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!
Sue Shelby
I just made these awesome cakes! I did add in some lemon pepper seasoning, along with Lawrey's seasoning salt. For a filler, I used crushed pork rinds, adding in some grated parmesan cheese. I then coated the patties with the pork rind mixture, seasoned with Lawrey's prior to frying. Virtually carb free. Amazing! Thanks for the recipe.
Holly Sander
Sounds tasty, Sue! I love that you made them your own! Thanks for taking the time to share your feedback! Check out these meatballs for another yummy low carb recipe: https://tasteandsee.com/buffalo-chicken-meatballs/
Tina
Did you use the rinds instead of bread crumbs?
Holly Sander
Hi Tina, you can use rinds for sure. But I usually use almond meal in place bread crumbs.
Lauren
Does anyone know how these would hold up for meal prepping? Thanks!
Holly Sander
Hey Lauren! I think they work great! I always make the full batch (which is a lot for me and Bryan) but it works out perfect to have them ready to go for lunch all week. Hope that helps - enjoy!
Patricia
I made these tonight with a 50/50 blend of oat flour and flax meal and green onions.
My 4 & 5 year old girls ate 3 each and asked if we could have them again tomorrow!
The oat/flax meal mix kept them very sturdy and I loved the aioli. Thanks for the recipe!
Holly Sander
Hi Patricia! That's so awesome! I love that your kiddos enjoyed them so much! It's my pleasure and thanks for taking the time to share your feedback!
Shannon
These sound great! Do you think I could use almond flour for the binding?
Holly Sander
Thanks so much! I think almond meal would be a little better because it has a more course texture but almond flour would probably work too.
Sue
This looks delish!! Would you consider this a low cholesterol meal?
Holly Sander
Hi Sue, Thanks so much! I'm not up to speed on the requirements for a low cholesterol meal. This recipe does have 2 eggs, olive oil for saluting the cakes and either mayo or Greek yogurt for the aioli. If I was following a low cholesterol diet I would use egg beaters or egg whites instead of whole eggs, bake the cakes instead of frying them, and use nonfat greek yogurt inlace of the mayo. Here's a healthy baked version of these same cakes that might be just what your looking for: https://tasteandsee.com/healthy-tuna-cakes-with-spicy-lemon-yogurt-sauce/ I hope that helps!
Kari
Just made a large batch of these and I am in love with this recipe! I take a tuna cake to work every day on a bed of spinach and arugula with cilantro salad dressing! I did substitute flax seed meal for the breadcrumbs.
Holly Sander
Hey Kari! I'm so glad you're enjoying the tuna cakes. That's how I eat them - over a salad. Cilantro salad dressing sounds amazing - I'll have to check that out! Thanks for the feedback and the 5-star rating!!🙌
Angela
I'm making these a second time! Will probably become a regular in our menu rotation. I substituted the breadcrumbs for flax meal and it worked great!
Holly Sander
I'm so glad you enjoyed them, Angela! Flax meal sounds like a great substitution for the breadcrumbs. I'll have to give it a try. thanks for the 5-star rating and taking the time to give me your feedback!
Nikki
These are delicious! I added chopped up celery for some extra crunch. Yum!
Holly Sander
Hi Nikki! I love that you added some celery for more texture! Thanks for stopping by!
Morgan
Could you sub out the breadcrumbs for shredded Parmesan cheese to make them atkins friendly?
Holly Sander
Hi Morgan, I say give it a try. Or you could use almond meal instead of breadcrumbs since it's basically just almonds ground up really fine. Good luck!
Lauren
I followed the recipe to a T and absolutely loved these! Such a great recipe- and it's Whole30 compliant (sub almond flour and without the aioli). Thanks!
Holly Sander
Hi Lauren, I'm so glad you enjoyed the Tuna Cakes! Thanks so much for taking the time to give me your feedback. And thanks a ton for the 5-star rating!!
Crissy
This recipe is amazing! I love making these Tuna Cakes! I sub green onion for regular onion because I like the milder flavor. I usually cut the recipe in half, this time I only had 4 cans of tuna and made 12 cakes. I love the jalapeño/cilantro/green onion combination! This recipe is amazing and so flavorful, this is one I will make again and again.
Katie
I just made these and they are fantastic!!! My boyfriend and I both loved them. Thank you so much for the recipe!! 😀
Holly Sander
Thanks so much, Katie! It's all my pleasure! I love hearing that people are enjoying my recipes! Take care.
Fully Alive
Just made these tonight for dinner...served over a salad for me and with sweet potato fries for the others. YUM-O! I halved the recipe and it worked perfectly. Thank you for sharing!
Holly Sander
I love hearing that - thanks so much! Sweet potato fries sound like a good side for these yummy cakes! Thanks for the 5-star rating and for sharing your feedback!😃
Dani
These look amazing! Can't wait to try them at the weekend. Could you do them without the breadcrumbs or is this an essential ingredient?
Thank you
Dani
Holly Sander
Thanks so much, Dani! The breadcrumbs are an essential ingredient that helps them stay together. If you don't want to use breadcrumbs you could try some ground up almonds, almond meal or flax meal as a replacement. Good luck making them this weekend and enjoy!
Karen
Amazinggggggggg!!!!! Loved the recipe !! Just made it but realized it says 1/3 cup of breadcrumbs but in the other page it says 3 cups. Can you just clarify that with me please ? I made It was 1/3 and they came out great! Although they were falling apart a little bit . Do you suggest I use more breadcrumbs ? Also can I use coconut oil instead of olive oil ? Thank you again for sharing this deliciousness !
Holly Sander
Hi Karen! So glad you enjoyed the Tuna Cakes! The recipe should say to use 1/3 cup breadcrumbs. If they are falling apart you can use a little more to help bind them together. I usually just press them together really good with my hands before I cook them, and try not to move them too much while they're cooking. Coconut oil would be a great oil to use instead of olive oil. Thanks for your kind comment and taking the time to stop by and write it!