These portable, delicious, and paleo spicy tuna cake are sure to win over your friends, family, and workout buddies!

Inexpensive ingredients like sweet potatoes, canned tuna, and jalapeño peppers are transformed into flavour-packed and nutritious Whole30-friendly savoury seafood bites! Not only will they keep up to four days in an airtight container in the fridge. You can make bulk amounts and freeze up to 3 months.

These savoury cakes are totally adaptable and you can use a myriad of canned or leftover cooked seafood. Some of my favourite varieties include cakes made with cooked crab, canned salmon, and boneless/skinless sardines. It’s a fantastic and inexpensive way to get more healthy seafood in your diet!


  • 3 tablespoons melted ghee, divided
  • 10 ounces canned albacore tuna packed in water, drained
  • 3 scallions, thinly sliced (about ⅓ cup)
  •  2 tablespoons finely minced fresh coriander
  • 1⅓ cup mashed baked sweet potato • finely grated zest from ½ medium lemon
  • 1 tablespoon minced jalapeño pepper
  • 2 large eggs
  • ½ teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium lemons, cut into wedges (optional)


  1. Preheat the oven to 350°F, and use a brush to grease a 12-cup regular-sized muffin tin with one tablespoon of melted ghee.
  2. In a large bowl, mix together the tuna, scallions, and coriander. Add the mashed sweet potato to the tuna mixture, and gently combine.
  3. Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste.
  4. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
  5. I use my hands to mix everything together because that way I can make sure that the fish chunks aren’t overly broken up. Put the mixture into the trays cook for 20-25min