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These tuna cakes are perfect for lunchboxes and quick dinners. They are quick and easy to prepare with just a few common pantry staples — canned tuna, red onion, lemon, eggs, Parmesan cheese and coconut flour.
This recipe is easy to double if you need to make more fish cakes for the next few days. I like to serve mine with a simple side salad and a quick mayo-based dip and I included even more serving tips below.
Recipe Tips
Fish cakes are not just ridiculously easy but they are versatile in how you can make them and what you can serve them with. Below are our top tips for making tuna cakes.
Not a Fan of Tuna?
Simply swap the canned tuna with some canned salmon, mackerel or sardines. If you prefer a more neutral taste, use cooked skinless cod.
Canned fish isn't just convenient but it's just as healthy as fresh fish, as long as the brands you buy are using BPA-free cans. And did you know that nearly all canned salmon, sardines, and anchovies are wild?
Here are some other low-carb fish and seafood recipes you may like:
Need More Protein?
Eat 2 servings! These tuna cakes are low in calories and high in protein so two servings (6 fish cakes) will be best for those who need to boost their protein intake.
Substitutions and Allergy-Free Options
Apart from different types of fish, you can experiment with spices and aromatics. For instance, you can add some cumin powder with a pinch of ground turmeric for an anti-inflammatory boost, or some smoked chile powder for a spicy kick.
If you are following a low FODMAP diet, skip the red onion and only use the green tops of spring onions as they are low in FODMAPs.
If you can't eat dairy, replace the Parmesan cheese with an extra tablespoon or two of coconut flour or a few more tablespoons of almond flour, and then cook the fish cakes in olive oil or avocado oil.
Dips to Serve with Tuna Cakes
These fish cakes can be eaten on their own or served with your favorite dips. Apart from sriracha mayonnaise, you can use plain mayonnaise made with healthy fats or Garlic Mayonnaise. If you prefer a lighter option, serve them with some Ranch Dressing.
Side Salads to Serve with Fish Cakes
Here we're serving these tuna cakes with a simple Arugula, Tomato & Feta Salad. You can also try some of the following options:
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Hands-on Overall
Serving size 3 tuna patties
Nutritional values (per serving, 3 tuna patties)
Net carbs2.8 grams
Protein25.2 grams
Fat17.4 grams
Calories278 kcal
Calories from carbs 4%, protein 37%, fat 59%
Total carbs4.1 gramsFiber1.3 gramsSugars1.7 gramsSaturated fat9.6 gramsSodium804 mg(35% RDA)Magnesium32 mg(8% RDA)Potassium263 mg(13% EMR)
Ingredients (makes 3 servings, 9 patties)
Tuna cakes:
- 250 g canned, drained tuna (8.8 oz)
- 1 tbsp lemon juice (15 ml)
- 2 large eggs
- 1 small red onion, finely diced (60 g/ 1.1 oz)
- 1/3 cup grated Parmesan cheese (30 g/ 1.1 oz)
- 2 tbsp coconut flour (16 g/ 0.6 oz)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp ghee or olive oil to cook (30 ml)
Optional to serve:
Instructions
- Place the ingredients to make the tuna cakes in a bowl: drained and flaked tuna, lemon juice, eggs, finely chopped red onion, grated Parmesan cheese, coconut flour, sea salt and pepper.
- Mix to combine.
- Scoop some of the tuna mixture into a 1/4-cup measuring cup (about 55 g /1.9 oz) and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you get 9 patties (or simply use your hands).
- Heat a large pan greased with the ghee or olive oil over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over. Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip. Once cooked, set the cooked patties aside.
- Optionally, serve these tuna cakes with some sriracha mayonnaise and/or our Arugula, Tomato & Feta Salad, or simply with a bowl of dressed greens. To make the sriracha mayonnaise, mix 4 tbsp of avocado oil mayonnaise with 1 to 2 teaspoons of sriracha sauce.
- These tuna cakes can be eaten hot or cold and they can be stored in the fridge for up to 3 days, or in the freezer fr up to 3 months.
Ingredient nutritional breakdown (per serving, 3 tuna patties)
| Net carbs | Protein | Fat | Calories |
|---|
| Fish, tuna, light, canned in water, drained solids |
| 0 g | 16.2 g | 0.8 g | 72 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 4.2 g | 3.2 g | 48 kcal |
| Onion, red, fresh |
| 1.3 g | 0.3 g | 0.1 g | 8 kcal |
| Parmesan cheese |
| 0.3 g | 3.6 g | 2.6 g | 39 kcal |
| Coconut flour, organic |
| 0.6 g | 0.9 g | 0.8 g | 20 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 10 g | 91 kcal |
| Total per serving, 3 tuna patties |
| 2.8 g | 25.2 g | 17.4 g | 278 kcal |
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