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Tuna & Sweet Potato Cakes



One of the reasons we’re fond of this recipe is that it leans on one of the more humble pantry staples — the ever-present can of tuna fish — and yet it turns out a rather fancy dish. It’s also a nice change to see sweet potato in a fishcake. It may seem as though it will add too much sweetness, but worry not. It does add a light, honey note, but with all the lemon, green onion, and parsley, the cakes have a classic savory flavor. And the sweet potato gives them a light, pillowy texture and crispy, golden-brown finish.

These tuna cakes are quick and easy to pull off, but they look very pretty, and they have a cozy, satisfying vibe — perfect for anything from a weekend lunch to a date night. In either case, we like to perch our cakes atop a simple green salad dressed in a sherry vinaigrette. (Think: Dijon mustard, lemon, and shallots).

Our tip: Watch the bottom edges of your fishcakes; they’ll turn golden brown when it’s time to turn the cakes. And for a fun appetizer — or a treat for the kids’ table — you can swap out the ½ cup for a ¼ cup when you form the cakes. Mini fishcakes!


Servings: 4



½ cup sweet potato, baked
2 5-oz cans Wild Planet Albacore Wild Tuna, undrained
2 eggs
½ cup breadcrumbs
4 Tbsp finely chopped green onion
½ cup shredded carrot
2 tsp lemon zest
2 Tbsp chopped fresh parsley
Black pepper, to taste
2 tsp olive oil
Lemons, cut into quarters for garnish
Aioli for dipping (optional)



In a large bowl, break up the albacore tuna with a fork. Add the sweet potato, eggs, breadcrumbs, green onion, carrot, lemon zest, parsley, and black pepper and mix until combined.

In a large, nonstick frying pan, heat the oil over medium heat.

Using a ½ cup measuring cup, shape the tuna mixture into cakes, adding them directly into the hot pan. Cook for 2 to 3 minutes on each side, or until the cake is golden brown.

Serve immediately, garnishing with lemon wedges and aioli.


Recipe source: Wild Planet

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