Baked Tuna Dill Cakes

Salads have become my main go-to lunch choice over the past month or so.

They’re quick to put together and work with any ingredient you have around. You can pack them full of veggies, protein, fats, whatever you want!

The trick is… to make each salad interesting by adding a touch of creativity. The more creative you get, the more excited you’ll be come lunch time.

Some of my favourite healthy salad add-ins:

  • Pepita seeds: source of protein, vitamin E, magnesium (for your muscles), and zinc (improves your complexion)
  • Roasted Brussel sprouts: loaded with fiber, calcium, potassium, and vitamin A. Similar to broccoli, Brussel sprouts may protect against cancer with their powerful phytochemicals.
  • Avocado: increases absorption of many of the minerals, vitamins, and phytonutrients of the ingredients to your salad!
  • Coconut oil: gets hard at anything cooler than room temperature, so when you add it to a salad, it hardens up and adds great flavour to the salad!

And of course, we can’t forget the protein!

There’s the usual hard boiled eggs, ground poultry or wild game, chicken or turkey breasts, shrimp, leftover steak… oh I’ve tried it all! But sometimes a girl just needs to spice up that salad; and what better way than with some tuna cakes, am I right?

You can pack them with whatever tickles your fancy. Double the batch; heck, triple the batch, then add a couple of patties to a bowl of greens. Voila, salad in 5 seconds.

If you’re not a tuna fan, you could give these salmon cakes a try, too!

Baked Tuna Dill Cakes

Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free (option)

These cakes are great to prepare ahead of time and freeze for a quick protein snack. They’re light, filled with flavor, and considerably lower in fat than their fried counterparts.

Yield: 6 cakes

Servings: 6


  • 2 – 150g cans of oceanwise tuna
  • 1/4 cup brown rice flour *see note
  • 1/4 cup red pepper, diced
  • 1/4 cup egg whites
  • 1/4 cup fresh dill weed or 1 tablespoon dry
  • 1 tablespoon nutritional yeast
  • 1 tablespoon canola mayonnaise
  • 1 homemade dill pickle, diced
  • grated rind from 1/2 lemon
  • 1 tablespoon fresh parsley
  • 1 tablespoon lemon juice
  • Pinch pepper


  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
  2. Combine all ingredients in a large bowl. Shape ~1/3 cup of the mixture into a patty using your hands and place on the prepared baking sheet. Repeat with remaining mix.
  3. Bake for 10-12 minutes, just until egg is set.
  4. Remove from the oven and allow to cool for a couple of minutes.
  5. Serve with a salad and maybe even a dollop of homemade tartar sauce!

note: almond flour could also be used to make this recipe grain-free + paleo

View nutrition inf0

 What are your favorite salad toppers?

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Comments | Leave Your Comment

  1. This looks fabulous! I have never really cooked with canned tuna before (a bit afraid of it maybe?) I’ll have to look for that brand.

  2. Always looking for something to do with cans of tuna besides eat them straight up (I admit to doing this when I’m hungry and lazy!). I loveee the sound of these!

  3. Tuna is one of my go-to’s for sure! In fact, I probably eat way more of it than I should, even though I am careful to buy the light kind. Other favourites are roasted B-sprouts (and other roasted veg, but particularly the sprouts!) edamame, and lots of raw veggies.

  4. I can’t wait to try out this recipe–I have been eating a bit more fish lately and this one looks easy enough to make :)

    Also the Chia Breakfast Parfaits look TO DIE FOR. YUMM-O!

    • I’ve been eating a lot more fish, too. I have no idea what that’s all about, but I could eat salmon and shrimp everyday at least twice a day and be completely happy!

  5. Tuna is my go-to protein, second is cheese!
    I’ve stopped eating the canned chicken…because they don’t taste ‘good’ to me.
    But, this recipe looks awesome. This can be for sandwiches too, I assume? ;]

    • I went through a canned chicken phase, too. Much better to just cook up some chicken and be done with it. I hadn’t even thought about sandwiches, but yes… it would totally work!

  6. Mmm…healthy and delicious! Salmon cakes have been my go-to recipe for a quick weeknight meal for years, but I never thought of tuna cakes. Not sure why! I like how these are baked, which means less time spent fiddling with them on a frying pan and less fat! Win-win situation.

  7. MmMmM I love tuna and salmon cakes!!!

    My favourite salad topping would be goat cheese, dried cranberries and candied pecans!

  8. Happy Thanksgiving! One thing that we can be thankful for — our healthy bodies. Thanks to your nutritious and delicious recipes! Love your savory cakes!

  9. These look amazing :) I will definitely be making them as I have all of the ingredients :) Thanks hun <3

    I love avocado in salads :) I agree! One of the best add ins! Also, I have been drizzling my salads with walnut oil lately! Such a delicate flavour! I love it :)

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