Healthy Tuna Cakes — High Protein, Low Carb & Meal-Prep Friendly

These Healthy Tuna Cakes are golden on the outside, tender in the middle, and pack 11 grams of protein and just 3 grams of carbs per cake. Made with canned tuna, eggs, almond flour, and a flavor-packed combo of jalapeño, cilantro and lemon — they’re low carb, gluten-free, freezer-friendly, and deliver 14 budget-friendly tuna patties in 40 minutes.

A reader favorite since 2015, this recipe has earned more than 1.1 million shares and 230+ five-star comments from a community of fitness enthusiasts, low-carb cooks, and busy families who keep coming back to it. If you’ve been here before, welcome back. If you’re new — you’re in for a treat.

For more high-protein weeknight wins, check out my Easy Low Carb Salmon Patties, Easy Crab Cakes, and Mini Salmon Cakes — same golden, high-protein idea, different seafood.

Jump to:

• ⭐ Reader Reviews
• The Story Behind This Canned Tuna Recipe
• Why you’ll love these Tuna Cakes
• Tuna Cakes vs Tuna Patties — What’s the Difference?
• Ingredients you’ll need
• How to make Tuna Cakes (Step by Step)
• Tips & Tricks for the BEST Tuna Cake Recipe
• What to Serve with Tuna Patties:
• Storing, Reheating and Freezing
• Frequently Asked Questions
• The Greatest of all Canned Tuna Recipes!
• Other Seafood Recipes You'll Love:
• ⭐ Reader Review
• Healthy Tuna Cakes Recipe (with Sriracha Aioli)

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This post has been updated since it was originally posted in 2016 but the recipe is still the same.

⭐ Reader Reviews

The Story Behind This Canned Tuna Recipe

I’ve been making these tuna patties for over 20 years — and sharing this recipe on Taste And See since 2015. They were one of the very first recipes that built our little corner of the internet, especially in the fitness and nutrition community, because at the time, finding a high-protein, low carb dinner that actually tasted like real food was harder than it should have been.

The combination of jalapeño, cilantro and lemon is what makes the magic happen — herbaceous, citrusy, with just a little kick. It’s the variant that turned a basic canned tuna recipe into a flavor bomb. The Sriracha aioli drizzle (recipe also below) takes it over the top.

Two decades later, this is still the recipe I make when I need an easy weeknight dinner that's satisfying and good for me. And judging by 230+ comments from people who’ve been making it for years, I’m not the only one.

Why you’ll love these Tuna Cakes

• Super affordable – made with pantry staples and canned tuna! 5 cans makes 14 tasty patties.
• Easy weeknight dinner – on the table in about 40 minutes.
• Packed with flavor - jalapeño, cilantro, lemon and a little Sriracha aioli give every bite some earthy brightness and a little kick.
• High in protein - 11g of protein and just 3g of carbs per cake. Naturally low-calorie at 112 calories per serving.
• Gluten-free — almond flour stands in for breadcrumbs, so this works for celiac and low carb eaters alike.
• Great for meal prep - one batch makes 14 tuna patties. That's seven workday lunches at two cakes each.
• Family-friendly - these tuna patties are picky-eater approved! You can dial back the heat by removing the jalapeño seeds. (Case in point — reader Patricia says her 4 & 5 year old daughters ate 3 each and asked for them again the next day. That's winning!)

Tuna Cakes vs Tuna Patties — What’s the Difference?

Short answer: nothing. These are the same dish, called by different names depending on where you grew up.

Most of the South and Midwest call them tuna patties. The Northeast and most cookbooks call them tuna cakes. Some chef-y menus call them tuna croquettes. They’re all referring to the same thing: a mix of canned (or cooked) tuna, a binder like egg, a starch like breadcrumbs or almond flour, and seasoning — shaped into a small disc and pan-fried until crisp.

So if you grew up calling these tuna patties and ended up here looking for tuna cakes — you’re in the right place. (And if you call them tuna croquettes, you’re also right where you should be.)

Ingredients you’ll need

For the Tuna Cakes:

• Canned tuna (in water): The star of the show – protein-packed and budget-friendly.
• Egg: Helps bind everything together.
• Almond Meal/Almond Flour/Breadcrumbs: Almond meal or almond flour — stands in for breadcrumbs to keep these tuna cakes gluten free and low carb. You can substitute regular breadcrumbs, panko, or crushed crackers if carbs/gluten aren’t a concern.
• Mayonnaise: Adds moisture and richness. (Greek yogurt can be used instead)
• Jalapeno peppers: Adds a fresh earthiness and brings a nice crunch and contrast to the softer ingredients.
• Yellow Onion: Adds natural sweetness and savory depth when sautéed.
• Fresh cilantro: Brings a fresh, herby brightness that pairs well with the jalapeno and lemon.
• Lemon juice: Brightens up the flavors and cuts through any fishiness.
• Garlic powder & onion powder: Savory seasoning must-haves.
• Salt & pepper: For seasoning, of course!
• Olive oil: For pan-frying to golden perfection.

For the Sriracha Aioli:

• Mayonnaise: The creamy base that holds everything together. It gives the aioli a rich, smooth texture and helps balance out the heat from the sriracha.
• Garlic, minced: Adds an extra layer of savory flavor.
• Lemon juice: Brightens the sauce and adds acidity, which cuts through the richness of the mayo and enhances the overall flavor.
• Salt & pepper: Enhances the flavor and balances all the other ingredients.
• Sriracha: Adds that signature spicy kick and a hint of garlic flavor. You can adjust the amount to make it as mild or as hot as you like.
• Cayenne pepper: A warm, slightly smoky heat that rounds out the spice profile.

Sriracha Aioli nutrition: each tablespoon adds about 42 calories and 3g fat. Most people use 1 tablespoons per tuna cake.

You’ll notice this recipe doesn’t use flour or crackers — the almond flour and egg are the only binders these tuna cakes need.

How to make Tuna Cakes (Step by Step)

These Tuna Cakes couldn’t be easier to make.  (The full recipe is below at the bottom of this post.)

Make the Sriracha Aioli (do this first): Whisk all aioli ingredients together in a small bowl. Cover and refrigerate at least 30 minutes so the flavors marry while you make the patties.

You strain the water from your tuna.  Press the tuna against the bottom of the strainer to get most of the water out.

I like to use solid tuna in water because it has a low amount of liquid and too much liquid will make these tuna cakes too moist and they will fall apart when you’re cooking them.

Add all the ingredients to a large mixing bowl.

Thoroughly mix all the ingredients together for the tuna patties.

Use a ⅓ measuring cup, scoop, and press the tuna mixture into the cup so it’s packed in well.

Turn the tuna cake out into the palm of your hand, keeping its shape from the measuring cup.

Press it together so it’s compact and solid and stays together while cooking.  (If the mixture is too loose add a tablespoon at a time of almond flour/almond meal until it holds together when you form them.)

Chill the formed patties on a parchment-lined tray for 15–30 minutes before pan-frying. This is the single biggest trick for keeping tuna cakes from falling apart in the pan.

Heat a teaspoon or two of olive oil in a medium-sized non-stick pan.  Add three tuna patties and fry them for about 3 minutes per side or until golden.  Transfer them to a parchment-lined baking sheet as they are finished cooking.

Tips & Tricks for the BEST Tuna Cake Recipe

• Drain the tuna well — wet tuna = soggy cakes. Press it firmly into a strainer to remove every drop you can
• Don’t skip the almond flour or breadcrumbs — they’re the binder. If your mixture feels too loose, add another tablespoon of almond flour until it holds together when you form a cake.
• Use a ⅓ measuring cup as a scoop — evenly sized patties cook evenly.  press to compact, then turn out into your palm before placing in the pan
• Chill before frying — 15–30 minutes on a parchment-lined tray. This is the #1 trick for keeping them from falling apart.
• Use a hot, pre-heated nonstick pan with a teaspoon of oil. A cold pan is the second most common reason these break.
• Use a grease screen to cut down on splatter.
• Don’t overcrowd the pan — 3 - 4 patties at a time in a 10-inch skillet is the sweet spot.
• Don’t move them around while pan-frying — let the bottom turn deep golden before flipping. These cakes have minimal filler so Flip ONCE and flip gently.
• Add a pinch of red pepper flakes for a little extra heat alongside the jalapeño.

If you’re wondering what to serve with these yummy discs of protein – I have a few ideas. Of course!

What to Serve with Tuna Patties:

Any of these sides would be a delicious pairing for a family-friendly meal.

• My tasty and crazy popular Roasted Parmesan Broccoli.
• One of my Brussels Sprout recipes… Balsamic-Glazed Brussels Sprouts, Asiago Cheese Brussels Sprouts,  and Spicy and Sweet Brussels Sprouts.
• A simple Arugula Salad.
• Or some Garlic Green Beans… mmm!
• And if you're not afraid of a few carbs, double up on the tuna and serve with my Tuna Pasta Salad.

Storing, Reheating and Freezing

How to store:
Refrigerate leftover tuna cakes in an airtight container for up to 3 days.

How to Reheat:
Air fryer (the BEST method) — 350°F for 4–5 minutes. Brings back the golden bottom and warms them evenly.
Oven: Warm at 350°F for about 10 minutes.
Stovetop: Reheat in a skillet over medium heat for a few minutes per side.
Microwave: 1–2 minutes. Fast, but you lose the firm golden exterior.

How to Freeze:
Lay the cooked, cooled patties flat on a baking sheet to freeze individually. Once frozen solid (about 2 hours), wrap each cake in plastic wrap or stack with parchment between them in a freezer bag. Freeze up to 3 months. Defrost overnight in the fridge or thaw in the microwave on defrost mode.

It’s so handy to grab one or two out of the freezer for a quick lunch or on a busy weeknight when you don’t have the energy to cook.

Frequently Asked Questions

Why do my tuna cakes fall apart?

Three reasons, in order of likelihood.

• First: your tuna isn’t drained well enough — wet tuna won’t bind. Press it firmly into a strainer until almost no liquid comes out.
• Second: your patties weren’t chilled before frying — a 15–30 minute rest on a parchment-lined tray in the fridge firms everything up and lets the binder set.
• Third: the pan wasn’t hot enough — a hot pan with a film of oil sets the bottom of the patty immediately and holds everything together. Get those three things right and your tuna cakes will hold their shape every time.

What is the secret to crispy tuna cakes?

Honest answer: if you’re after the deep crunch of a battered fish stick, these tuna cakes aren’t that — they’re a tender, herby patty with a beautiful golden exterior. For the best golden bottom and a patty that holds together, three things matter: a hot, pre-heated nonstick pan; a thin film of olive oil that shimmers before the patties go in; and patience.
Don’t move them for 3 minutes once they hit the pan — let the bottom turn deep golden, then flip ONCE. That golden crust is the texture you’re after.

Can I make tuna cakes in the air fryer?

Yes — and several long-time readers have asked about this, so here’s the method.

Form and chill the patties as written ad chill for 15-30 minutes. Spray the air fryer basket with olive oil (or line with a parchment liner cut for your air fryer). Spray the tops of the patties lightly. Air fry at 375°F for 8–10 minutes, flipping halfway through. The exterior won’t be quite as golden as pan-fried, but it’s close — and you save the oil splatter.

Are tuna cakes and tuna patties the same thing?

Yes. Different names, same dish. “Tuna patties” is more common in the South and Midwest; “tuna cakes” shows up in cookbooks and on the East Coast. “Tuna croquettes” is the more chef-y term. All refer to a mix of tuna, a binder, and seasoning, pan-fried into small discs.

What can I use instead of mayonnaise?

Plain Greek yogurt is the best 1:1 swap — it actually boosts the protein and lowers the fat. Mashed avocado works for a richer, dairy-free version. In a pinch, a few tablespoons of sour cream or labneh will do.

Are these tuna cakes meal-prep friendly?

For sure! The recipe makes 14 patties from 5 cans of tuna — that’s a week of high-protein lunches or two big family dinners. They keep beautifully in the fridge for 3 days and freeze for up to 3 months. Two patties is roughly 224 calories and 22g of protein — a strong macro hit for the calories. (See the Healthy Meal Prep callout above for the full week-of-lunches math.)

Can I bake these instead of pan-frying?

Yes. Place the chilled, formed patties on a parchment-lined baking sheet and bake at 400°F for 10 minutes per side (20 minutes total). The exterior will be less golden than pan-frying, but it’s hands-off and great for a big batch.

Can I use canned salmon or canned crab instead of tuna?

Yes — use the same total weight (about 25 ounces). Canned salmon makes a richer, omega-3-heavier patty. Canned crab makes more of a crab cake (and is excellent here — try it with Old Bay instead of jalapeño). Fresh cooked salmon also works — I have a recipe on the blog for Salmon Patties if that's the direction you want to go.

What kind of canned tuna should I use?

Solid white albacore tuna in water gives the best texture and the highest protein — it’s firmer, less wet, and stays in nice flakes. Chunk light tuna works fine and is more budget-friendly, but it tends to be a little more watery, so press it harder in the strainer. Whatever you choose, get tuna packed in WATER (not oil) and pat off as much extra liquid as you can — the #1 reason tuna cakes fall apart is too much moisture in the mix.

The Greatest of all Canned Tuna Recipes!

So to recap… these Tuna Cakes are delicious, inexpensive, quick and easy to make, good for us, great for meal prepping and freezing, AND everyone loves them because they remind us of growing up eating mom’s (or dad’s) tasty tuna salad sandwiches!  Aww, the sweet memories.

I can’t wait for you to give these tuna patties a try!
Please enjoy my friend!

Other Seafood Recipes You'll Love:

• Easy Salmon Patties
• Mini Salmon Cakes with Sriracha Lemon Aioli
• Easy Homemade Crab Cakes
• Boiled Lobster with Drawn Butter
• Pan Seared Halibut with White Beans and Gremolata

⭐ Reader Review

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If you’ve made this Tuna Cake Recipe, tap the stars above to leave a rating and let us know how it turned out in the comments.