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These Asian Tuna Cakes are bursting with flavor from ginger, garlic, red pepper flakes, and coconut aminos. They're easy to put together and completely paleo and Whole30 compliant.

Asian Tuna Cakes - Paleo, Low Carb, Gluten Free

  • Yield: Makes 4 Servings 1x


Note before you begin... Make sure the tuna is completely drained and as dry as possible. Excess moisture will make the tuna cakes fall apart.




  1. In a large mixing bowl, combine tuna, eggs, shallot, garlic, parsley, coconut aminos, ginger, sesame seeds, red pepper flakes, sea salt and black pepper. Mix until ingredients are well incorporated.
  2. Form mixture into 8 equal sized patties. Place the patties in the freezer for about 30 minutes.
  3. Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the patties to the pan.
  4. Fry the tuna cakes for about 3-4 minutes on each side. Use caution as you are flipping them over as they are very delicate and will crumble apart easily.


4g net carbs per serving


  • Serving Size: 2 cakes
  • Calories: 176
  • Fat: 4.25g
  • Carbohydrates: 4.5g
  • Fiber: 0.5g
  • Protein: 32g