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
This post contains affiliate links... read more here.
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
⭐️⭐️⭐️⭐️⭐️
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
⭐️⭐️⭐️⭐️⭐️
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
⭐️⭐️⭐️⭐️⭐️
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!
Christina
These look amazing and I can't wait to try them. Has any one tried freazing them before or after cooking them?
Holly Sander
Hi Christina, Thanks so much! I've frozen these tuna cakes plenty times and they work great. I defrost them in the microwave, then heat them in a pan on medium heat on the stove with a spritz of oil for 2-3 minutes a side.
Gissele
This is DELICIOUS and simple to put together.
My kids love it. Husband loves it. It’s a hit and we look forward to making it again.
I used 1 jalapeño and omitted cayenne pepper. Yum (just for husband and kids, still very enjoyable, not spicy at all. Just full of flavor!
Gissele
I also used Protein flour, Arrowhead brand (organic chickpea and lentil flour) still, huge hit.
Holly Sander
That's great to know, Gissele! I haven't tried that yet but will have to! Thank you!!
Holly Sander
Hey Gissele, I love hearing that! When the whole family enjoys the same meal together that is a huge win! Thanks so much for taking the time to share your feedback!
Tara
Fabulous flavor!! Ever my non-tuna loving kids liked them. Really loose and hard to keep together though. Getting the patties in the pan and getting them flipped without falling apart was seriously tough. Maybe a little more breadcrumb?
Bryan
Hi Tara, so glad your family liked them! We tried to minimize the filler but yes you could definitely add more breadcrumbs for binding which would make them easier to handle while cooking (if you are watching carbs or are gluten free you can substitute almond meal for the breadcrumbs). Let us know if you make a modification that works for you - we'd love to know how they turn out!
Alex
I had the same problem, and although i added more bread crumbs, they didn't hold together. So instead, i just put them into a preheated oven (400°F /200°C) and baked for 15-20 min. I formed them with my hands and squeezed a little. They turned out perfect! Really delicious, will definitely save it to my favorite recipes 🙂
Bryan
Hi Alex, sorry to hear that but glad that baking them worked for you!! Thanks for your comment. 🙂
Angela
These are the bomb!!! It's like gourmet tuna. The flavor is incredible. Thank you so much for sharing this recipe!!! Greatly appreciated.
Holly Sander
Thanks so much, Angela! I'm so glad you enjoyed the tuna cakes! I love the flavor of these as well.
Judy holizna
Can this be baked instead of fried?
Holly Sander
Hey Judy, I haven't tried this recipe baked but you could give it a try.
Nikki
I tried them fried, and they turned out great! I baked them at 425 degrees for about 8 minutes.
Holly Sander
Hey Nikki, that's awesome!! Thank you!
Bridget
Thanks for the baking suggestion. They turned out perfect.
Suzann
Made these a couple weeks ago when my mom visited and they were so so good!! Made them again tonight but experimented with pepperoncinis instead of jalapeños and they are still delicious!! Also— I found that 1/3 cup was a bit too big for me so the second time I used a 1/4 cup and it’s perfect.
Holly Sander
Thanks so much, Suzann! Pepperoncinis sound like a yummy swap! Good to know about the portion size. I appreciate you taking the time to share your feedback!
Jenn
This looks great. Does it have to be canola mayo or can I use Olive oil mayo instead?
Holly Sander
Thank you, Jenn! You can use any mayo you like.👌 They will be delicious!
Renee Robbins
I can't find anywhere how many patties are in a serving. Is it just 1?
Holly Sander
Hi Renee, Sorry for the confusion. You are correct - one tuna cake is one serving.
Sharee
Has anyone made these in an air fryer?
Holly Sander
Good question! Not that I know of but maybe someone that has will chime in.
kathy
Just tried in my power air fryer oven 370 degrees and about 8 mins each side. came out great
Holly Sander
That's great to know, Kathy! I haven't worked with an air fryer much but I think that needs to change. Thanks for stopping by and sharing your experience!!
Liz
Thank you! I came to the comment section specifically for tips on preparing them in the air fryer!
Holly Sander
That's a great idea, Liz! I'm going to have to give them a go in the air fryer next!
Richard Marquez
I made these cakes today and I was amazed by the mixture of flavors I got from the onions, cilantro, and the jalipeno peppers and then more flavors from the aioli sauce . All together the flavors We got from these cakes was more than I could imagine.
Thank you for sharing your recipe. I still had some left over mixture and I’m certainly going to look forward to my dinner tomorrow. By the way, placing the cakes on a bed of arugula with the sauce mixed in was a nice way to finish my dinner.
Thank you so much
Holly Sander
Hi Richard, it is all my pleasure! I agree with you that all those flavors combined makes an amazingly delicious combination. Thanks so much for taking the time to share your feedback with me!
Rizi
These are super tasty and wholesome. Making them again for dinner tonight.
Holly Sander
I love hearing that, Rizi! Thanks for taking the time to share your experience. They are one of my all time favorite recipes! So glad you're enjoying them.
Andrea Passantino
What is the mayo/cilantro mixture for? You give directions on it and then never mention what to do with it. Is this a sauce, the filling? So confused.
Holly Sander
Hey Andrea, sorry this is so confusing for you. All of the ingredients for the tuna cakes get mixed together including the mayo/cilantro mixture. Then you form your cakes and cook them until browned and crisp. Hope that helps!
Ruby
It goes in the tuna
Connie
I think the 2nd mayo mix is for spoonine over top of tuna cakes as shown in the finished photo. 🙂
Holly Sander
Yes, the second recipe is for the Aioli dip.
AMY
My family and i have had the privilege of enjoying your recipe for tuna cakes in the past and are about to have them again tonight! They are absolutely delicious! THe flavors and texture are on point! I appreciate this recipe so much!! Yummy!!!!
Holly Sander
Yayyy! I love hearing that, Amy! I'm so glad it's become a repeat recipe in your house. Thanks for your kind words and for taking the time to come back and share your feedback with me. I'm so grateful!
Rebecca McClure
Hi,
Have you ever made half of this recipe and if so, what were your measurements for each?
Thanks in advance for your info. These look yummy and I can't wait to try them.
Holly Sander
Hi Rebecca! My recipe card has a feature where you can adjust the servings for yourself. Just click on the little blue number next to the word "servings:" in the recipe card, and make it the number of servings you would like it to be. That will adjust all of the ingredients for you. Thanks and enjoy!
audrey morris
Hi Holly, just found your site and am excited to to spend time looking and trying out some of your recipes. I already like that u show peoples comments and most importantly respond to each and everyone. Can u please tell me where to locate your "recipe card" to change the # of servings. I cant seem to find where it is 🙁
Bryan
Hi Audrey, thank you for commenting! With our current setup the recipe card doesn't allow for changing the # of servings and seeing the resulting quantity of each ingredient. We are hoping to add this feature in the near future! Thanks for visiting and let us know what you think of these tuna cakes! 🙂 - H&B
Jamie Heaver
These are amazing! One question. Do you think I could mix all this up ahead of time, pat out the patties and refrigerate them for a couple of days then cook them? TIA!
Holly Sander
Hi Jamie! I think they would be ok for 1 day but probably not too much longer after that. I would recommend cooking them all at once them reheating them through out the week as you need them. Hope that helps!
Miranda
Is there any way to subsitute the eggs?
Holly Sander
Hey Miranda, I've heard of others using flaxseed as a binder. Here's what I found to be an 1 egg equivalent... 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using. Hope that helps!