Whole30 + Low Carb Easy Tuna Cakes
Appetizer | Dairy Free | Entrees | Gluten Free | Low Carb | Recipes | Seafood | Whole30
These Low Carb Tuna Cakes are crispy on the outside and perfectly tender on the inside. They make a great appetizer or even main dish. Serve with my Spicy Garlic Aioli for the absolute perfect bite!
What You Need:
- Chunk Albacore Tuna – packed in water ( I love Wild Planet)
- Red Onion
- Red Bell Pepper
- Fresh Dill
- Lemon Juice
- Almond Flour
- Eggs
- Mayo – use Tessemae’s or Primal Kitchen for a Whole30 compliant option
- Salt & Pepper
- Paprika
- Avocado Oil
Let’s Make Tuna Cakes:
- Add the (drained) tuna to a mixing bowl along with the finely diced red onion, bell pepper, 1/4 cup of the almond flour, mayo, dill, lemon juice and salt and pepper. Mix to combine.
- Add the two eggs into the tuna mixture and use hands to fully combine.
- Mix the remaining almond flour and paprika on a separate plate with a whisk or fork.
- Line a baking sheet with parchment paper and take about 1/4 cup of the tuna mixture and form into a patty. Coat with the almond flour/paprika mix and place on the baking sheet.
- Repeat this until all the mixture is gone, should make about 9 patties.
- Place the baking sheet in the fridge for 15 minutes to let them firm up. This helps keep them from falling apart.
- Once they are done chilling, heat the avocado oil in a nonstick skillet over medium heat. Add 3 patties at a time and brown for 3 minutes a side. Repeat until they are all nicely browned.
- Serve over greens with a drizzle of my Spicy Garlic Aioli (it is an incredible combo)
You Might Also Like:
- Easy Low Carb Tuna Salad
- The Best Blackened Air Fryer Salmon
- Fish Taco Bowls with Cilantro Lime Cream Sauce
- Pan Seared Salmon in Lemon Cream Sauce
- Spicy Garlic Aioli
Whole30 + Low Carb Tuna Cakes
These Low Carb Tuna Cakes are crispy on the outside and perfectly tender on the inside. They make a great appetizer or even main dish.
Ingredients
- 3 cans Albacore Tuna 5 oz, water packed, drained
- 1/4 cup Red Bell Pepper finely diced
- 2 Tbls Red Onion finely diced
- 1.5 cups Almond Flour divided
- 2 Tbls Mayo
- 2 Tbls Fresh Dill chopped
- 2 Tbls Lemon Juice
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 Eggs
- 1 Tbls Paprika
- 2 Tbls Avocado Oil
Instructions
- Add the (drained) tuna to a mixing bowl along with the finely diced red onion, bell pepper, 1/4 cup of the almond flour, mayo, dill, lemon juice and salt and pepper. Mix to combine. Add the two eggs into the tuna mixture and use hands to fully combine.
- Mix the remaining almond flour and paprika on a separate plate with a whisk or fork. Line a baking sheet with parchment paper and take about 1/4 cup of the tuna mixture and form into a patty. Coat with the almond flour/paprika mix and place on the baking sheet. Repeat this until all the mixture is gone, should make about 9 patties.
- Place the baking sheet in the fridge for 15 minutes to let them firm up. This helps keep them from falling apart. Once they are done chilling, heat the avocado oil in a nonstick skillet over medium heat. Add 3 patties at a time and brown for 3 minutes a side. Repeat until they are all nicely browned.
- Serve over greens with a drizzle of my Spicy Garlic Aioli (it is an incredible combo)
Notes
To re-heat leftovers, place on a baking rack over a baking sheet and bake in a 375’F oven until heated through and crispy
Nutrition
Calories: 233kcalCarbohydrates: 5gProtein: 18gFat: 17gSaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 495mgPotassium: 173mgFiber: 2gSugar: 1gVitamin A: 534IUVitamin C: 7mgCalcium: 51mgIron: 1mg
Tried this recipe?Mention @thebetteredblondie