Avocado Cilantro Tuna Cakes |

Tuna is one of the most popular fish in the world. It’s great for you, and easy to cook. What sets this recipe apart is the addition of avocado, cilantro, and a delicious mixture of spices that you are going to love and crave. The avocado gives the fish a creamy texture, while the cilantro adds a fresh and sweet flavor. The spices lend a little heat, and even though the recipe calls for canned tuna, you can substitute it with any kind of white fish.

Tuna is a great source of protein and fat, but healthy eating can come with a few challenges. Traditional tuna recipes are usually based on white meat and low in omega-3 fatty acids. But with so many new varieties of tuna being stocked in your local grocery store, it can be hard to tell which is which. So what you see on the label may not be the healthiest option. Here is a recipe for a healthier version of tuna, instead of the one found on your regular grocery store shelf.

So, what is a tuna cake? It’s a basic, simple and delicious recipe to make and an easy way to get a lot of nutrition in one meal. It’s super easy and soooo good. That is if you like tuna.

Tuna cakes with avocado chunks and cilantro are quick and easy to make.

Avocado Cilantro Tuna Cakes on a bed of spinach with sliced cucumbers, tomatoes, and avocado.

In a pinch, these avocado cilantro tuna cakes/patties are quick to prepare and may be done in 15 minutes. I usually have some kind of tuna in my cupboard, and I was starving the first time I made them! You know that feeling when you’re so hungry that anything that gets in the way of your meal sets you off? That was me, by the way.

Glass bowl with ingredients for Avocado cilantro tuna cakes.

Fortunately, I had some canned tuna on hand, as well as half an avocado and some wilted cilantro. I’ve been trying to include more almond flour into my cooking and baking, so I decided to test it as a binder. When I make tuna cakes, I normally use an egg, but I didn’t have any and thought the mayo would do as a binder. To give them a little kick, throw in some sliced jalapenos.

Avocado Cilantro Tuna cakes cooking in a skillet

Surprisingly, they held up well and cooked up beautifully! Use a nonstick pan and some oil to create a beautiful crust on the cakes. Allow them to cook for approximately 2 minutes on each side, undisturbed. I’ve made these Tuna Avocado Cilantro Cakes a few times now, but this was the first time I made them in a big patty to fit inside a bun. It was an excellent tuna burger! I chose smaller cakes this time so that I could serve them on top of a salad. These are excellent if you have a gluten intolerance since they are prepared using almond flour.

Lime being squeezed over Avocado Cilantro Tuna Cakes on a bed of spinach with sliced cucumbers, tomatoes, and avocado.

Before serving, give the dish a squeeze of lime or lemon to liven up the tastes. All I did to season the salad was lime juice and a pinch of salt. I had a couple patties left over from the day before, and they kept nicely. To reheat, I just reheated them in a pan and served them in a pita wrap with mixed greens.

Avocado Cilantro Tuna Cakes on a bed of spinach with sliced cucumbers, tomatoes, and avocado.

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Avocado Cilantro Tuna Cakes on a bed of spinach with sliced cucumbers, tomatoes, and avocado.

Tuna Cakes with Avocado and Cilantro

Renee Fuentes is a model and actress.

Tuna cakes with avocado chunks and cilantro are quick and easy to make.

Time to Prepare: 10 minutes

Time to cook: 5 minutes

15 minutes total


  • In a mixing bowl, combine all of the ingredients and make small or big patties. Place them in a nonstick pan with oil over medium-high heat and gently toss them. Allow each side to cook for approximately 2 minutes without moving them. Be gentle while flipping the pancakes so they don’t get crushed. 

  • Serve in a salad, on a sandwich, with rice and vegetables, or as an appetizer at a gathering.


To add some heat, add a diced jalapeño.  


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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.