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  • Catherine Myburgh

Tuna Fishcakes

Healthy, affordable, easy and tasty tuna fishcakes perfect for meal prep and packed lunches. I love a good lunch box and these crispy little nuggets, high in protein and healthy fats make an incredibly simple, yet delicious addition.

RECIPE | Serves: 2 | Yields: 6 small fishcakes | Cook time: 15-20 minutes at 180° C


  • 1 large tin of tuna (drained)

  • 1 egg

  • ¼ cup finely diced red onion

  • 1-2 tsp. dijon mustard

  • 1 tsp. sweet smoked paprika

  • ½ lemon or lime (juice)

  • ¼ cup finely diced sweet bell pepper

  • ¼ cup flour of choice (i.e. buckwheat/oat/wheat/gluten-free)

  • Large handful of roughly chopped fresh coriander (optional)

  • Pinch of salt

Dry crumb:

  • 1 tbsp. ground almonds (almond flour)

  • 1 tbsp. nutritional yeast


  1. Preheat the oven to 180° C and line a baking tray with parchment/baking paper.

  2. Add all the ingredients into a medium sized bowl and thoroughly mix to combine. If the mixture appears too wet, add an additional 1-2 tbsp. of flour.

  3. In a separate bowl, combine the ground almonds and nutritional yeast to form the dry crumb.

  4. Using your hands, mould the tuna mixture into round fishcakes and evenly coat in the dry crumb.

  5. Space out the fishcakes on your lined baking tray before popping them in the oven to bake for approximately 15-20 minutes or until golden and crispy.

  6. Serve alongside salad & grains or load them up in a pitta or wrap.

Nutritional Content per Serve

Total Energy 216 kcal

Protein 25 g

Total Fat 5.8 g

Net Carbohydrates 14 g

Dietary Fibre 3.8 g

Total Sugar 3 g

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