Keto Tuna Cakes

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    8 min

  • ready time

    ready time

    13 min

Keto Tuna Cakes

292 ratings

Crab cakes are delicious to eat, but not everyone likes shellfish! Tuna cakes are an equally delicious alternative that’s leaner and healthier to enjoy. The cakes are moist on the inside with a slightly crispy exterior. If you want to increase your lunch portion, cook these tuna cakes to top a salad or to enjoy alongside some of your favorite keto side dishes!

  • Net Carbs

    2.8 g

  • Fiber

    0.6 g

  • Total Carbs

    3.4 g

  • Protein

    49.3 g

  • Fats

    38.6 g

557 cals

Keto Tuna Cakes

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Tuna Fish Canned In Water

    Tuna Fish Canned In Water

    1 can, drained

  • Egg

    Egg

    1 large

  • Light Mayonnaise

    Light Mayonnaise

    1 tbsp

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ¼ tsp

  • Crushed Red Pepper Flakes by 365

    Crushed Red Pepper Flakes by 365

    ¼ tsp

  • Spices Onion Powder

    Spices Onion Powder

    ½ tsp

  • Spices Paprika

    Spices Paprika

    ¼ tsp

  • Parsley Raw

    Parsley Raw

    ½ tbsp

  • Dill Weed Fresh

    Dill Weed Fresh

    ½ tablespoon

  • Coconut Oil

    Coconut Oil

    2 tablespoon

Recipe Steps

steps 3

13 min

  • Step 1

    Drain the liquid from the tuna can. In a bowl, combine the tuna, egg, mayo, salt, pepper, red pepper, onion powder, paprika, chopped parsley, and chopped dill.
    Step 1
  • Step 2

    In a shallow skillet, heat the coconut oil on medium-high heat. Divide the tuna mixture in half, and use your hands to form two patties with an approximate ¾-inch thickness.
    Step 2
  • Step 3

    Cook the patties in the oil for about 3-4 minutes per side or until they are golden brown and heated through. Enjoy hot!

Comments 29

  • Stevo

    Stevo 13 days ago

    Simple ingredients, quick to make, quick to cook. Delicious. I will definitely make again. For others claiming the mixture is too wet, make sure you drain the tuna well.

    • RousingRadish245240

      RousingRadish245240 5 months ago

      Perfect. Thank you.

      • Pk61

        Pk61 8 months ago

        Very tasty! It did look a little loose so I added 1/2 tsp coconut flour and let it sit about five minutes to tighten up a little before I cooked the patties. Served them over garden fresh sliced tomatoes (my own garden) and dusted them with a little Cajun spice seasoning!

        • SweetTeeTee

          SweetTeeTee 10 months ago

          Going to try. When younger My grandmother used to make salmon cakes and biscuits and pour molasses on my plate. Great memories, she used eggs onions and other ingredients, but did not add mayo and then she would flour them and that is what made the crispy outside I'm going to use some almond flour. Skipping mayo, I know it's for the fat but rather not have a sloppy wet tuna cake, LOL. I'll let you know how it turns out

          • Lfugina55

            Lfugina55 7 months ago

            You could pulverize some nuts to make your own flour for a coating before frying. Crispy! I've made for frying chicken.

        • ChildOfGrace

          ChildOfGrace a year ago

          Haven’t tried it yet, and I will be using regular mayo and some Parmesan cheese. But my question is, Why is everyone so keen on Low-fat substitutes, when Keto requires us to stay with the “real” fat products? There seems to be some counterproductive “fat is the enemy” thinking out there!

          • AmazingRadish339403

            AmazingRadish339403 2 months ago

            I agree...let's stay real and clean Keto!

          • Bev

            Bev 4 months ago

            I believe some of the caution is because keto can be hard on the gallbladder.

        • Steeleyjen

          Steeleyjen a year ago

          I agree with others it is a very wet recipe. I added Parmesan to dry it up. It turned out pretty good. Very filling. Good lunch. Would be great on a bed of greens with ranch. I didn’t have the salad at this time but next time I will.

          • FavorableArugula725570

            FavorableArugula725570 a year ago

            Great recipe! Added a 1/4 of greek yogurt plain for some added flavor

            • Leila

              Leila a year ago

              Amazing! I added some shredded mozzarella and replaced the coconut oil with olive oil with truffles!😍

              • OKC

                OKC a year ago

                Added fresh Chillies will make again

                • Shewoff642

                  Shewoff642 a year ago

                  Same recipe I have been using for years. I did add 1/4 cup almond flour to bind with instead of my old standby of wheat flour. Hubby asked for them again lol.

                  • Dober Mom

                    Dober Mom a year ago

                    I like the idea of adding almond flour to add texture. Will try that this week. Thanks for the review.

                  • OutstandingMacadamia983016

                    OutstandingMacadamia983016 a year ago

                    That's how I make mine, sometimes I use 2 tbsp coconut flour

                • Jenn

                  Jenn 2 years ago

                  Taste ok but I don't think the macros are right. I can't imagine 1 egg some tuna and a tablespoon of mayo can make 3 carbs. I added mine all seperate and it was 1 carb and about 300 calories.

                  • Salmam7

                    Salmam7 2 years ago

                    came out really well, may add other ingredients next time

                    • b.brick

                      b.brick 2 years ago

                      Not a fan of fish in general, but trying to push through to get more protein. This recipe definitely helped! I like the crisp to it as well. I pretty much did the exact recipe and didn't have a problem with it holding together, only subbed avocado oil instead of coconut. Might need to go longer than 3-4 mins a side, that will help it hold together better. I would make it again, so that is definitely saying something 😁 4 stars because it's good, but also fish 🤣

                      • Kaye_R_S

                        Kaye_R_S a year ago

                        Canned chicken instead of tuna??

                    • OJInaglass

                      OJInaglass 2 years ago

                      Quick and easy. I will be playing with this a lot and tweaking it each time. Thanks.

                      • RemarkableKale796956

                        RemarkableKale796956 2 years ago

                        These were great but a little wet so I used a generous amount of dried chives and a bit of almond flour to up the protein a bit. Very filling and easy to make.

                        • Jaabuamer

                          Jaabuamer 2 years ago

                          This is a good recipe. It says to use a large egg but next time I will probably use medium or small because I think it was too eggy. But still tasted delicious, will make again with some adjustments

                          • OutstandingMacadamia449606

                            OutstandingMacadamia449606 2 years ago

                            Maybe use only egg white, no yolk to eliminate the eggy taste

                        • LadyDi#1

                          LadyDi#1 2 years ago

                          Excellent tuna cakes! I baked mine at 400 degrees for 15-20 minutes. I doubled the recipe and had 6 cakes. I also added 1 tbls garlic, 1/2 cup Parmesan, almond flour 2 tbls, and 1 tbls Bay seasoning. I found another recipe for sauce which included sliced dill pickles to taste, 1/4 cup mayonnaise, and 2 tbls ketchup without sugar. I will definitely make these again!! Thank you for recipe.

                          • Chillketo

                            Chillketo 2 years ago

                            I plan to make this again! Really enjoyed it. I added remoulade sauce, ate the first one the first day and refrigerated the later and it was delicious too!

                            • Jennski

                              Jennski 2 years ago

                              Delicious! I did the recipe as written, but used regular mayo and used dry dill. I read many people added binders, it is a pretty runny mix. I didn’t. I made rings of aluminium foil and secured them with binder clips and scooped the mix into them to hold their shape. Once the mix was bubbling and steaming through the top, they held their shape enough to remove the aluminium foil rings and flip. They get a surprisingly good crisp on them!

                              • FortuitousKetone144895

                                FortuitousKetone144895 2 years ago

                                Great recipe! Though I would recommend a binding agent and backing way off on the coconut oil (1 Tablespoon at max, especially if you're using non-stick). I've noticed that using canned salmon with almond flour, instead of tuna, tends to make the mixture dryer. I also was out of mayo tonight so I subbed in sirracha to tasty effects, although greek yogurt and sour cream work well if you're not in the mood for heat.

                                • OutstandingMacadamia415413

                                  OutstandingMacadamia415413 2 years ago

                                  Very good. Had to use a bonding agent. To runny without to form Pattie’s. I used bbq pork rinds. Delish. Will definitely be making these again

                                  • StellarArugula762921

                                    StellarArugula762921 2 years ago

                                    This was delish! I used pork rinds for bonding also. Loved the spices. Definitely make again