Tuna patties, also known as tuna cakes, are a protein-packed and flavorful meal option. They're incredibly simple to prepare, making them ideal for busy weeknights or meal prepping. This article dives into a keto-friendly tuna cake recipe that is not only delicious but also caters to various dietary needs.
Why Tuna Cakes?
For those seeking a low-carb, high-protein meal, tuna patties are an excellent choice. They are quick to make and provide a good source of nutrition. Plus, this particular recipe can be easily adapted to be gluten-free and even dairy-free.
Key Ingredients and Their Roles
- Canned Tuna: The star of the show, providing the main source of protein. Solid white albacore tuna in water is recommended, ensuring it's well-drained to prevent the patties from falling apart.
- Almond Flour/Almond Meal/Gluten-Free Bread Crumbs: Used as a binder instead of traditional breadcrumbs, making the recipe keto and gluten-free.
- Eggs: Help to bind the ingredients together. Large eggs work best.
- Mayonnaise: Adds moisture and richness to the patties. Greek yogurt or mashed avocado can be used as a lighter alternative.
- Olive Oil: Used for frying the patties. Avocado oil can also be used.
- Lemon Juice: Adds a fresh flavor. Freshly squeezed is recommended.
- Onion and Garlic: Adds flavor. Yellow onion is recommended for its sweetness.
- Jalapeño and Cilantro/Parsley: Adds a spicy and fresh kick. Adjust the amount of jalapeño depending on your spice preference.
- Spices: Salt, pepper, cumin, and paprika enhance the overall flavor profile.
Detailed Recipe
This recipe makes approximately 6-14 patties, depending on the size.
Ingredients
- 2-5 (5-ounce) cans of tuna, drained well
- 1/4 cup chopped onion, sautéed until translucent (optional)
- 1-2 cloves minced garlic
- 1/4 cup chopped cilantro or parsley
- 1 jalapeño, diced (optional, remove seeds for less spice)
- Zest and juice of 1/2 lemon
- 2 large eggs
- 1/2 cup almond flour or gluten-free bread crumbs
- 2 tablespoons mayonnaise or plain Greek yogurt
- 1 teaspoon Dijon mustard (check for gluten-free if needed)
- Salt and pepper to taste
- Olive oil or coconut oil for frying
Instructions
- Prepare the Tuna: Drain the canned tuna thoroughly using a colander. Press the tuna to remove as much liquid as possible. Flake it with a fork, ensuring no large chunks remain.
- Sauté Onions (Optional): Sauté the onions in a little olive oil over medium heat until translucent, about 8 minutes. Let cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the drained tuna, sautéed onions (if using), minced garlic, chopped cilantro/parsley, diced jalapeño (if using), lemon zest, lemon juice, eggs, almond flour/gluten-free bread crumbs, mayonnaise/Greek yogurt, Dijon mustard (if using), salt, and pepper. Mix until thoroughly combined and the mixture holds together.
- Form Patties: Use a ⅓ cup measuring cup to scoop the tuna mixture. Gently form the mixture into patties, about 1 inch thick.
- Chill (Optional): For firmer patties, refrigerate the formed tuna cakes for 15-30 minutes before cooking.
- Cook the Patties: Heat olive oil in a large nonstick skillet over medium heat. Working in batches, cook the tuna patties until golden brown and slightly crisp on the outside, about 3-5 minutes per side. Adjust heat as needed to prevent burning and add more oil to the pan between batches if necessary.
- Keep Warm (Optional): Keep the cooked patties in a warm oven (170°F) while you fry the remaining batches.
Cooking Methods
- Pan-Frying: Provides a crispy crust and is relatively quick. Ensure the pan is hot and the oil is shimmering before adding the cakes.
- Baking: A healthier alternative to frying. Preheat the oven to 350°F (180°C) and bake the patties for 15-20 minutes, or until golden brown and cooked through. Brushing the patties with a small amount of oil helps them to get a crispy crust.
- Air Frying: Another healthy option. Preheat the air fryer to 350°F and cook for 8-10 minutes, flipping halfway through. Spray or brush the tops of the tuna cakes with oil for added crispiness.
Serving Suggestions
- Serve hot or warm over simple arugula or with your favorite vegetable side dish.
- Enjoy on a salad with paleo mayonnaise and hot pepper flakes.
- Serve with a creamy Sriracha sauce or a Sriracha aioli.
- Pair with healthy mango coleslaw or oven-roasted asparagus with parmesan.
- Serve between two gluten-free bread slices.
Creamy Sriracha Aioli Recipe
This aioli adds a spicy and creamy element to the tuna cakes.
Ingredients
- 1/4 cup plain Greek yogurt
- 1-2 teaspoons Sriracha (adjust to taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon minced garlic
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- In a small bowl, combine all ingredients.
- Mix with a small whisk or fork until blended.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Tips for Keeping Tuna Patties from Falling Apart
- Drain the tuna well: Excess moisture is a primary cause of patties falling apart.
- Mix thoroughly: Ensure all ingredients are well combined.
- Use a binder: Eggs, mayonnaise, or mustard help to hold the patties together.
- Chill before cooking: Refrigerating the patties for 15-30 minutes helps them firm up.
- Cook at the right temperature: A hot pan helps create a crispy crust that holds everything together.
- Be gentle when flipping: Use a thin spatula and flip them carefully, only once if possible.
- Pack the mixture tightly: When forming the patties, pack the tuna mixture firmly to help them retain their shape.
Storage and Reheating
- Refrigeration: Store cooked tuna patties in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place the patties on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months.
- Reheating:
- Oven: Preheat the oven to 350°F and bake the patties on a baking sheet for 10-15 minutes, or until heated through.
- Skillet: Heat a small amount of oil in a skillet over medium heat and cook the patties for 3-4 minutes per side, or until heated through and crispy.
- Microwave: Reheat the patties in the microwave, covered, at 50% power.
Dietary Considerations
- Keto: This recipe is keto-friendly, using almond flour or almond meal instead of bread crumbs.
- Gluten-Free: The recipe is gluten-free when using almond flour or gluten-free bread crumbs. Be sure to check that your Dijon mustard is gluten-free.
- Dairy-Free: To make the recipe dairy-free, substitute the mayonnaise with mashed avocado or a dairy-free alternative.
Variations and Substitutions
- Instead of Mayo: Try Greek yogurt or mashed avocado for a lighter version.
- Herbs: You can use cilantro or parsley. If you don't have fresh parsley or cilantro, use 1 teaspoon of dried parsley or ½ teaspoon of ground coriander.
- Garlic: Instead of two teaspoons of minced fresh garlic, you can use ½ to 1 teaspoon of garlic powder.
- Spice: If you enjoy spicy food, add a teaspoon of hot pepper sauce or a pinch of cayenne pepper.
- Cooking Oil: Cooking these patties in butter is very tasty!
- Tuna: Oil-packed tuna is fine to use. Whether canned in water or oil, the tuna should be well-drained and flaked.
Nutritional Information
While nutritional information is automatically generated and cannot be guaranteed to be 100% accurate, this recipe is generally low in carbs and high in protein.
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