Tuna Cakes for Travel (Easy, Flexible Meal)
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These tuna cakes for travel are one of the meals I come back to again and again—at home, on the road, at a campsite, wherever.
It’s simple, it’s flexible, and it works with whatever you’ve got on hand.
And most importantly… it doesn’t feel like you’re “making do.” It actually tastes like a real meal.
What I do
I start with a couple cans of tuna and build from there.
I usually use Wild Planet albacore because it doesn’t have that strong, fishy taste—it’s just cleaner and easier to eat, especially when you’re already dealing with food sensitivities.
Into a bowl goes:
- 2 cans of tuna (drained)
- 1 slice gluten-free bread, crumbled (I usually use the heel—it breaks up easily)
- A handful of chopped green onions
- Fresh cilantro (as much or as little as you like)
- A little diced jalapeño (fresh or from a jar—whatever I have)
Then I add:
- 1 egg
- A spoonful or two of mayonnaise
- Salt and pepper
Mix it all together until it holds.
If it feels too wet, I add a little more bread.
If it feels too dry, a little more mayo.
No measuring cups. Just feel it out.
Cooking it
I form it into patties and cook them in a frying pan.
I usually spray the pan with avocado oil and cook them over medium heat until they’re golden on both sides.
Nothing fancy. Just cook it until it looks good and holds together.
The sauce (don’t skip this)
This is what makes it.
I mix:
- Mayonnaise
- Whatever hot sauce I have on hand
That’s it.
Sometimes it’s sriracha, sometimes it’s something else. It doesn’t matter—it always works.
How I serve it
Most of the time, I put it on top of whatever vegetables I have.
This plate was:
- Lettuce
- Red bell pepper
- Avocado
- Mixed olives
- Grape tomatoes
- A squeeze of lemon
But honestly, it changes every time.
Sometimes I toss the greens with olive oil and vinegar first.
Sometimes I don’t.
Sometimes I have more, sometimes less.
The tuna cake is just the protein that pulls it all together.
Reheating (this matters when you’re traveling)
These reheat really well, which makes them perfect for road trips.
You can microwave them, or reheat them in a HotLogic.
If you’re using a HotLogic, wrap them in parchment paper (you can add foil around that if you want). That helps keep them from drying out and keeps everything contained.
They hold up really well, which means you can make them ahead and not have to cook every single meal from scratch on the road.
Why I love this for travel
This is exactly the kind of meal that makes traveling with food restrictions doable.
It doesn’t require:
- special equipment
- a full kitchen
- or perfect ingredients
Just a bowl, a fork, a knife, and a pan.
And if you’re traveling with food allergies or dietary restrictions, meals like this make a huge difference.
You don’t have to rely on restaurants or hope you find something safe–you can make something simple, flexible and that actually works for your body.
This is exactly the kind of meal I use to stay consistent while still being able to travel.
Real life note
This isn’t a “perfect” recipe.
It’s a reliable one.
It’s the kind of thing you can throw together without thinking too hard—and still end up with something that feels like an actual meal instead of a compromise.