These healthy tuna cakes are paleo, gluten free and keto. They contain no bread crumbs. Easy, affordable and nutritious, it’s the perfect weeknight dinner!
I make these paleo tuna cakes for dinner about once a week. They are an excellent option for those nights when you just don’t feel like cooking an elaborate meal.
The ingredients for this recipe are readily available. I always have canned tuna, eggs, mayo, and mustard. The only ingredient I sometimes don’t have is fresh parsley or cilantro, in which case I either omit them or use 1 teaspoon of dried parsley. You can also use garlic powder instead of fresh garlic.
We are a family of four. Two of us love fish, one of us tolerates them, and the Picky Eater won’t touch them, with the exception of low carb fried fish. But she loves these healthy tuna cakes!
Tuna cakes are easy, affordable and nutritious. They are substantial and filling. My tuna cakes are also paleo, gluten-free and keto. They contain no bread crumb – those really aren’t necessary. The patties hold together just fine without them.
How to serve these tuna cakes?
What about leftovers?
Leftovers keep well for up to 3 days. Keep them in the fridge in a sealed container, and reheat in the microwave on 50% power.
A few alternatives to these tuna cakes
If you prefer to bake your tuna cakes rather than fry, you could try this recipe for baked tuna patties. While I personally think that pan-fried tuna cakes are best, the baked patties are excellent too.
And if you’re looking for more tasty recipes made with canned tuna, try this wonderful low carb tuna casserole.
You can easily halve this recipe, by the way – as I do in the video.
- 2 (5 oz) cans tuna in water, well-drained and flaked with a fork
- 2 tablespoons avocado oil mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 2 large eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley or cilantro
- 4 tablespoons olive oil for frying*
- Preheat oven to the "keep warm" setting (150-170 degrees F).
- In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper and parsley.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
- Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
- Serve immediately.