Paleo Tuna Cakes with Sriracha Aioli

Not all tuna is created equal! In this week’s blog post, our friend Jennifer from Wanderlust and Wellness shares how her husband transformed tuna into one of her favorite foods (and let’s just say that it’s all about the quality). Plus, a Paleo-friendly tuna cakes recipe with a kick! Check it out.

Let’s talk about tuna cakes. Does anyone else have childhood memories of eating tuna cakes for dinner, usually with a side of creamed peas, while watching Dan Rather on the evening news? Just me? Well, I hated tuna cakes as a child, so I continued to avoid them as an adult. That is, until recently, when my husband (who could eat tuna out of a can) forced me to try tuna again. I am a firm believer, though, that it’s all about the quality of the tuna. That’s why for this recipe, and all of my tuna recipes, I only use Wild Planet Albacore Tuna.

Whenever I fix tuna the cat comes running — he knows what’s up! You guys might not believe me, but these are literally THE BEST tuna cakes I have ever made, hands down. And the Sriracha aioli puts these over the edge in the awesome flavor department. Did I mention these are SO GOOD? Try them for yourself and let me know what you think.

Image of Paleo Tuna Cakes with Sriracha Aioli


Tuna Recipes



Prep Time

20 minutes

Cook Time

20 minutes


  • 5 cans (5oz) Wild Planet Albacore Wild Tuna

  • 2 eggs

  • ½ cup gluten-free breadcrumbs

  • 4 Tbsp organic mayo (I use Primal Kitchen Avocado Oil Mayo)

  • 2 Tbsp lemon juice

  • ½ white onion, chopped

  • 1 Tbsp + 2 tbsp. ghee

  • 1 tsp. pink Himalayan salt

  • ½ tsp. black pepper

  • Sriracha Aioli

  • ½ cup organic mayo (I use Primal Kitchen Avocado Oil Mayo)

  • 2 Tbsp Sriracha sauce

  • 1½ Tbsp lemon juice

  • Salt to taste



  1. In a skillet, melt 1 Tbsp ghee and sauté onions

  2. Empty tuna into a large mixing bowl.

  3. Add mayo, lemon juice, salt, and pepper to the tuna in mixing bowl. Stir well to combine.

  4. In a small bowl, whisk the two eggs, and then add to the tuna mixture.

  5. Add in onions and breadcrumbs and stir to combine.

  6. In the same skillet you sautéed the onions, melt the additional 2 Tbsp ghee on medium to medium-high heat.

  7. Use a ⅓ cup measuring cup to scoop out the tuna mixture and form into patties. Place into skillet and cook about 3-4 minutes on each side until golden brown and crisp.

  8. Continue until all patties are cooked.

  9. While the patties are resting, whisk together all Sriracha ingredients.

  10. Drizzle aioli over patties and serve.

Image of Paleo Tuna Cakes with Sriracha Aioli
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