Safe Catch Sesame Crusted Tuna Cakes

sesame crusted tuna cakes

Serving Size: 4-6 servings

Submitted by: Laurel and Rebeccah Wassner of Athlete Food Blog


2 (5 oz.) Cans of Safe Catch tuna (Don’t drain, no oil or water added)

1 TSP Freshly grated ginger

2 TSP Bragg’s amino acids (or soy sauce)

2 TSP Athlete Food’s Caribbean green seasoning

1 Large sweet potato, steamed and mashed (how to: peel and cut potato into large chunks and steam in the microwave 5-7 minutes)

1 Egg

1/2 Cup cooked quinoa

1/2 Cup sesame seeds or shredded coconut (we do half the batch with sesame, half with coconut)

Olive oil for cooking

Salt and pepper to taste

Sriracha Honey Topping

Plain Greek yogurt (up to your discretion)

Sriracha (up to your discretion)

Honey (up to your discretion)


Mix all ingredients in a large bowl.

Form into cakes and roll in sesame seeds so that they are covered on the top, bottom, and sides.

Heat enough oil in a frying pan so that it covers the bottom. When hot, gently place cakes in the frying pan.

Cook 2-3 minutes per side over medium high heat. You may need to adjust the heat if you find the coconut or sesame seeds are browning too fast. The cakes should be golden, not blackened (which WILL happen the second you stop watching them!)

Top with Sriracha Honey sauce

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Our Mission

Our mission is to provide consumers with pure and delicious seafood, while also protecting purity in our oceans, lakes, and rivers.

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85 Liberty Ship Way, Suite 203 Sausalito, CA 92929