Tuna Two Ways

I love taking a recipe that I made for a quick lunch & giving it a makeover for dinner the next day or whenever! I made these with my favorite brand of tuna, TONNINO and we use it weekly. Having a quick source of high quality protein is crucial in our house, it makes cooking quick but the meal nutrient dense. It’s amazing quality, stored in good quality oil i.e. olive oil which is a great source of healthy fats but also makes it taste AMAZING! It comes in a glass jar (where my eco people at), OH and they have a variety of different flavors, so you basically don’t have to do anything to it!

So what I did was make a quick tuna salad to have on a sandwich. You can have it many ways: with crackers, on a salad, in a wrap, the options are endless. THEN I added two ingredients & turned the tuna salad into tuna cakes, which are perfect for dinner or a fancier lunch if you’re feeling yourself.

Let’s get to the recipes!

Quick Tuna Salad

Serving size: 1 if planning on saving remainder for next recipe. If you’re making the tuna salad for multiple people but still want leftovers for other recipe, just double or triple it depending on how many you’re feeding.

Prep time: 5 minutes

Cook time: n/a

Total time: 5 minutes


  • 2, 6.7 oz jars of TONNINO Tuna (I used 1 lemon pepper & 1 oregano, using only the oil of just one jar but add more if it seems dry)

  • 1 pablano pepper (or any pepper of your choice), diced

  • 1/2 red onion, diced

  • 1/2 cup avocado oil mayo (Homemade or Primal Kitchen)

  • S & P to taste


1. Combine all ingredients into a mixing bowl until well blended and tuna is nicely broken up
2. I made mine into a sandwich by toasting 2 sourdough slices, topped with some fermented veggies & spinach. You can load yours up with any veggies you prefer & maybe some avocado. Have fun with it!
3. Cut in half & Enjoy!

Tuna Cakes w/ a lemon garlic aioli

Serving size: 4

Prep time: 5-7 minutes

Cook time: 10 minutes

Total time: 17 minutes


Tuna Cakes

  • Tuna salad (from recipe above)

  • 1 tbsp. cassava flour

  • 1/2 cup bread crumbs, I used Simple Mills Crackers blended in a blender or food processor. OR you could us almond flour or any bread crumbs of your liking

  • 2-3 tbsp. avocado oil

  • 1 head of bibb lettuce

  • 2-3 radishes, sliced

  • 1 cucumber, sliced

  • 1/2 red onion, sliced

  • sprouts or micro greens


1. Remove previously made tuna salad from the refrigerator
2. Add cassava flour and mix well. This will “thicken” the tuna salad making it more cake like & easier to form into patties
3. Form mixture into equal size patties, about 1 large spoonful. Lay patties on a plate lined with parchment paper and place back into fridge for about 10-15 minutes, longer if they need more time to firm up.
4. Blend Simple Mills crackers in a blender until “bread crumb like” & place in a shallow bowl for dredging (or just add whatever bread crumbs you are using into said bowl).
5. Heat 2-3 tbsp. of avocado oil in a frying pan (I use cast-iron). Get oil hot but not smoking.
6. Pull tuna cakes back out of the fridge and dredge both sides in the bread crumbs, coating evenly.
7. Place breaded cakes in hot oil and fry each side for about 3 minutes. Turn carefully and do the same to the other side. Once nice and crispy on both sides, lay them on a wire rack to cool.
8. Plate & assemble: lay out Bibb lettuce, place 1-2 tuna cakes onto lettuce, top with your sliced veggies (you can use whatever you prefer) and drizzle with lemon garlic aioli (below)!
9. Enjoy!

Lemon Garlic Aioli


  • 1/2 cup avocado oil mayo

  • Juice of 1/2 lemon

  • 1 garlic clove


1. In a wide-mouthed glass jar, add all three ingredients
2. Using an emulsion blender, blend them all together (you could also use a blender here)
3. Use immediately or refrigerate until ready to serve

Peace & Clean Eats,


RecipesKaylee Klewein