Jalapeno Sweet Potato Tuna Cakes

A spin to your traditional tuna cake with a protein rich binder (sweet potato) and a spicy flavour kick (jalapeno)  



  • 2 , 4 oz cans of tuna, in water
  • 1 jalapeno, roasted
  • pinch of salt and pepper
  • 1 lemon, sliced
  • 1 sweet potato, mashed
  • 1 tsp of avocado oil
  • 1 tsp of almond flour
  • 1 tsp of garlic, finely chopped
  • 2 green onions, sliced


  1. Preheat oven at 400 F
  2. Boil water, once at full boil; add sweet potato until soft
  3. In separate bowl, add the tuna, salt/pepper, avocado oil, roasted jalapeno
  4. After cooking sweet potato, mash it then add to tuna mixture.
  5. Prep muffin tins and spoon mixture. You should have enough to fill six muffin holes
  6. Bake the tuna cakes
  7. Serve with a lemon wedge; perfect addition to serve with a salad






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