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Crispy Tuna Cakes

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


This Crispy Tuna Cakes recipe is quick, healthy and couldn't be any easier to put together! Keto, low carb, gluten free.



For the Tuna Cakes:

  • 1 6.7oz jar of tuna (I like to use Tonnino's Tuna Fillets with Garlic & Olive Oil or Tuna Fillets with Lemon & Peppers)
  • 1/2 cup pork rinds (crushed up into powder)
  • 1/2 cup parmesan cheese (grated)
  • 1 tsp smoked paprika
  • 1 tsp dried dill
  • 1 egg
  • avocado oil (for frying)

For the Sauce:

  • juice of 1 lemon
  • 1/4 cup sour cream
  • salt and pepper (to taste)

For Serving:

  • fresh chives (for topping)
  • thinly sliced cabbage to serve on


  1. In a bowl, mix together tuna, pork rinds, parmesan cheese, smoked paprika, dill and egg. Mix everything together very well.
  2. Use mix to form individual patties in whatever size you like.
  3. Heat a pan over medium-high and add avocado oil in a thin layer on bottom of pan. Add patties, making sure not to crowd, and cook for 3 minutes per side until golden brown. Once cooked, add to a paper towel lined sheet and salt generously.
  4. While the cakes are cooking, mix together sauce in a bowl by combining lemon juice, sour cream and salt and pepper.
  5. To serve, add thinly sliced red cabbage to a plate, top with tuna cakes and then drizzle sauce over top. Garnish with fresh cut chives.
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