Gluten Free Tuna Cakes

An overhead view of a plate of 3 tuna cakes

Creamy and flavorful gluten free Tuna cakes using leftover potatoes, tuna, and green onions. Perfectly flavored and quick to make.


  • 2-3 TBS Avocado oil
  • 1 1/2 Cups Pre-cook potatoes- Mashed (Leftover Mashed or Baked Potatoes work best)
  • 2 Eggs
  • 1 large clove Garlic (Minced/pressed)
  • 2 Green onions (Chopped)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Cans Tuna Fish in water (Drained)

Optional serving suggestions

  • Green onions
  • Dijon mustard
  • Tartar sauce


  1. Heat a skillet over medium-high heat and add 1 TBS of oil.
  2. While the pan is heating up, thoroughly  combine the potatoes, eggs, garlic, and green onions. Add in the salt, pepper, and tuna, and mix till just combined.
  3. Wet hands and grab a golf ball sized amount of potato mix and form a cake. Place the cake on a plate or piece of parchment paper. Repeat this with all of the potato mix.
  4. Now that the cakes are formed and the pan is hot place a few cakes on the skillet (don't overcrowd them). Cook for 3-4 minutes, till the bottom is golden brown, then carefully turn over. Cook for another 3-4 minutes and then remove from the skillet.
  5. Add another TBS of oil to the skillet and cook another round of cakes. repeat until all the cakes are cooked
  6. Serve immediately  with optional sides (I love them with green onion and Dijon mustard).

Keywords: dairy free, Gluten free, Seafood, Tuna Fish