Spicy Tuna Cakes with Red Bell Pepper are my go-to when I need a quick, delicious meal that feels a bit fancy but is totally doable on a weeknight. Growing up in the Midwest, tuna was a pantry staple, and I’ve always loved finding new ways to jazz it up. These tuna cakes are packed with flavor, thanks to the kick of spice and the freshness of red bell pepper and cilantro. They’re perfect for those nights when you want something a little different but don’t have hours to spend in the kitchen.
These Spicy Tuna Cakes pair beautifully with a light, crisp salad—think arugula with a simple lemon vinaigrette. For a heartier meal, serve them alongside roasted sweet potatoes or a quinoa salad. If you’re feeling indulgent, a side of crispy fries or a creamy coleslaw would also be fantastic. And don’t forget the avocado yogurt sauce for dipping!
Spicy Tuna Cakes with Red Bell Pepper
Servings: 4
Ingredients
2 cans of tuna, drained
2 large eggs
1/2 cup almond flour
1/4 cup plain yogurt
1 tablespoon lemon juice
2 green onions, chopped
Salt, to taste
Ground black pepper, to taste
1/2 red bell pepper, finely chopped
1/4 cup cilantro, chopped
2 tablespoons olive oil
Cilantro leaves, for garnish
Directions
Combine tuna, eggs, almond flour, plain yogurt, lemon juice, green onion, salt, and ground black pepper in a large bowl.
Add the finely chopped red bell pepper and cilantro to the mixture, stirring until well combined.
Heat olive oil in a non-stick skillet over medium-high heat.
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