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Hawaiian Tuna Cakes with Pineapple Habanero Salsa

Cuisine Appetizer or Light Meal
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 24
Calories 49 kcal


  • 1 Tbsp avocado oil

Tuna Cakes

  • 15 oz Blue Harbor wild Albacore tuna
  • 2 Tbsp plain Greek yogurt
  • 1 egg yolk
  • 1/2 Tbsp pineapple juice
  • 1/4 cup whole wheat bread crumbs
  • 2 Tbsp diced red bell pepper


  • 1/2 cup diced fresh pineapple
  • 1/4 cup diced cucumber
  • 1 Tbsp diced red onion
  • 1 habanero pepper seeded and minced
  • 2 Tbsp chopped cilantro
  • 1/2 Tbsp fresh lime juice
  • Pinch of salt


  1. 1. In a large bowl, combine tuna, yogurt, egg yolk, pineapple juice, bread crumbs and bell pepper. Stir to combine. Form into small cakes and refrigerate for at least 30 minutes.
  2. 2. In a small bowl, combine pineapple, cucumber, red onion, pepper, cilantro, lime juice and salt. Stir well and refrigerate until ready to use.
  3. 3. Heat oil over medium heat. Working in batches, as necessary, cook each cake 2-3 minutes per side. Top with pineapple salsa before serving.