tuna cakes, buffalo style.

this is an old classic made yummier and healthier, if i do say so myself.

if you think tuna cakes are disgusting, then maybe you need to call these something else.  perhaps tuna sliders, sans bun?  or crispy tuna medallions?

whatever you decide to call them, these are sensational.  i found myself talking about them in my last student’s lesson (hi michelle!) and had to make them right away with my new gluten-free flour!


are you on a diet?  well, this is about as clean as protein gets, y’all.  i’ve been making tuna cakes for a long time, and i always fry them in coconut oil, or even butter.  but these were fried with coconut oil spray and only a teaspoon of olive oil!  and they crisped up so perfectly.

that “good fat” type oil had become my staple in life.  it turns out there really can be too much of a good thing!  so i’m cutting back a little.  a lot, actually.  and i’m already losing weight!!!

anyway, enough about me.  let’s talk more about me.  and my yummy little tuna cakes.

you can change this recipe up any way you like.  gotta have mayo?  do it.  need them to be creamy?  my mom loves to use laughing cow cheese in hers.  there are so many ways to do it, but i’ll show you the method i used today…


  • i only use italian imported tuna ~ it has a gold label and is usually at the bottom or the top of the tuna aisle.  it’s called “tonno” and it’s so so so so good.  that’s four so’s, you guys.  i highly recommend it.  regular grocery stores carry it and if they don’t, ask them to.  seriously.
  • celery, or celery seeds.  or both!  if you’re obsessed like i am.
  • some kind of pickled item.  pickled okra, pickles, sauerkraut is amazing. just whatever you have.  i used pickles today.

there’s more you need, but this is where you can mess with the ingredients.  here’s the recipe…

  • drain one can of tuna, and drop into a mixing bowl
  • add one egg white, one tablespoon mustard, and some frank’s hot sauce
  • add chopped celery, chopped pickles, celery seed and black pepper
  • mix well and pack into little balls or medallions (the mixture will be a little wet, so squeeze some of the juice out)
  • dredge in your favorite flour; i used my new superfood seed flour and it worked so well!
  • drop into a hot pan, sprayed with coconut oil.  after they’ve started browning, add just a teaspoon of olive oil in the middle of the pan, and slide it all around.
  • turn them after a few minutes and cook on the other side.  you shouldn’t need any more oil.  if you do, that means your pan is a little too hot.

serve atop a fresh little salad.  the one i made today just has the juice of an orange, a little white vinegar, a teaspoon of olive oil, some fresh dill, and kosher salt and fresh cracked black pepper, all poured right into the salad and tossed.  and it was divine.

here’s a picture of that superfood flour…


and another gorgeous picture of those tuna cakes…


okay, maybe they’re not gorgeous.  but if you could just taste them…

i’m going back for more!


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