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!
Rachel
I'm on weight watchers and I was wondering get if you could give me the full nutritional information on these. I thought I saw someone say it's 136 cal but I need total fat etc. I hope to hear from you soon. Thank you in advance.
Bryan
Hi Rachel! There are several popular nutrition calculators that each produce slightly different results... here's the nutrition info from ours:
For a single serving (1 tuna cake):
Calories: 136
Total Fat 8.4g
Cholesterol 46.4mg
Sodium 346.9mg
Total Carbohydrate 4.1g
Sugars 1.3g
Protein 11.5g
Vitamin A 4% RDA
Vitamin C 2% RDA
Also here’s the info for one serving of the aioli in this recipe (about 2 tablespoons):
Calories: 20
Total Fat 0.9g
Cholesterol 2.1mg
Sodium 144.3mg
Total Carbohydrate 2g
Sugars 1.2g
Protein 1.4
Vitamin A 1% RDA
Vitamin C 37% RDA
Hope this helps! 🙂
Billie
I made these tonight and they were superb! I substituted pickled jalapeño since I didn't have lemon juice and added some celery to saute with the onion. They were light and yet filling...new staple for our fam!
Holly Sander
Hi Billie! I like using some pickled jalapeno in them sometimes as well. Just thinking about them is making my mouth water. So glad you and the family enjoyed them! Thanks for stopping by to share your feedback and the 5-star rating!! Woot Woot!
Amanda
Can I use Avocado mayo in this recipe?! Maybe drizzle Avocado lime cilantro dressing on top?
Holly Sander
Hi Amanda! That sounds AHH-mazing! All of those flavors sound perfect for these Tuna Cakes! Thanks for the great suggestions!
Angela Grace
These are AMAZING. I made them last night and my husband gobbled them down like I was going to steal them from him. I am wondering (for the future) if I could substitute the mayo in the Siracha Aioli sauce for greek yogurt or sour cream. Let me know what you think. Once again, these are so yummy. Thank you for sharing your secrets with the world.
Holly Sander
Thanks so much Angela! Before you know it you'll find the hubs hiding in a dark closet eating them! LOL Love that! You can definitely substitute Greek yogurt or sour cream for the mayo. I've tried both and they are delicious! Thanks for your sweet comment and the 5 star rating!😊🙌
Jillian
I don't usually comment in recipes, but this is such a fantastic recipe and I just had to say thank you!
I made these last night (without the sauce, as I only just saw that add on!) and they were amazing! Such great flavor and I love the crunchy fried outside! I can't wait to try them again with the sauce!
I used the almond meal and my first batch wouldn't hold together well at all. I added about 2 tablespoons flaxseed meal and they held together much better, without becoming too dense.
This is definitely a new favorite, budget friendly recipe for me. Thank you for creating such a simple and wonderful recipe!
Holly Sander
Thanks so much, Jillian! It is all my pleasure! I get excited when others enjoy a recipe as much as I do. I'm thrilled to hear you enjoyed the tuna cakes so much! Thanks a bunch for taking the time to share your feedback! Take care!
Jordan
Really excited to try it's recipe! I like that you've posted the calories too but I'm wondering what the serving sizes are. Are the calories per tuna cake? And what would be a serving for the sauce? Thanks!
Holly Sander
Hi Jordan! Thanks for asking that – we updated the recipe to clarify that a serving size is one tuna cake. Each tuna cake is 136 calories. Also the Sriracha Aioli is about 3 teaspoons per serving, and that’s another 92 calories per serving. If you use light mayo in the aioli, the calries per serving drops to 42 cal per 3-teaspoon serving! Hope that helps and enjoy!!
UL
I've made these 3 times now as written with the exception of the cooking method the 3rd time.
1st- Used Greek yogurt instead of mayo. Delish.
2nd- Used mayo. It was alright.
3rd- Used Greek yogurt and baked. It was somewhat dry and it was indeed hard to get the golden crisp you get when frying in the pan. I kept it in longer to see if it would form the crust so they came out kinda dry.
Regardless, this is a really good recipe. Love me some tuna patties!
Holly Sander
I'm so glad you're enjoying the tuna cakes! They are a favorite in house as well. I do love how golden and crispy they get when they're fried. And the Greek yogurt instead of mayo is an easy and tasty swap. I'll have to get to work on a baked version of this recipe that is moist, crispy and still just as delicious! Thanks for your feedback and the 5 star rating!!🙌
Laura
I would love to see a baked version of this!
Holly Sander
Yes - me too, Laura! It's in the works!! Coming to the blog soon!
LISA H
IM GOING TO HAVE TO TRY THIS RECIPE!!!
Holly Sander
For sure, Lisa! They are so yummy!!
T Lee
I am excited to try this. Could you substitute the tuna with crab?
Holly Sander
Yayyy! I hope you enjoy them as much as we do! I'm sure you could sub out crab for the tuna. You may need to adjust the bread crumbs and mayo a bit. The crab will probably be a little dryer than the tuna so most likely less breadcrumbs will be needed. Enjoy!
Emily
I made these a few nights ago after seeing this recipe on Pinterest. I must admit, I had tried a few other recipes from the Internet the week or two prior and was let down every time so I didn't have high hopes for these - I was just desperate for something low carb that wasn't chicken or hamburgers. All I can say is wow! These are fantastic. Husband is out right now getting more tuna so we can have them again tonight. The sriracha sauce is an excellent condiment for them as well. Highly recommended.
Holly Sander
Hi Emily! Thanks so much for the 5 star rating and your kind words! I'm so glad you tried this recipe inspire of being let down by the others you had tried. And I'm thrilled you and the hubs enjoyed them so much - awesome news! Thanks a bunch for taking the time to share your feedback! PS: Since you like the tuna cakes you should probably try my mini salmon cakes as well. They only have 2/3 cup breadcrumbs and you can swap that out for ground up almonds or almond meal to make it even more low carb. Take care! https://tasteandsee.com/mini-salmon-cakes-sriracha-lemon-aioli/
Karen
These were delicious. Thanks for sharing.
Holly Sander
Great to hear, Karen! So glad you enjoyed them!
Messina
Hi there,
I'm one of those hate cilantro people, is there anything I can supplement that would go just as well with the jalapeño?
Thanks!
Holly Sander
Hi Messina, I would suggest trying either some parsley, green onions or chives. All three would be delicious in the tuna cakes. I hope that helps.😊
Kim Taylor
Yup!!!! Deep snow... enjoying weather and totally looking forward to these lovelies for dinner! Can hardly wait!
Holly Sander
Hi Kim! I hope you love them like we do! They're so hearty and satisfying when you're needing some yummy comfort food. Take care!
iris
For gluten free, use Ian's gluten free panko, and there are other GF panko products in my supermarket (ShopRite) that are less expensive and work great. Ian's is at Mrs. Green's in my town, as well as Acme and Stop n Shop. Discover gf breadcrumbs also by several makers. Try Whole Foods, Trader Joe's, Jet.com.....
Tip: When crumbs are a bit too large, I "roll" them first. Put into a plastic bag, use rolling pin or you can gently "smash" with a meat pounder. This is what I do and it works great. Sometimes I use my small processor, just pulsing a few times.
Can also do what another contributor suggested (and which I learned to do a few years ago to give good more flavor/interest): Put a few crackers/chips (gluten free if needed) and pulse in my small Cuisinart. Continue recipe as written. Adds dimension to nuggets, and anywhere that a crust is essential component of recipe. I've used the tiny pieces at bottom of my favorite tortilla chips, processing them and incorporating into recipes. I hate to throw out anything that can be "re-purposed". 🙂
I am trying out this tuna cakes recipe as GF for our two adult daughters who medically must follow a gluten free lifestyle. I am encouraged by contributors who indicate that they have taken cooked cakes to work and re-heated for lunch. Beats even the best company cafeteria foods that could have gluten in them... Gracias por la receta (thanks for the recipe)!
Holly Sander
Hi Iris, it's my pleasure! Thanks for the GF suggestions. I'm sure other readers will find it helpful. I don't like to waste things either so I can appreciate you blending up the tortilla chip pieces and using them for bread crumbs.👍 I do that with crackers as well. I like almond meal or even blending almonds in the for processor and using those for gluten free bread crumbs. I hope your family enjoys the Tuna Cakes as much as mine does! Thanks for stopping by!😄
Alanoud
Thank you for your recipe. Do you think I can do this recipe as meal prep for the whole week in advance? If so, shall I keep in the freezer or the fridge?
Thanks again.
Holly Sander
Hi Alanoud, It's my pleasure! I do think you could make these cakes and then enjoy them the whole week. I would recommend cooking them all at once and storing them in an airtight container in the fridge. Also, use plastic wrap or parchment paper to layer between the cakes so they don't stick together. You can reheat them in the oven, or even the microwave. Enjoy!
Kelly
Hi, I just love this meal. Came out delicious! Was curious to know if you think these would taste just as good baked in oven instead of doing in frying pan?
Holly Sander
Hey Kelly, Thanks so much for your feedback. They are pretty moist so I'm not sure baking them would create the same golden coating on the outside. You've inspired me to do some experimenting... I need to create a baked version of this recipe. 🙂 Stay tuned and thanks so much for stopping by!