Carnivore Cajun Tuna Cakes

Crispy edges. Tender center. Zero fillers.
High-protein, animal-based fuel with a Cajun kick.

Perfect for meal prep, cutting phases, or stacking protein without carbs.

---

Ingredients

• 2 cans Safe Catch low mercury tuna, drained
• 2 large eggs
• ½ cup pork rinds, finely crushed
• 8 oz shredded cheese
• 2 tbsp finely chopped chives
• 2 tbsp chipotle lime mayo
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• Cajun seasoning (for topping)

---

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine tuna, eggs, crushed pork rinds, shredded cheese, chives, chipotle lime mayo, salt, pepper, and garlic powder.
3. Mix thoroughly until fully incorporated.
4. Form mixture into evenly sized patties and place on prepared baking sheet.
5. Generously season the tops with Cajun seasoning.
6. Bake for 30–40 minutes, or until the cakes are set and golden brown on the outside.
7. Remove from oven and allow to cool slightly before serving.

---

Pro Tips

• For extra crispiness, broil the last 2–3 minutes.
• Pan-sear in butter after baking for a golden crust.
• Top with a dollop of extra chipotle lime mayo for added richness.

---

Estimated Macros (Per Serving – Makes 4 Cakes)

• Calories: ~420
• Protein: ~42g
• Fat: ~28g
• Carbs: ~1–2g

---

Savage Carnivore approved.
Simple ingredients. Maximum protein.