If you love crab cakes, these tuna cakes are a healthy, inexpensive option to make at home. The recipe below uses almond meal as a binder, making them low in carbs, and thanks to celery, onion, lemon, and mayo, they're super flavorful too.
These tuna cakes are delicious on their own, but consider serving them with a light, lemony bean salad for a complete meal. A side of tartar sauce or mayonnaise makes a nice dipping sauce. They're also tasty served cold, so feel free to tuck any leftovers into your kids' lunch boxes the next day.
Low Carb Tuna Cakes
4
10 minutes
10 minutes
20 minutes
20 ounces tuna, canned in water, drained
1/2 cup mayonnaise
1 stalk celery, finely diced
1/4 onion, finely diced
1 egg, lightly beaten
1 lemon, zested
1 cup almond meal, divided
3 tablespoons vegetable oil
salt and pepper
In a bowl, combine the tuna, mayonnaise, celery, onion, egg, and lemon zest. Season to taste with salt and pepper, and mix well to combine.
Add about two tablespoons of almond meal, and mix well to combine. Take about two tablespoons of the mixture and try to pack it together. If it holds without falling apart, the mixture is the right texture. If it's too wet, add another tablespoon of almond meal.
Scatter the rest of the almond meal on a plate. Form 1/4-cup patties of the mixture and roll them in the almond meal. Set aside.
Heat the oil in a nonstick pan over medium heat. Cook the patties 4 minutes per side, or until golden brown.
Serve with a squeeze of fresh lemon.