Baked Tuna Dill Cakes

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.

Eating Style: Candida Friendly, Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 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 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!

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Almond flour could also be used to make this recipe grain-free and paleo

Nutrition Information Per Serving

  • Calories: 112
  • Calories from Fat: 24
  • Total Fat: 2.7
  • Cholesterol: 19> mg
  • Sodium: 155 mg
  • Carbs: 7.3 g
  • Dietary Fiber: 1.1 g
  • Net Carbs: 6.2 g
  • Protein: 15.3 g