These wonderful tuna cakes are keto, paleo, and gluten-free. They contain no bread crumbs. Tuna patties are easy, affordable and nutritious!
Sometimes the simplest meals are the best. I love cooking (after all, I’m a food blogger). But sometimes you tire of complex recipes and heavy meals and you want something light and easy.
That’s why 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.
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 keto fried fish. But she loves these patties!
I love making them because they are easy, affordable and nutritious. They are also substantial and filling. These 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:
Canned tuna: I use water-packed tuna in this recipe.
Mayonnaise: I prefer mayonnaise made with avocado oil. Sir Kensington’s is a good brand.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Garlic powder works too.
Eggs: I use large eggs in almost all of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Chopped parsley: If you don’t have fresh parsley, you can use dried parsley instead.
Olive oil for frying: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Another option is to use butter.
How to make tuna cakes
It couldn’t be easier! The detailed instructions are in the recipe card below. The basic steps:
Mix the ingredients. Simply mix everything together (except for the oil) in a bowl.
Cook the patties. Fry the tuna patties in olive oil, about 3 minutes per side over medium heat. That’s it!
How to serve them?
I like to serve these tuna patties with a side of a big salad. It’s the perfect meatless-yet-low-carb dinner! Sometimes I serve them with creamy cucumber salad or with olive oil broccoli salad.
What about leftovers?
Leftovers keep well for up to 3 days. Keep them in the fridge in a sealed container, and reheat them 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.
If you prefer salmon to tuna, I highly recommend these tasty baked salmon patties.
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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Tuna Cakes
INGREDIENTS
- 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 Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley or cilantro
- 4 tablespoons olive oil for frying*
INSTRUCTIONS
- 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.
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NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.