Healthy tuna cakes are keto, paleo, and gluten-free. They contain no bread crumbs. Tuna patties are easy, affordable and nutritious!
I make these delicious 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.
Easy recipe with readily available ingredients
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.
Even the Picky Eater likes them!
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 patties!
I love making them because they are easy, affordable and nutritious. They are also 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Water-packed tuna
- Avocado oil mayonnaise
- Dijon mustard
- Minced garlic
- Kosher salt and black pepper
- Chopped parsley
- Olive oil for frying
How to make tuna cakes
It couldn’t be easier! The detailed instructions are in the recipe card below. The basic steps:
- Simply mix everything together (except for the oil) in a bowl.
- Fry the tuna patties in olive oil, about 3 minutes per side over medium heat. That’s it!
How to serve them?
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 this recipe
If you prefer to bake your tuna cakes rather than fry them, you could try this recipe for baked tuna patties. While I personally think that the pan-fried version tastes better, the baked patties are excellent too.
And if you’re looking for more tasty recipes made with canned tuna, you should definitely try this wonderful keto tuna casserole.
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- 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.