Plant Paradox Approved Tuna Cakes

I tried my own version of tuna cakes from various recipes. Many use nightshades and a bunch of things that are not approved for the Plant Paradox Program so I had to create my own version.

I was also hesitant to make these because I am still trying to limit my carbs and almond flour has some carbs. Oh well! They were sooo good and only took me about 15 minutes to whip up.


Tuna cakes:

* 1 can of wild canned albacore tuna

* 1/4 of an onion (I used red onion but it’s up to you)

* 1 tablespoon of parsley (finely chopped)

* 1 tablespoon cilantro (finely chopped)

* Dash of salt and pepper

* 1 pasture egg

* 1/3 cup of blanched almond flour (I got it at Costco)

* 1 tablespoon of lemon juice


* 2 tablespoons of Primal Kitchen Avocado Mayo

* 1 teaspoon lemon juice

* 1 tablespoon Wholly Organic Guacamole


* Mix all the ingredients together in a bowl. I like to use a fork!

* Use your hands to form patties on a plate.

* Heat a skillet with avocado oil in it. Place tuna cakes on the warm pan and cook about 3-4 minutes on each side. The cakes should have a crispy outer layer and look golden.

* Whip up the sauce real quick by mixing together all the sauce ingredients.

* Serves two people. Eat up!


3 Comments Add yours

  1. piggywhistles says:

    Sounds great but I’m not sure what size can of tuna to use.


    1. Plant Paradox Girl says:

      I used the standard size tuna can (4 oz).


  2. piggywhistles says:

    Thanks. 🙂


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