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Most people use canned tuna to prepare salads. Some people even eat it straight from the can. Today, I want to show you a very tasty way to cook canned tuna. It’s called keto tuna cakes or keto tuna patties.
I use canned tuna in spring water for this keto tuna cake recipe. However, you can also use fresh tuna. When you use the canned tuna, you need to drain the liquid out, otherwise the fishcake won’t hold together.
I also recommend using tuna that is wild-caught and low in mercury. If you go with canned tuna, you should be able to pick out a brand with low mercury.
For example, canned tuna that is approved by the American Pregnancy Association is a great choice because it comes from clean fish. Also make sure it does not contain added sugars, food coloring, or artificial ingredients.
When choosing seasoning for low carb fish cakes, I’d like to use fresh ingredients such as ginger, chives, coriander, red chili and lemon juice to make the tuna cakes nice and fragrant. If you don’t like spicy food, just leave out the chili.
These tuna croquettes can be served with my special lemon dip, which I will show you how to make below.
This dip calls for olive oil, apple cider vinegar, lemon juice, coriander, and salt. It’s free from inflammatory oils and refined sugars that you will normally find in store-bought brands of dip.
This tuna fishcakes recipe is very cheap and versatile. You can make it for lunch and dinner. It’s so easy and delicious and you will want to make it again and again. Who would have thought something mouthwatering and delicious like this can come out of a can?
How to Make Low Carb Tuna Cakes
Prepare the veggies and spices: Chop the coriander and chives into fine bits. Grate the ginger. Slice the tip of the chili peppers and discard. Empty the inside of the pepper by scooping out the seeds and white portions with your hands or a knife. Rinse the pepper with water to remove any other impurities. Brunoise cut after washing.
Next, drain the liquid off of tuna and make sure it’s dry.
Add all the ingredients for the fishcake (except olive oil) in a mixing bowl. Season with salt to your liking. You can add extra garlic powder or minced garlic if you like.
Mix the ingredients together. If you like cheese, feel free to add some Parmesan cheese. Mold about a spoonful of the tuna mixture to make small patty balls.
Cooking: Heat the olive oil in a non-stick frying pan. Place the balls in the olive oil one at a time then flatten the tuna patties with a spoon. Brown both sides of the fishcake.
For the dip: Combine all the ingredients for the dip in a deep bowl. Stir to mix well. You can also use lemon aioli sauce, mayo or other low carb sauces that you prefer.
Serve the fishcakes on a plate with the dip and lemon wedges on the side. You can also include a low carb salad to make it a complete healthy meal.
*Credit: Recipe inspired byGordon Ramsay. You can watch him make his fishcake here.
Related:
- Keto Tuna Salad with Cucumber and Celery
- Keto Cucumber Tuna Sandwiches
- Avocado, Egg and Tuna Salad
- Low carb fish batter
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4.66 from 35 votes
Keto Tuna Cakes
A low-carb and gluten-free tuna fish cake with almond flour, red chili, ginger and spices.
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb
Keyword tuna fish cakes
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 288kcal
Author Tanya K.
Ingredients
For the FishCakes
- 400 g canned tuna
- 1 egg
- 1 chives
- 2 tbsp coriander
- 1 red chili
- 1 tbsp fresh ginger
- 1 tbsp fresh lemon juice
- 2 tbsp almond flour
- 2 tbsp olive oil
- Black pepper and salt to taste
For the Dipping Sauce (optional)
- 3 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tbsp coriander
- 1 tsp salt
US Customary – Metric
Instructions
Cut the chives and coriander into small pieces. Grate ginger. Cut the tip of the chili peppers. Clean the interior of the pepper, remove all white parts and seeds. You can do this with a knife or with your hands. Then wash the pepper with water to remove the seeds and other impurities. Finally, cut the pepper into brunoise.
Drain tuna to make sure you get rid of all the liquid.
In a mixing bowl, put together: tuna, egg, coriander, ginger, lemon juice, almond flour, chives, and salt. Mix with a spoon and form small spheres. You can form 6-12 cakes (the size is up to you).
In a non-stick hot pan over medium heat, add the olive oil in and fry the cakes. You should cook until it turns golden brown on both sides.
For the dip, mix all ingredients and serve. Enjoy!
Notes
This recipe can make anywhere between 6-12 cakes, depending on the size you make. The whole recipe makes 4 servings. Macros per serving do not include dip.
Nutrition/Macros
Nutrition Facts
Keto Tuna Cakes
Amount Per Serving
Calories 288Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g15%
Cholesterol 77mg26%
Sodium 847mg35%
Potassium 251mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 263IU5%
Vitamin C 23mg28%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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FAQ
Is canned tuna keto approved?
Yes, canned tuna is suitable for a keto diet as it is high in protein and low in carbohydrates, making it a keto-friendly food option.
How many carbs are in a tuna cake?
The carb content in a tuna cake varies depending on the recipe, but a traditional tuna cake made with breadcrumbs or flour can have around 10-15 grams of carbs per serving. My keto version using low-carb ingredients contains approximately 1 gram of net carb per cake.
Why do my tuna cakes fall apart?
Tuna cakes may fall apart if there’s not enough binding ingredients, like eggs or breadcrumbs, or if the tuna mixture is too wet – which is why I suggest to drain the tuna well before making the patties. Additionally, gentle handling and not flipping them too soon in the cooking process can prevent them from breaking apart.
