- 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)
- Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
- Drain the cans of tuna and squeeze out the excess liquid. Add the tuna to a bowl and flake with a fork.
- Add the sweet potato, eggs, coconut flour, arrowroot, and seasonings. Mix with a rubber spatula until fully combined.
- Form the mixture into uniform tuna cakes (you should have about 8) and evenly space on the baking sheet.
- 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.
- Remove from the oven and serve with a dip of your choice (like an aioli or avocado mash) with lemon wedges.
- 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
- Serving Size: 1 serving
- Calories: 259
- Fat: 11.9g
- Carbohydrates: 15.6g
- Fiber: 2.6g
- Protein: 21.5g