Tuna Cakes With Coconut

Tuna Cakes With Coconut

Tuna is rich in protein and omega-3 oils, making it a filling and heart-healthy base for any meal. Canned tuna is particularly useful for those who want to eat healthily but have busy schedules or limited budgets since it is precooked and generally much more affordable than fresh fish.

Our paleo tuna cake with coconut recipe is fast and easy, making it ideal for rushed weeknight dinners or weekends when you would rather relax than spend a lot of time cooking. Because it is simple, it does not produce many dishes either.

The most challenging part of this recipe is choosing which type of canned tuna to use. We recommend looking for canned tuna packed in water rather than olive oil, as water-packed tuna tends to contain fewer calories and less fat.


  • 10-12 oz canned tuna
  • 1 T fresh basil, chopped finely (can substitute chives or scallions)
  • 1 jalapeno (optional)
  • 2 T coconut flour
  • 2 T coconut flakes
  • 2 T olive oil
  • Salt to taste
  • 1 T coconut oil (for cooking)


  1. Flake the canned tuna. To do this, shred the tuna with a fork. Note: some canned tuna comes already flaked, in which case you can skip this step.
  2. Mix all of the ingredients except for the coconut oil together in a bowl.
  3. Shape the mixture into four equally sized patties.
  4. Over medium heat, add the coconut oil to a skillet and warm it until it’s melted.
  5. Cook the patties on each side until golden brown.
  6. Serve with a veggie side like our oven-roasted asparagus or the green of your choice for extra nutrients.


Making these tuna cakes should take around 20 minutes, including both prep and cook time. The recipe makes two servings. Calorie amounts vary based on the type and amount of ingredients you use, but a serving likely will not contain more than 400 calories. It is also keto and grain-free, so you don’t have to worry about carbs.

Adapted from this recipe.