Paleo Spicy Sweet Potato & Tuna Cakes

These baked tuna cakes are an easy, protein-packed meal made with simple ingredients and baked instead of fried. They’re great for meal prep, quick lunches, or an easy dinner when you want something filling but light.

Using sweet potato adds natural sweetness and helps bind everything together, while the tuna keeps it hearty and satisfying.

Ingredients

• 3 tablespoons melted ghee, divided

• 2 cans wild-caught albacore tuna, drained

• 3 green onions, thinly sliced

• 1 large baked sweet potato, skin removed and mashed

• 1 tablespoon lemon juice

• 1 tablespoon minced jalapeño

• 2 large eggs

• 1/2 teaspoon red pepper flakes

• Himalayan salt, to taste

• Black pepper, to taste

Directions

1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with 1 tablespoon of the melted ghee.

2. In a large bowl, combine the tuna and green onions, breaking up the tuna until evenly mixed.

3. Add the mashed sweet potato and stir until well combined.

4. Mix in the lemon juice, jalapeño, remaining melted ghee, eggs, red pepper flakes, salt, and pepper.

5. Spoon about 1/4 cup of the mixture into each muffin cup, pressing gently to flatten the tops.

6. Bake for 20–25 minutes, or until the tops are set and lightly golden.

7. Allow to cool slightly before removing from the pan.

Servings

Makes 12 tuna cakes.