Keto Southwest Tuna Cakes
These keto southwest tuna cakes are crispy, packed with veggies + fresh herbs, then topped with a southwest sauce. A 20 minute low carb dinner!
Servings: 4
Calories: 527
Equipment
Ingredients
Keto Tuna Cakes
- 1/2 a bell pepper finely chopped
- 2 ribs of celery finely chopped
- 1 tablespoon olive oil
- 18 ounces wild tuna drained and moisture squeezed out in a paper towel (see Notes)
- 1/2 cup almond flour
- 1/4 cup mayonnaise
- 2 eggs
- 1/4 cup fresh parsley finely chopped
- 4 green onions thinly sliced
- 1 teaspoon salt
- 1/4 cup avocado oil to cook the tuna cakes in
Keto Southwest Sauce
- 6 tablespoons mayonnaise
- 2 tablespoons keto friendly ketchup or sriracha
- 2 tablespoons finely chopped parsley
Instructions
- Heat your cast iron skillet over medium heat for 5 minutes.
- When the skillet is hot, add in the 1 tablespoon avocado oil, the chopped bell pepper and chopped celery. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until the veggies are softened. About 5 minutes.1/2 a bell pepper, 2 ribs of celery
- While the bell pepper and celery are cooking, prepare the tuna cake batter. In a large bowl, add the tuna, almond flour, mayonnaise, eggs, parsley, green onions, salt, and then add the cooked bell pepper and celery when they are done cooking. Use a fork to fully combine the batter.18 ounces wild tuna, 1/2 cup almond flour, 1/4 cup mayonnaise, 2 eggs, 4 green onions, 1 teaspoon salt, 1/4 cup fresh parsley
- In the same cast iron skillet over medium heat, add the 1/4 of avocado oil. Heat it for 1 minute.1/4 cup avocado oil
- Use a medium size cookie scoop (or measure out 1.5 tablespoons) to scoop out the tuna cake batter. Gently form them into patties with your hands.
- Cook the tuna cakes about 5 minutes per side until crispy and golden brown. You will need to work in batches so you don't overcrowd the pan.
- When the tuna cakes are done cooking, transfer them to a wire rack to cool. This will keep them crispy and avoid soggy bottoms.
- While the tuna cakes are cooking, make the southwest sauce. In a small bowl combine the mayonnaise, ketchup or sriracha, and parsley. Stir to combine.6 tablespoons mayonnaise, 2 tablespoons keto friendly ketchup or sriracha, 2 tablespoons finely chopped parsley
- Serve the tuna cakes warm topped with 2 tablespoons of the southwest sauce.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- See the Recipe Notes below for more tips, FAQs and substitution info!
Video
Notes
Tuna: I love using tuna packed in water, but any tuna would work. You could also substitute canned salmon or canned chicken. Same quantity for both substitutions.
Bell Pepper: Any color of bell pepper would work! I love using orange or red for a great pop of color.
Almond Free: If you need this to be almond free, you could substitute pork panko for almond flour. If you don't need these to be keto, you could also substitute bread crumbs or panko (use gluten free versions if necessary for your diet!). Same quantities for all substitutions.
Egg Free: I've never tried it, but you *should* be able to use a flax egg or chia egg in place of the egg to keep this egg free. You'll need 1 tablespoon flax seed meal or chia seeds soaked in 2.5 tablespoons water for 5 minutes.
Herbs: I love parsley in this, but cilantro would be delicious too! Same quantity. I always prefer fresh herbs, but you could use dried herbs if it's all you have. Same quantity.
Cooking Oil: Avocado is my favorite to use since it has such a neutral flavor and high smoke point. You could also use coconut oil!
Tuna Cake Size: I love the slider size of these tuna cakes that you get from a medium size cookie scoop. They have the best "crispy edge" to "batter" ratio for me. You could make larger patties by dividing the batter into 4ths! They would need to cook for closer to 8ish minutes per side.
Nutrition
Calories: 527 | Total Carbs: 6.2g | Protein: 36g | Fat: 35.2g | Fiber: 1.3g | Net Carbs: 5g