Gluten-Free Tuna and Chard Cakes with a Crunchy Twist

Chef Brainy
What Started it all:
canned fish (tuna, sardines), Chard, flour, food processor

A delicious and healthy recipe that combines the protein-rich canned fish with the nutritional powerhouse of chard, all wrapped up in a crispy gluten-free package. Perfect for a quick and easy dinner or lunch that’s also fun to make!


  • 1 can of tuna (drained and flaked) or 1 can of sardines (drained and chopped
  • 1 bunch of chard, stems and leaves separated
  • 1 cup of gluten-free flour
  • 1/4 cup of olive oil
  • Salt and pepper to taste
  • Food processor (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Rinse the chard leaves and stems, and chop them into small pieces. Set aside.
  3. In a large mixing bowl, combine the flaked tuna or chopped sardines, chopped chard, and gluten-free flour. Mix well until everything is fully incorporated.
  4. Add the olive oil, salt, and pepper to the mixture, and stir until the mixture forms a cohesive dough. If the mixture is too dry, add a little more olive oil. If it's too wet, add a little more gluten-free flour.
  5. Using your hands or a food processor, shape the dough into 8-10 patties, depending on the desired size.
  6. Place the patties on a baking sheet lined with parchment paper, leaving about 1 inch of space between each cake.
  7. Bake the cakes in the preheated oven for 20-25 minutes, or until they're crispy on the outside and cooked through.
  8. Serve hot and enjoy!

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