Tasty Tuesday: Tuna Cakes


Once Upon A Time…my husband bought two cases of tuna fish at a case-lot sale our grocery store was having. That’s a lot of tuna fish! Now we like tuna, but after a while of making tuna noodle casserole (I have a clean version I’ll share another day), tuna salad, and just plain tuna fish sandwiches I needed some new ideas for using all this tuna up. And HELLO TUNA CAKES! These cakes are a breeze to cook up for lunch or dinner. They have a great flavor and you can freeze any leftovers for a future meal. Plus they are super budget friendly! Even if you were buying the cans of tuna needed for the recipe, it’s still a steal of a deal. This meal is also low-carb (or no carb & gluten free) and is healthy! Win-Win all around!

So, here we go!

Recipe Adapted from Taste & See

Gather your ingredients:

  • 5 cans (5 ounces each) solid white tuna
  • 2 large eggs, lightly beaten
  • 1 bunch of fresh cilantro, coarsely chopped
  • One-third cup, plus 2 tablespoons, plain dry breadcrumbs (the breadcrumbs amount to only 2g carbs per cake; use almond meal for a no carb and gluten free option)
  • 4 tablespoons mayonnaise (you can use Canola Mayo OR swap out the Mayo for plain Greek Yogurt)
  • 1 -1½ whole lemons juiced
  • 3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped–the jalapenos give the patties a  nice earthly flavor and are not spicy with the ribs and seeds removed. You can omit them or use green peppers if you wish.
  • 1 large onion finely chopped
  • 1 tablespoon extra light, olive oil
  • ½ teaspoon pepper


  1. In a large strainer, in the sink, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
  2. Sauté the onions in olive oil for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
  3. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
  4. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
  5. Heat a non-stick griddle (like I did) or a stove top skillet pan. (If you using skillet pan, you might need more olive oil for cooking)
  6. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over salad. Recipe makes about 12-14 patties.



The patties will be loose, so flip gently.

Freeze leftovers and when ready to use, defrost in fridge. Preheat oven to 350, spray both sides with a tiny bit of cooking spray and bake on a pan until heated.

Here is another Tuna Cake variation I’ve tried

If you liked this recipe, or any others, please LIKE, SHARE, and PIN. I’d love to attract other health-conscious people to my site so we can share our healthy and fit lifestyle together. I post a new healthy recipe each Tuesday and you can find other healthy recipes under the HEALTHY RECIPES tab at the top of my blog.


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