Tuna Cakes with Roasted Red Pepper Sauce

These Tuna Cakes with Roasted Red Pepper Sauce are flavorful, easy to make, and perfect for meal prep lunches all week long. Everybody will love this healthy tuna cakes recipe, and they are made gluten-free, grain-free, low carb, and whole30 compliant!

20 Minutes Total Time

12 Servings

Ingredients

2 – 5 oz. cans Genova Yellowfin or Albacore Tuna in Olive Oil, drained
2 garlic cloves, minced
1 small onion, finely diced
1/4 cup scallions, finely chopped
2 tablespoons parsley, chopped
1/4 cup roasted red peppers, chopped
3/4 cup almond flour
1/2 teaspoon paprika
1 teaspoon sriracha
1 egg + 1 egg white
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper

For Roasted Red Pepper Sauce

1 cup roasted red pepper (roasted at home, or jarred)
2 tbsp olive oil, or as needed
1-1/2 tablespoon lemon juice
3 garlic cloves
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
2 tablespoon parsley, chopped

Directions

In large mixing bowl add all ingredients, and mix until combined thoroughly.
Scoop approximately 1/4 cup tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
Heat oil in a large skillet over medium. Once hot, add tuna cakes to pan in batches; cook 3-4 minutes on each side, until bottoms are golden.
Make sauce: Place red peppers, olive oil, lemon juice, garlic, and spices in blender and blend on high until combined. Pour into serving container and add herbs.
Serve tuna cakes hot with sauce, or cool and store for later use.