This Grain-Free Spicy Tuna Cakes recipe from The Whole Smiths is absolutely delicious and easy-to-make. It’s perfect for busy weeknights and loaded with flavor.
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I came up with the idea for this recipe when I was writing my second cookbook, which was just over two years ago. Unfortunately, I already had the recipes for that book locked in so I was unable to use it. Instead, I added it to a running list of recipes and food inspiration in my phone that I keep for future plans. Initially, I had planned to use this recipe in a third cookbook, which I have decided not do to for now. Instead, am beyond excited to share it with you today!
I love a good crab cake but tuna cakes usually leave me feeling underwhelmed. It was obvious there had to be a way to pump up the flavor. I soon realized I could take some of my favorite flavors from a Spicy Tuna Roll and inject them into it’s cousin, the tuna cake. And daaaaang, it worked!
I recipe tested this for my family and can honestly say the entire batch was gone in about 10 minutes. They left me with one. And it was cold because I had been photographing it. Aren’t they darling? I’d say that may be an indicator for you to double the batch the recipe.
You can refrigerate or freeze them to store, I suggest thawing them and refrying them to get a proper ‘do on the crust.