I officially declare these the best tuna patties ever! These healthy keto tuna burgers are easy to make, delicious, and a very family friendly recipe. A great way to get a little more fish in your low carb diet. Less than 2g carbs per serving. This post is sponsored by Bob’s Red Mill.
Tuna salad is a staple in our house and I probably make it at least once every 2 weeks. It’s keto, it’s easy, my kids like it, and…it’s incredibly boring. I am so very much a tuna salad fan but it’s not the most exciting meal and I make it mostly because it’s a good way to get some fatty fish into my kids. So it’s what I make on the fly when I can’t think of much else and I need to get some healthy protein into them without too much struggle. I can easily serve it with lettuce wraps, keto crackers, or some instant keto english muffins and they will be happy.
But a few weeks ago, as I pulled out a few cans of tuna from the cupboard, I nearly put myself to sleep. The thought of just mashing up some tuna with some mayo and a sprinkle of salt and pepper bored me to tears. I needed to do something different with that fish, just to shake things up a bit.
Enter these delicious keto tuna cakes. Or tuna burgers. Or tuna patties. Whatever you want to call them.
I rummaged through my fridge and my cupboards, pulling out lemon, fresh dill, and some Bob’s Red Mill almond flour as a binder. More often than not, I am grabbing that almond flour to make something sweet, but it’s amazing in savory recipes too. I forget about that sometimes – it’s wonderful when you need to add a little bulk to meatballs and meatloaf and it worked perfectly in these tuna patties. You could probably sub in Bob’s Red Mill Coconut Flour too but you’d only want about 1 ½ tablespoons.
Not a fan of tuna? Try these Chicken Cakes and sub the bread crumbs for almond flour!
How to Make Low Carb Tuna Patties
- Be sure to use sustainable tuna such as Wild Planet, which is pole and line caught and lower in mercury.
- Drain the tuna very well. Wild Planet says you don’t need to drain it and that’s true for tuna salad but it’s best to drain it for these tuna burgers.
- Use a low carb binder such as almond flour or coconut flour, to help the patties hold their shape.
- Good health mayonnaise, such as Primal Kitchen Avocado Oil mayo, helps make the tuna burgers moist and delicious.
- Form them firmly by hand into nice even patties about ¾ inch thick. They shouldn’t be more than 3 to 4 inches in diameter.
- A non-stick skillet works best for easy flipping. Flip them carefully. Once they are cooked well on one side, they hold together nicely.
- Serve with tasty toppings like Garlic Aioli Mayo and capers.
I will be honest, I served these to my kids with trepidation. They are at that funny stage of not liking anything unfamiliar or different, and this was a very different way for me to serve tuna. But to my surprise and delight, they loved them and they all asked for a second helping. Now mind you, I left off the garlic aioli mayo and the capers on theirs, but still…this was rather adventurous for them. Just goes to show you that I don’t know anything when it comes to parenting.
I’ve made these several times since then and they come out so well. And I am so happy to have a tasty and not-so-boring alternative to tuna salad.
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
Lemon Dill Tuna Patties
Ingredients
- 4 5-ounce cans tuna drained
- ⅓ cup almond flour
- 2 medium green onions, chopped white and light green parts only
- 2 tablespoon chopped fresh dill
- 1 tablespoon lemon zest
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon avocado oil
Instructions
- In a large bowl, mix together all of the ingredients except the avocado oil until well combined. Form into 8 patties about ¾ inch thick.
- In a large skillet, heat 1 tablespoon of the avocado oil over medium heat until shimmering. Add half of tuna patties and cook until golden brown on the bottom, about 3 to 4 minutes.
- Carefully flip over and cook the other side another 3 to 4 minutes. Remove to a paper towel lined plate and repeat with the remaining oil and patties.
- Top with mayo, lemon, and capers, if desired.
Gina Clark says
can these be frozen?
Carolyn says
I can’t see why not.
Marsha B says
Made these last night. I think I need a bit more almond flour next time as about half decided they were not going to stay together no matter how much I asked them to or how carefully I tried to flip them. BUT they are so tasty even when eaten in child sized bites. I think I will try this with the many cans of salmon I have in the cupboard. I think they should be just as good.
Carolyn says
Could be your brand of tuna or almond flour but glad you enjoyed them!
Dianna says
Where is the recipe for the Garlic Aioli Mayo… should have been included.
Carol says
I followed the recipe exactly. I used a nonstick frying pan. They stuck to the bottom and fell apart easily. They did, however, look cute and arranged nicely on a plate. But then when I ate them…no thanks.
Randi says
Followed the recipe exactly Great taste but they fell apart when frying. Should I use another egg or more almond flour?
Natalie Campbell-Djedje says
Flavour was really good but they fell apart during the fryer process. I think I may had to add another egg or some other binder.
Carolyn says
This isn’t an air fryer recipe…
John says
Van you freeze these before cooking?
Carolyn says
No, they are too fragile.
Susan-Rae Bell says
As I’ve always loved Tuna melts, I bet these would fit the bill with the addition of some shredded sharp cheddar cheese! Guess what’s for lunch today ????
Pat says
I don’t know if you have access to jalapeño relish but it can really jazz up a tuna salad.
Gail says
Carolyn, will these freeze well?
Carolyn says
I’ve never tried but I can’t see why not.
Jill Cusack says
Wow! Once again, excellent recipe. I didn’t have tuna in my cupboard so made it with a good canned salmon
Back in the day, we use to make it with left-over mashed potatoes, chives, egg, salt & pepper & a little flour to help bind together. I ALWAYS loved Fridays for that reason. Good Catholic girls & all!
You are a true marvel. Stay safe.
Jill in Vancouver, Canada, 🙂
Ida says
This recipe is definitely a family favorite! They actually request it. It’s on our menu tonight~Thank you Carolyn!
Franca Kreikmann says
Is the tuna water packed or oil?
Carolyn says
Water packed but it shouldn’t matter much.