Tuna Patties are one of my family’s favorite dinners. Crispy on the outside and tender the inside, it’s a healthy meal in less than 30 minutes!
When you’ve had a busy day and don’t know what to make for dinner, I highly recommend these Lemon Dill Tuna Patties. They’ve become a staple in our house, and with good reason. It’s a healthy dinner on auto-pilot.
And it’s my way of getting some healthy fish into my kids without complaint. They love tuna salad and we make it often. But let’s face it, it’s not the most exciting meal in the world.
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 flaky fish, just to shake things up a bit.
Enter these delicious tuna cakes. Or tuna burgers. Or tuna patties. Whatever you want to call them, they made our dinner more interesting and enjoyable.
Be sure to check out my recipe for Keto Crab Cakes too!
You will love this healthy recipe
We all need a few easy recipes in our repertoire that please the whole family. That’s no easy task for any of us with multiple children.
This tuna patties recipe checks all the boxes for my people. It’s ready in less than half an hour, it has wonderful flavor, and it’s incredibly healthy. With 23g of protein and only 2g of carbs per serving, I know I am getting good nutrition into all of us.
And it’s an incredibly versatile recipe too. Want to change up the flavors? Try adding some Tex Mex spices and cheddar cheese. You can cook them in a pan or in the air fryer. And you can make them a day or two in advance.
Ingredients you need
- Canned tuna: We get big packs of Wild Planet sustainable tuna at Costco, which we keep on hand at all times for easy meals.
- Almond flour: This acts gives the tuna patties some structure.
- Green onion: Fresh green onion adds flavor and color.
- Dill: I recommend fresh dill but if you only have dried, try 1 teaspoon.
- Lemon: This recipe uses both the zest of the lemon as well as some juice.
- Mayonnaise: Mayo adds moisture and a bit of tanginess.
- Eggs: Egg helps bind the tuna patties together.
- Pantry staples: Salt, pepper, cooking oil.
Step by Step Directions
1. Combine the ingredients: In a large bowl, mix together all of the ingredients except the avocado oil until well combined.
2. Form patties: Divide the mixture into 8 equal portions. Form each into patties about ¾ inch thick.
3. Cook one side: 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.
4. Flip the patties: 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.
5. Add toppings: Top with mayo, lemon, and capers, if desired.
Expert Tips
Make sure to drain the tuna very well. If the tuna patties have too much liquid, they will be more prone to falling apart.
A little almond flour helps give them more structure. If you need to be nut-free, try using some sunflower seed flour.
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. They are easier to flip when they aren’t too big.
I recommend a good non-stick skillet for this recipe. Flip the tuna patties carefully by wiggling your spatula underneath. Once they are cooked well on one side, they hold together nicely.
Don’t need 8 tuna cakes? You can easily make a half batch!
Frequently Asked Questions
Use both a little filler such as almond flour, as well as eggs, to bind the tuna patties together. Also be sure to keep them on the small side for easier flipping. You can wiggle a spatula underneath each patty and then carefully flip over.
These low carb Tuna Patties use almond flour and have only 2g carbs per serving.
Store the patties in a covered container in the fridge for up to 4 days. You can also freeze them for several months.
More healthy low carb fish recipes
Tuna Patties Recipe
Ingredients
- 4 5-ounce cans tuna drained
- ½ 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
- 2 large eggs
- 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.
- Divide the mixture into 8 equal portions. Form each into patties about ¾ inch thick and place on a waxed paper lined tray.
- 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.
Janet Belding says
This is one of my go-to recipes! Thanks!
Rhonda says
You nailed it AGAIN, Carolyn! Crispy crust and tender in the middle. Full of fresh herb flavor. Mixed up a smidgen of mayo, sour cream and shallot pepper for a little topping and sprinkled with green onion, dill from my garden and capers. Thanks for all you do with your creativity!
Carolyn says
So glad you liked them!
Anna Wisner says
Second time around, I made these in an air fryer and they became even easier. I put them on parchment paper, sprayed with oil, and sprayed the tops lightly with olive oil (I didn’t have avocado oil). Air fried at 400 degrees for roughly 11 minutes–turned them over after 6 minutes. They came out browned and golden and beautiful. And then, I served them as part of a nicoise salad, with green beans, tomatoes, hard boiled egg and roasted radishes. Really hit the spot!
Carolyn says
Great idea!
Rhonda says
Wowwww!
Paulette says
So delicious, even without the lemon zest. Best tuna patties I’ve ever made! Thank you!!
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.