Mommy In Massachussetts

Everyday happenings in the life of a (not so) perfect mommy

Easy Tuna Bacon Cakes

on February 24, 2013

I am a huge fan of cheap meals, especially delicious cheap meals.  And what can be cheaper than a couple cans of tuna, some bacon, and some sweet potatoes?  Add in a few extra spices and some green onions and you get these amazing Tuna Bacon Cakes, as originally seen on Multiply Delicious.  My version is a bit different because my hubby is not a huge fan of cilantro, but it follows the basics of her recipe.  Incidentally, I’d like to say here and now that I am making a vow to myself that whatever recipe I put on here next, it will be one of my own experimentation.  But as a last hurrah before things really go downhill, I wanted to give you these little babies.  Served with some avocado on top, or with a side of sautéed vegetables, these are a pleaser.  And they don’t take long to cook up, which is a plus if you are in a hurry.  Speaking of which, I’m in a hurry to write this post, so let’s get started!



  • 2 Cans Tuna, drained (I’ve heard tell that tuna in oil is better for you, but I had tuna in water on hand)
  • 5 Smallish Sweet Potatoes, Diced, Boiled, and Mashed
  • 5 Strips Bacon
  • 3 Green Onions, Chopped
  • Garlic, Minced (as much or as little as you like, I used one clove)
  • 2 Eggs
  • Sea Salt to taste
  • Pepper to taste
  • 3/4 tsp Dried Rosemary Leaves
  • 2 Tbsp Coconut Flour (not pictured)

To start, get your potatoes prepped and rolling on the stove.  They will take the longest, so it’s better to get them simmering before you start with the rest, otherwise you’ll be waiting for them to catch up with you!  Once your potatoes are going, get your bacon ready.  I prefer to cut mine first before frying it, but some people like to cook their bacon first and then crumble it by hand.  It doesn’t matter which way you do it.  However, I do recommend that you use the pan frying method to cook it.  That way you can use the bacon grease to actually fry your cakes in.


Ohhhhhh yes, looks good, doesn’t it?  Let me just say here that of all the things I love about Paleo, it’s the fact that you could eat bacon every single day and it would be fine.  Obviously we can’t forget about portions and all that jazz, but dang do I love me some bacon!

So, bacon is done.  Use a slotted spoon to remove it from your pan.  We’re trying to leave as much grease in the pan as we can.  Put the cooked bacon on a paper plate or a plate covered with paper towels.

In a medium bowl, mix your tuna, green onions, garlic, salt, pepper, and rosemary leaves together.  I like to add all the seasonings in at this point as opposed to later so I can give it a taste before the eggs go in to make sure it’s seasoned to my liking.  It’s worth noting here that you should remember that your bacon will add some saltiness to the patties, so don’t go crazy with the salt shaker.  And I’m not talking about your booty.


Here is my tuna and spices in my bowl.  Exciting!

At this point your potatoes should be done or at least very close to being done.  When they are done, you should drain them, and then let them dry out a little.  I do this by setting them back on the burner, which usually is still hot enough to do the trick.  Don’t put the lid back on your pot, otherwise they won’t dry out.  Let the steam come up and out, and if they aren’t getting dry enough, turn the burner on very low and sort of shake the pan until they turn a light orange.  It’s important to let them dry out a little bit because I have found that sweet potatoes, not unlike a pregnant woman, tend to retain water.  If you don’t dry them out, your cakes will be super mushy and hard to flip.  Not fun.  But now that they’re DRY, you can mash those babies with a potato masher, fork, or (my weapon of choice) a large whisk.

Once your potatoes are mashed to your liking (whipped, lumpy, somewhere in between) let them cool for just a few minutes, then add them to your bowl with your bacon pieces, eggs, and coconut flour.


Give it all a good stir now, either with a spoon or your hands.  Just make sure you get everything incorporated well.  It should look something like this:


Ooh la la!  Not really, just looks like an orange mess, doesn’t it?  That doesn’t matter, because we’re about to get delicious up in here.

Remember that pan that you were frying your bacon in?  The one that has all that yummy scrummy grease?  Yeah, that one, get it going back on some heat.  Add a little extra oil of your choice if the bacon grease doesn’t cover the bottom of the pan.  We want to heat it to medium high.  However (and you know what I’m going to say next) don’t let it smoke!

Once the oil is heated, shape your mixture into patties and set them gently in the pan .  Mine made 9 patties total, with 4 cooking in the pan at a time.


These will take about 3-4 minutes a side.  You want them to get a good crust going.  I always think the outer crust is the best part.  When they are done, set them on a paper plate covered with foil to keep warm, or pop them into a warm oven while you cook up the rest.


And here is the final masterpiece, served with sautéed okra, garlic, and turnip.  These are good fresh, but I think they are even better reheated the next day.  The flavors really meld nicely together and it’s just delicious.  If you have nothing else going on for dinner tonight or lunch tomorrow, why not whip up a batch of these tuna bacon cakes?  I bet you have half the ingredients in your pantry and fridge already.  So go, cook some awesomeness.  Your tummy and taste buds will thank you!


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