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The gluten-free sweet potato tuna cakes are the perfect easy meal! They’re packed with protein, and fiber, and are easy to make.

A plate of sweet potato tuna cakes with lemon.

When I first started changing up my diet, tuna cakes and salmon cakes were always on the menu! Both my husband and I loved them, and they’re packed with protein. This version is also packed with fiber, making it a perfect balanced recipe to meal prep for lunch for the week,

Why you’ll love these sweet potato tuna cakes

  • Great for meal prep! These cakes are easy to make ahead and pack protein and fiber, plus taste great!
  • Easy to make egg free. Read below for how to make an egg free version with the same great taste!

The ingredients for sweet potato tuna cakes

  • Canned Tuna. I’ve had mercury issues in the past, so I always opt for skipjack as it’s lower in mercury than albacore!
  • Sweet Potato. Sweet potato puree in a can is a bit too watery for this recipe. I recommend baked sweet potato instead of canned because it has a bit more structure and works better in recipes like this!
  • Eggs. See notes below on making the recipe egg free!
  • Coconut Flour and Arrowroot Starch.
  • Avocado Oil.
  • Chives, Garlic Powder, Salt, and Pepper. Omit pepper for AIP.

How to make sweet potato tuna cakes

  • Step One. Drain and flake the canned tuna in a bowl.
  • Step Two. Add the other ingredients and mix to form the tuna mixture.

The tuna mixture before cooking in a glass bowl.

  • Step Three.  Form the mixture into tuna cakes and place on baking sheet.

A baking tray with sweet potato tuna cakes.

  • Step Four. Bake in the oven.
  • Step Five. Remove from oven and enjoy!

Tips & tricks

  • Use skipjack tuna for lower mercury. I’ve had mercury issues in the past, and I always opt for skipjack as it’s lower in mercury than albacore.
  • Add a dip. I tend to keep it simple with avocado mash, but these are also great with a garlic aioli!

Are tuna cakes healthy?

Healthy is always subjective, but considering these are packed with fiber and protein, we’d call them a healthy choice!

Can you use canned sweet potato puree instead?

Sweet potato puree in a can is a bit too watery for this recipe. Baked sweet potato has a bit more structure and works better in recipes like this!

How to make the tuna cakes egg free

  • Use a flax egg. To make a flax egg, use 2 tbsp ground flax seed and 6 tbsp water. Mix and allow it to sit for 5 minutes.
  • Use a gelatin egg. For the gelatin egg add 1/2 cup water to a small saucepot and slowly pour over the 2 tbsp gelatin.  Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn it on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.

Keep in mind that the tuna cakes will be a lot more delicate with an egg substitute!

A plate of sweet potato tuna cakes with lemon and dip.

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Sweet Potato Tuna Cakes

  • Author: Michelle
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 2 5oz cans of tuna
  • 1 cup mashed sweet potato
  • 2 eggs (see notes for egg free)
  • 1/4 cup coconut flour
  • 3 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 2 chives, chopped
  • 2 tsp garlic powder
  • Salt and pepper (omit pepper for AIP)

Instructions

  1. Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
  2. Drain the cans of tuna and squeeze out the excess liquid. Add the tuna to a bowl and flake with a fork.
  3. Add the sweet potato, eggs, coconut flour, arrowroot, and seasonings. Mix with a rubber spatula until fully combined.
  4. Form the mixture into uniform tuna cakes (you should have about 8) and evenly space on the baking sheet.
  5. Bake in the oven for 20-25 minutes (or until crispy), carefully flipping about halfway through. Note that the tuna cakes will be more delicate if using an egg substitute.
  6. Remove from the oven and serve with a dip of your choice (like an aioli or avocado mash) with lemon wedges.

Notes

  • Use a flax egg. To make a flax egg, use 2 tbsp ground flax seed and 6 tbsp water. Mix and allow it to sit for 5 minutes.
  • Use a gelatin egg for AIP. For the gelatin egg add 1/2 cup water to a small saucepot and slowly pour over the 2 tbsp gelatin.  Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn in on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
  • All nutrition facts are estimated and will vary.
  • Method: Oven

Nutrition

  • Serving Size: 1 serving
  • Calories: 259
  • Fat: 11.9g
  • Carbohydrates: 15.6g
  • Fiber: 2.6g
  • Protein: 21.5g