Tuna Cakes Recipe
These savory tuna cakes are deliciously flaky and light, and so easy to make.
Servings: 4 servings
Equipment
Ingredients
- 10 ounces canned tuna well drained
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon red onion chopped fine, more to taste if desired
- 1 ½ tablespoons fresh parsley minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried dill weed or 2 teaspoons fresh dill
- ¾ teaspoon lemon pepper seasoning or to taste
- 3-4 tablespoons almond flour or as needed
- 3 tablespoons vegetable oil
- fresh lemon for serving optional
Instructions
- Combine all ingredients except oil in a bowl and mix well. Add enough almond flour so that the cakes hold together.
- Divide the tuna mixture in half. Gently pat to form 4 patties, about 3-inches across. Press together well so they do not fall apart.
- Refrigerate patties for 15 minutes before cooking.
- Heat oil in a non-stick skillet over medium-high heat. Cook patties for about 5 minutes per side or until golden brown on both sides.
Notes
- Be careful with the patties as they are delicate.
- Gently squeeze the tuna dry.
- Start with 3 tablespoons almond flour and add a little bit more if needed.
- Oil packed tuna might be a bit softer.
- Crushed pork rinds can be used in place of almond flour if desired.
- Leftovers will keep for 3 days in the refrigerator and 1 month in the freezer.
Nutrition
Serving: 1patty | Calories: 253kcal | Carbohydrates: 2g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 219mg | Potassium: 168mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg