Spicy Tuna Paleo Pumpkin Patties by Ashley of

Spicy Tuna Pumpkin Patties

  • Author: Ashley Thomas


  • 1 (15 ounce) can organic pumpkin
  • 3 (5 ounce) cans wild caught tuna, drained
  • 4 green onions, sliced
  • 3 eggs
  • 1 serrano pepper, minced
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • Ghee or Grassfed Butter, to shallow fry


  1. Preheat oven to 350F.
  2. Mix all of the ingredients together in a bowl.
  3. Using a large disher, pour the mixture into a muffin pan with parchment muffin liners (you’ll want these!).
  4. Bake at 350F For 30 minutes.
  5. Allow the patties to cool on a wire rack. Meanwhile, melt butter or ghee in a cast iron skillet. Fry the patties for a few minutes on each side, until a nice golden crust develops.


If you decide to freeze these, I suggest shallow frying them first. Then freeze them on a sheet pan individually before putting them in a ziplock bag – this way, they don’t stick together.