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 1/2 tablespoons.
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 3/4 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.
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.
- 4 5-ounce cans tuna drained
- 1/3 cup almond flour
- 2 medium green onions, chopped white and light green parts only
- 2 tbsp chopped fresh dill
- 1 tbsp lemon zest
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp avocado oil
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In a large bowl, mix together all of the ingredients except the avocado oil until well combined. Form into 8 patties about 3/4 inch thick.
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In a large skillet, heat 1 tbsp 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.
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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.
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Top with mayo, lemon, and capers, if desired.
Pdxgirl says
Could this recipe be used for crab cakes, just subbing the tuna for real crab?
Carolyn says
I would think so, yes. Make sure it’s well drained!
Nancy says
How many ounces of tuna? I would like to use larger cans…
Carolyn says
I used the 5 ounce cans. Some of that is water weight but I think it comes to about 4 ounces actual tuna per can.
Emily Hill says
I bet my husband would love these tuna cakes!
Redsnapperuk says
Yeah these bad boys are so on my radar!!!! Lemon, dill and tuna….what’s not to love!
Alli says
These sound seriously so good, we cant get enough tuna around here. Must make!
Jessica Burgess says
Yaaay! I’m so glad I’ve found this recipe. I LOVE tuna patties!
Michele says
I made these twice this week – so good! Thanks!!
L says
Coukd these be made ahead and frozen?
Carolyn says
I would think so. Be sure to thaw fully before cooking.
Linda says
I made these last night for dinner. EASY and DELISH!!! Topped with garlic aoili, capers and lemon.
Brooke says
do you think we can use coconut flour? we just ran out of almond flour!
Carolyn says
Probably but only use about 1/3 the amount.
Robin Mermaid says
Made these tonight with the Wild Planet tuna, which we always purchase. Delicious! Thank you!
Sally says
Just made these. SO delicious! Definitely a keeper. One question, what should the texture be of the mix? I found mine sticky and a little challenging to hand form the patties although they still turned out delicious 🙂
Sally says
I think I figured out my mistake. It’s 4 cans of tuna not 1 right? Luckily still turned out good.
Carolyn says
Yes, it’s 4 cans.
Diane says
Just a quick question, so the 1/4 cup of Mayo goes into the mix or is it to put on the top of the patty after it’s cooked?
Thank you.
Carolyn says
It goes in the mix.
Muniza says
Just made these , they’re amazing!!! Thanks for the recipe
Jenna says
The taste is great..but mine keep falling apart should I add more flour 🙁
Carolyn says
No, flour is going to make it more likely to fall apart. Perhaps another egg white?
Mollybud says
Micro for 30 seconds defore browning.This will hold them together.
Danielle says
These were excellent. I added a little butter to the pan when frying to help them brown and i’m so happy I did. Delish! I’ll definitely make them again. Thanks for sharing!
Carolyn says
So glad to hear it!
Kay Lynn says
Do you think this would work with canned salmon? I miss salmon patties.
Carolyn says
sure it would!