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overhead shot of 2-serving low carb tuna cakes on a white plates beside a wedge of lemon
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5 from 2 votes

Tuna Cakes

These crispy tuna cakes come together in minutes with pantry staples and deliver the most satisfying golden crust with a tender, cheesy, herb-flecked center.
Prep Time30 minutes
Cook Time1 hour
Total Time2 hours 30 minutes
Course: Main Dish
Cuisine: American
Keyword: best keto tuna cakes, canned tuna cakes keto, easy keto tuna cakes, keto diet tuna cakes, keto friendly tuna cakes, keto tuna cakes recipe, keto tuna cakes with pork rinds, keto tuna fish cakes, low carb keto, tuna cakes
Servings: 8 servings
Author: Sara Nelson

Ingredients

Tuna Cakes

  • 10 ounces canned Wild Planet Skipjack Wild Tuna drained, finely shredded
  • 4 ounces pork rinds finely crushed
  • 1 cup 112g shredded mozzarella cheese
  • 2 eggs
  • 1 tablespoon 14g mayonnaise
  • 1 teaspoon dried dill
  • ½ teaspoon paprika
  • ⅛ teaspoon salt
  • 3 tablespoons water
  • ¼ cup 56g avocado oil

Citrus Aioli

  • ¼ cup + 2 tbsp 84g mayonnaise
  • 2 tablespoons 30mL lemon juice
  • 1 teaspoon 5g minced garlic
  • ¼ teaspoon lemon zest
  • 1/16 teaspoon salt

Optional Garnishes

  • 1 tablespoon fresh dill roughly chopped
  • Lemon wedges

Instructions

  • Tuna Cakes: To a large mixing bowl, using an electric mixer, mix together tuna, pork rinds, shredded mozzarella, eggs, mayonnaise, and spices until thoroughly combined. Cover mixing bowl with lid or plastic wrap and transfer bowl to the refrigerator to chill for 1 hour.
  • Remove mixing bowl from the refrigerator, add water, and, using hands, mix mixture to allow water to soak up. Using hands, form tuna mixture into a ball and, pressing down gently, flatten each ball into 1-inch-thick cakes.
  • To a stainless steel pan over medium-low heat, add 1-2 tbsp avocado oil. To the pan of hot oil, place 2 tuna cakes in even layer and cook until browned, about 5-7 minutes per side. Transfer cooked cakes to paper towel-lined plate to de-grease. Continue the process until all cakes are cooked.
  • Citrus Aioli: In a small mixing bowl, whisk together all ingredients until well-incorporated.
  • Final Steps: Serve tuna cakes with aioli on the side or drizzled on top. Add optional garnishes as desired.

Notes

Tuna Mixture: If tuna mixture begins to fall apart when forming into cakes, add another 1-2 tbsp of water to mixture.
Cooking: If using a nonstick aluminum pan, note that cook time will increase to about 8-10 minutes per side.
Flipping: Be sure to allow tuna cakes to cook on the first side long enough that, when flipping, the cakes do not fall apart.