These yummy Tuna Cakes with Jalapeño and Cilantro are low carb, low calorie, and big on flavor! This tuna cake recipe is a budget-friendly protein-packed entrée that requires a handful of ingredients and canned tuna. You're gonna love these tuna patties!
Jump to:
- Why these Tuna Cakes made from Canned Tuna are so Popular?
- Why you’ll love these Tuna Cakes
- These Tuna Patties are low-carb, low-calorie and gluten-free!
- Ingredients you’ll need
- Sriracha Aioli
- How to make Tuna Cakes?
- How to make Sriracha Aioli
- Tips and Tricks for the best Tuna Cakes
- Storing, Reheating and Freezing
- FAQ's
- What to Serve with Tuna Patties:
- The Greatest of all Canned Tuna Recipes!
- Other Seafood Recipes You'll Love:
- Tuna Cakes with Jalapenos and Cilantro Recipe
- Sriracha Aioli Recipe
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This post has been updated since it was originally posted but the recipe is still the same.
I’ve been making these crispy fried tuna patties for over 20 years and we never get tired of them. I’ve shared this recipe with so many friends and loved ones and they always get fantastic reviews. I make a Sriracha Aioli sauce to drizzle on them but they are delicious all by themselves.
Why these Tuna Cakes made from Canned Tuna are so Popular?
The combination of jalapeno, cilantro, and lemon gives these tuna croquettes the most delicious flavor, they are herbaceous and citrusy with just a little kick… they are sooo good my friend!
Why you’ll love these Tuna Cakes
- Super affordable – made with pantry staples and canned tuna! Canned tuna recipes are a great way to enjoy budget-friendly protein.
- Quick & Easy – on the table in about 40 minutes.
- Packed with flavor and crispy on the outside.
- High in protein - low in carbs, calories and they're gluten-free.
- Great for meal prep - and freezer-friendly because this canned tuna recipe makes 14 patties.
- Family-friendly - these tuna patties are picky-eater approved!
These Tuna Patties are low-carb, low-calorie and gluten-free!
This tuna patties recipe is low-calorie - 112 calories per serving, which is 1 cake. They are also full of protein – 11 grams per tuna patty.
AND they are low-carb with just 3g of carbs per cake.
Plus, they're gluten free because I use almond meal or almond flour in place of bread crumbs. (You can also use gluten-free breadcrumbs but they will not be low-carb unless specified.)
Ingredients you’ll need
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: Adds structure and helps create a crispy outer layer.
- 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.
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.
How to make Tuna Cakes?
These Tuna Cakes with Jalapeño and Cilantro couldn’t be easier to make. (The full recipe is below at the bottom of this post.)
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.
Next, prep the rest of your ingredients and add them all 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.)
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.
How to make Sriracha Aioli
I love to pair this tuna cake recipe with my creamy Sriracha sauce. It's just Sriracha, mayonnaise, lemon juice, minced garlic, cayenne pepper, salt, and pepper. (You can find the full recipe below at the bottom of this post.)
Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Then make a salad or a veggie side dish and enjoy!
Tips and Tricks for the best Tuna Cakes
- Drain the tuna well to avoid soggy cakes.
- Don’t skip the almond meal/breadcrumbs – they give structure and crunch.
- Use a ⅓ measuring cup to make evenly sized cakes.
- Add a pinch of red pepper flakes for some heat.
- Don't move them around while they're pan-frying - only when you flip them.
Storing, Reheating and Freezing
How to Store Tuna Cakes
Store leftover tuna cakes in an airtight container in the fridge for up to 3 days.
How to Reheat Tuna Cakes
- Stovetop: Reheat in a skillet over medium heat for a few minutes per side.
- Oven: Warm at 350°F for about 10 minutes.
- Microwave: 1-2 minutes (but they won't be crispy).
Freezing Tuna Patties
Lay them flat on a baking sheet to freeze individually, Then wrap each cake in plastic wrap, add them to freezer bags or an airtight freezer-safe container, and store them in the freezer for up to 2-3 months.
You can defrost the patties in the microwave or place them in the refrigerator the night before you want to enjoy them and they will defrost naturally.
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.
FAQ's
Try Greek yogurt or mashed avocado for a lighter version.
And that would be another big–YES!
Another great thing about this tuna cake recipe is that it creates around 13-14 patties, so they are perfect for meal prepping. Make a batch and enjoy them for lunches or dinner during the week, or freeze them for meals at a later time.
Chill Before Cooking
After forming the tuna cakes, refrigerate them for 15–30 minutes. This helps firm them up so they’re less likely to fall apart in the pan. and
Be Gentle When Flipping
Use a thin spatula and flip them carefully—only once if possible. Let the cakes develop a golden crust on the first side before turning (about 3–4 minutes).
Preheat the Pan and Oil
Make sure your pan is hot and the oil is shimmering before adding the cakes. A hot pan helps create a crispy crust that holds everything together.
Yes! Use almond meal, or almond flour as the recipe suggests, or if you prefer use gluten-free breadcrumbs. Be sure to check that your Dijon mustard is gluten-free.
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!
The Greatest of all Canned Tuna Recipes!
So to recap… these Tuna Cakes with Jalapeno and Cilantro 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!
PS: If you love them as much as I do (which you will – of course) you should also give my Easy Crab Cakes, Salmon Patties, and Mini Salmon Cakes a try.
Please enjoy my friend!
Other Delicious Seafood Recipes You’ll Love:Other Seafood Recipes You'll Love:
- Easy Salmon Patties
- Mini Salmon Cakes with Sriracha Lemon Aioli
- Easy Homemade Carb Cakes
- Boiled Lobster with Drawn Butter
- Pan Seared Halibut with White Beans and Gremolata
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If you’ve made this Tuna Cake Recipe, tap the stars below to leave a rating and let us know how it turned out in the comments!
Tuna Cakes with Jalapenos and Cilantro Recipe
These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!
Ingredients
- 25 ounces canned solid white tuna in water, (five 5-ounce cans)
- 2 large eggs, lightly beaten
- 1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish
- ⅓ cup plus 2 tablespoons, almond flour, almond meal (or breadcrumbs if you're not concerned about carbs or being gluten-free.)
- 4 tablespoons mayonnaise, (Greek yogurt can be used instead)
- 3 tablespoons fresh lemon juice, (about 1 to 1 ½ lemons)
- 3 jalapeno peppers, finely chopped, ribs and seeds removed (unless you like it a little spicy)
- 1 large onion finely chopped
- 2 tablespoons extra light olive oil or olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain, press the tuna into the strainer to remove as much liquid as you can. Then prepare the rest of the ingredients.
- Sauté the onions in a little olive oil for about 8 minutes in a sauté pan over medium, until translucent. Set aside and let cool.
- While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt, and pepper and whisk till combined. Then add cilantro and jalapeno peppers to the mixture.
- Add the tuna, beaten eggs, cooked onions, and almond flour (almond meal or breadcrumbs), and mix until ingredients are thoroughly incorporated and hold together.
- In a large nonstick skillet, heat about a teaspoon of olive oil on high for about a minute, then turn it down to medium to medium-high depending on how hot your stovetop gets.
- Working in batches, use a packed one-third cup measure of tuna mixture per cake. Turn the tuna cake out into the palm of your hand, firmly keeping the original shape of the measuring cup.
- Cook the tuna patties until just golden brown and a bit crisp on the outside, about 3 minutes per side. You may need to adjust your heat as you cook them so they don't burn and you may need to add a teaspoon of oil to the pan between batches. Serve hot, or warm over simple arugula or with your favorite veggie side dish. The recipe makes 13-14 patties.
Notes
- Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
- Use a grease screen to cut down on the oil splatter while cooking the cakes.
- Don’t overcrowd the pan when cooking the cakes. They will take longer and flipping them over will be more difficult. I use a 10inch Calphalon pan and cook 4 patties at a time.
- There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.
Nutrition Information
Yield
14Serving Size
1 tuna cakeAmount Per Serving Calories 112Total Fat 6gSaturated Fat 1gUnsaturated Fat 0gCholesterol 42mgSodium 349mgCarbohydrates 3gProtein 11g
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If you’ve made this Tuna Cake Recipe, tap the stars below to leave a rating and let us know how it turned out in the comments!
Sriracha Aioli Recipe
These yummy Tuna Cakes with Jalapeño and Cilantro and sriracha sauce are big on flavor and still low carb, low calorie, and gluten-free. They are a budget-friendly protein-packed entrée that requires a handful of ingredients and canned tuna. #TasteAndSee
Ingredients
- ¾ cup light mayonnaise
- 2 cloves small garlic, minced
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons of Sriracha
- About 3 shakes of cayenne pepper
Instructions
- Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Information
Yield
10Serving Size
1 tablespoonAmount Per Serving Calories 42Total Fat 3gUnsaturated Fat 0gCholesterol 2mgSodium 310mgCarbohydrates 2g
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If you’ve made this Tuna Cake Recipe, tap the stars below to leave a rating and let us know how it turned out in the comments!
Lisa
Made this tonight and served with zucchini fries bc I didn't have the kale to throw together a salad.... these were absolutely amazing! Seriously had to tell myself to walk away!! Thank you for sharing!!
Holly Sander
Hi Lisa, I've been there done that, so I know the struggle is real! LOL I'm so glad you enjoyed the Tuna Cakes! Thanks so much for the 5 star rating and for sharing your feedback! I'm super grateful!
Julie
Hi Holly,
Excited to try this recipe. Can greek yogurt be used instead of mayo in the Sriracha sauce?
Blessings!
Holly Sander
Hi Julie! Yes, absolutely!! Greek yogurt works great for the sauce. Hope you enjoy them - they're a big favorite at our house. Have a fabulous holiday!
Cinthya
So glad I found this recipe! Definitely my favorite new meal! Came across it a few hours ago and saw I had everything in the pantry/fridge so I went for it. The Sriracha aoli was great with the cakes. I also topped them with avocado and it made the dish richer. Only change I did was lime instead of lemon for cakes and aoli. I just prefer limes over lemons. Thanks for the great recipe!
Holly Sander
Hi Cinthya! Thank you for your very kind feedback! I'm so glad you enjoyed the recipe, and switched it up a little to make it your own. Thanks so much for taking the time to let me know what you think.🙏
Kelly
can you freeze these before or after cooked?
Holly Sander
Hi Kelly, I've frozen them after I've cooked them before and they turn out great. I usually reheat them on a baking sheet lined with parchment paper. I'm sure you can freeze before they're cooked as well. Just defrost completely in the fridge before cooking. Hope that helps - take care!
Uyen
Just made these. Eating them right now while I'm typing this. These don't even taste like tuna anymore. It's like a crab cake instead. Delicious. Followed the recipe exactly except I used plain fat-free Greek yogurt instead of Canola mayo because I don't like mayo in general. I wish I would have broken up the tuna and gave the mixture a little more of a thorough stir...but nonetheless this was really really good! Thanks for sharing! Boyfriend was like, "babe...these are really good...O_o lol!
Holly Sander
Hey Uyen, thanks for stopping by and sharing your feedback. I'm super grateful! Swapping out the mayo for fat-free greek yogurt is a great idea - same yummy flavor and less fat and calories. I'm so glad you and your guy enjoyed the tuna cakes. It's a super delicious meal for the price!
Evelin
Thank you for sharing such amazing recipe! I've made it twice already and my boyfriend has told me both times how great they were. I've omitted the jalapenos both times because I did not have any in stock. I have put them on my grocery list to pick some up next time I go food shopping.
One question - how are the tuna cakes for leftovers? I am just wondering if I can make enough to have leftovers to take to work next time I make them.
Thank you again for such a yummy recipe!! 🙂
Holly Sander
Hi Evelin! You're so welcome! Thank you for your sweet words of encouragement. We always make enough for leftovers and we enjoy them. If you're eating them cold the text will be different - not so crispy on the outside. But still the same yummy flavor. Hope this helps!
Samantha
I love the simplicity of this recipe! It's so easy with ingredients I typically have in stock. Great on the fly meal, app., side, whatever!
Louise
Can I make the "batter", form the cakes and put them in the freezer?
Holly Sander
Hi Louise, that is an excellent question! I've never tried that with this recipe but I'm sure you could. I do that with a salmon cake recipe and they turn out great. Keep me posted - I would love to know how it goes!
Gail Salmon
Made these yesterday and they were fabulous.I am following weight watchers and wondering if you know the sugar and saturated fat content?
Holly Sander
That's awesome to hear Gail! Thanks so much! We have not added the feature of offering nutritional values to our site quite yet. The values for food can change depending on the brand and variation you use. So you'll need to check yours specifically. Here's a website that actually tracks brand-specific food facts... https://www.fatsecret.com
I did look at the nutritional panel of the following ingredients I used for the recipe and here's what they stated:
Hellman’s Canola mayo has zero saturated fat and sugar.
Bumble Bee solid white tuna in water has zero saturated fat and sugar.
1 tablespoon of olive oil has 2 grams of saturated fat and zero sugar.
2 large Eggland's Best cage free eggs have 2 grams of saturated fat and no significant amount of sugar.
2 tablespoons Huy Fong Foods Sriracha Hot Chili Sauce has 6 grams of sugar.
1 whole lemon has 1.5 grams of sugar
Hope this helps - take care!
Sarah
Hi!! I tried these tuna cakes today and they're delicious. I left out the breadcrumbs but it meant they didn't stay together. Next time 🙂 Can you tell me how long the mix will stay fresh for? I'm hoping to make the rest of the cakes this evening, so in about 6 or 7 hours' time. Will it still be ok? Thank you!
Holly Sander
Hi Sarah! I'm glad you enjoyed the tuna cakes. The mixture should be fine to make this evening as long as the it was stored in the refrigerator. If you notice some extra liquid pooling in the storage container drain it off and be sure to give it a good stir. Thanks for your feedback!
Sarah
Hi Holly! They were perfect after keeping the mix refrigerated. They're so delicious!! Thanks so much for the recipe 🙂
Aris
Holly, thanks for the recipe! I made these last night and they were delicious. Tastes very similar to crabcakes & I hope to add this to my rotation of meals. Also, for anyone reading this, the Sriracha is a must!
Holly Sander
Thank you Aris! I appreciate the feedback! We're big fans of this recipe and I agree completely - the Sriracha Aioli is a a perfect accompaniment!!
Sydney
I'm not using sriracha with 6 sugar carbs! What's a substitute? Spicy homemade ketsup or just hot sauce? Also I'm using my own Breading mixture of fried pork rinds n grated Parmesan....oh...reg mayo...NO canola for me. Sorry...just tweaking.
Holly Sander
Hi Sydney, you do you girl - pork rinds and all! I customize recipes all the time to my taste and diet preferences. I would recommend using hot sauce in the Aioli to reduce the sugar carbs. Franks Hot Sauce has zero carbs. Thanks for stopping by - take care!
Jacki
Hi, I really need to know the carb break down on this since I made these and I'm on a low carb diet. I searched low carb recipes and it showed up, but now I'm told I need to track my carbs and I have no idea what the carb content would be. Your help would be greatly appreciated!
Holly Sander
Hi Jacki, Here's the break down for calories, protein and carbs... 140 calories, 13 grams of protein, and 4-5 carbs per cake. Hope that helps!
Sydney
Thanks....net carb count helps ALOT!
Holly Sander
Sure thing - you're welcome!
Lucy
These are SO good. But can someone please tell me why they pop so bad?? I mean I cook all the time and this was unlike anything I have ever seen.
Holly Sander
Thanks so much Lucy! I'm so glad you enjoyed the Tuna Cakes! I think you're referring to the oil popping when you put the cakes in the pan. It sounds like water may have been the culprit - either on a utensil you were using or maybe from the tuna if it wasn't completely drained. Usually oil pops when water droplets get in it. Here's the science behind it... "When water droplets get in the oil, they sink since oil is lighter than water. Then the water droplets turn to steam because the boiling point of water is much below the boiling point of oil. At this point, the steam rapidly rises out of the oil and escapes with a noise and a splashing of oil." Hope that helps!
Ruth Mooney
I ran across your recipe for tuna cakes while searching on Pinterest. I've made this recipe many times only I used one can of salmon and one can of tuna and all of the other ingredients and they were delicious. I will make almost any recipe that calls for cilantro and jalapeño peppers. I only make about 6-8 patties. They are great as left overs. They refrigerate well. If you ever have company and want to fix a great cheap meal, then this is the one to serve.
Holly Sander
Hi Ruth, I'm totally with you... I will make any recipe that calls for cilantro and jalapeños! I absolutely love them! And I love hearing that you're enjoying this recipe. I appreciate you taking the time to stop by and share your feedback and for your encouragement! Thanks so much!
Julee Mosley
Do you know the calories on one patty?
Holly Sander
Hi Julee, Each Tuna cake is about 140 calories. Hope that helps.
Char
How can i shorten this to make for 2 people?
Holly Sander
You could cut the recipe in half and that would give you 8-10 cakes. My husband eats 3 tuna cakes in a setting and I may have 1-2. That would give you enough for two meals. Hope that helps.