A quick, delicious, and inexpensive low-carb dinner option!
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My tuna patties recipe, aka tuna cakes, is a delicious and low-carb way to enjoy tuna fish. The patties are easy to make and ready in less than 30 minutes. They’re budget-friendly, perfect for lunch or dinner, and freeze well. So, I always make a few extra batches for the freezer. If you prefer salmon, you can substitute it or any other fish to make these cakes. You can also sauté a red pepper with the scallions or change up the herbs. You may not make them the same way twice, but they’ll always be delicious.
Why you’ll love these fish cakes
- Crispy, caramelized patties
- Creamy, herb tuna fish center
- A hint of fresh lemon
- An inexpensive and easy way to get dinner on the table in less than 30 minutes!
Here’s what you’ll need
- Can tuna –sub your favorite fish to make these cakes
- Flax-meal –adds so much fiber and acts as the breadcrumbs
- Dried dill –or a ¼ cup of fresh dill, parsley, mint, or combination
- Fresh lemon juice –remember to zest before juicing
- Zest of a lemon –adds a burst of freshness
- Freshly cracked black pepper
- Scallions –thinly sliced and swirled into a bowl of cool water to release any dirt
- Garlic cloves –grated or minced
- Olive oil –try the new olive oil straight from Crete in our shop!
- Mustard –your favorite kind… yellow, stone-ground, Dijon, spicy, etc.
- Celery seeds
How to make my Tuna Patties (cakes) recipe
- In a skillet over medium heat, cook the scallions and oil until soft and golden –about 3-5 minutes.
- Add the garlic and warm through until fragrant, then remove from the heat.
- In a large mixing bowl, stir together all of the ingredients.
- Form the patties with about a quarter cup of the mixture and place onto a baking tray lined with parchment.
- Heat a cast-iron skillet over medium heat and add about a quarter cup of olive oil.
- Once the oil is hot, add the patties to the skillet and fry for 3-4 minutes per side.
- Transfer them to a tray lined with paper towels to absorb excess oil
As I said, I always make a few extra batches when making tuna patties. They freeze well and keep fresh in the freezer for up to 3 months. Once the patties are formed and onto a baking tray lined with parchment, place the entire tray in the freezer until the cakes are firm. Then, transfer them to freezer-safe bags. Thaw overnight in the refrigerator before frying.
To keep things low carb, serve your tuna patties over cauliflower rice or a salad. If you don’t mind the carbs, turn them into a sandwich, stuff it in a pita or serve them over some Mediterranean rice. Tzatziki is my favorite sauce for these, but a siracha mayo or your favorite sauce would be good. Let me know if you throw in more veggies, change up the herbs, and what you served with your patties. Kali Orexi!
More Low-Carb Recipes to Try:
- Zucchini & Egg Casserole
- Beef Shawarma
- Chicken Saganaki
- Zucchini Rolls with Spinach & Feta
- Stuffed Roasted Peppers
- Eggplant Lasagna
- Mediterranean Chicken Skewers
- 3 (5-oz) cans tuna, drained and flaked
- 1/4-1/2 cup flax-meal
- 1 teaspoon dried dill
- 2 tablespoons fresh lemon juice
- zest of a lemon
- 1/2 teaspoon salt
- freshly cracked black pepper to taste
- 8 scallions, thinly sliced
- 1-2 garlic cloves, grated
- 2 tablespoons olive oil
- 2-3 tablespoons of mayonnaise
- 1 tablespoon mustard
- 2 eggs
- 1 teaspoon celery seeds
Add the scallions and oil to a skillet cooking over medium heat. Cook until soft and golden. About 3-5 minutes. Add the garlic and warm through until fragrant. Remove from the heat.
Add all of the ingredients to a large mixing bowl and mix together.
Form the patties (about a quarter cup of the mixture) and place onto a baking tray lined with parchment.
At this point the patties can be frozen. Once they are firm, transfer the to freezer safe bags and they will keep fresh frozen up to 3 months.
Heat a cast-iron skillet over medium heat and add about a quarter cup of olive oil. Once the oi is hot, add the patties to the skillet and fry for 3-4 minutes per side. Transfer them to a tray lined with paper towels to absorb the oil and serve.
Serve them over rice, salad, cauliflower rice, or in a pita. Kali Orexi!
Freezer Instructions: Once the patties are formed place them in the freezer until firm. Transfer them to freezer safe bags and keep frozen up to 3 months. Thaw before frying.
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Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
Traditional Cretan Aprons (heavier fabric)
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
Bob's Red Mill Golden Flaxseed Meal, Organic, Gluten Free, Whole Ground, 16 Ounce
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue
Isaac Mizrahi 6 qt Cast Iron Dutch Oven with Lid - Red
Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle Holder, 12", Red Silicone