to pack for school lunches, too. Then again, I don’t want to think about school right now — it’s the middle of summer!

Have a great day! Come back later this week for another awesome recipe!


Print Recipe
Sweet Potato Jalapeño Tuna Cakes
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cakes
Ingredients
Lemon-Garlic-Chive Dip
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cakes
Ingredients
Lemon-Garlic-Chive Dip
Instructions
  1. Scrub the sweet potato and pierce it all over with a fork. Wrap it in foil and bake it at 400 degrees Fahrenheit for 1 hour. Allow it to cool.
  2. Scoop out 1 cup of sweet potato flesh and mash it with a fork. Add the egg, spices, and tapioca flour. Mix thoroughly.
  3. Add the tuna and mix thoroughly.
  4. Cook in a pan over medium-high heat for 3-5 minutes per side.
  5. To make the sauce, mix all of the ingredients together in a small bowl. Serve the tuna cakes with the sauce and extra chives, if desired.

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