Easy Tuna Cakes Recipe

These crispy tuna cakes are paleo, gluten-free and keto. They contain no bread crumbs. Easy, affordable and delicious, it's the perfect weeknight dinner!

Course Main Course

Cuisine American

Keyword gluten free, tuna

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings tuna cakes

Calories 223kcal

Author Vered DeLeeuw

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 fresh garlic
2 large eggs, lightly beaten
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
½ 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 ¼ 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.

Video

Notes

*You will use 4 tablespoons oil for frying, but the tuna cakes will only absorb about half that amount. Nutrition info reflects that.

Ideas for varying this recipe:

If you like your food spicy, try adding a teaspoon of hot pepper sauce to the mixture or a pinch of cayenne pepper.
It's very tasty to cook these patties in butter.
Chopped scallions are a nice addition - try using just ¼ cup parsley and adding ¼ cup of finely chopped scallions.

Nutrition