If you’re looking for a healthy, yet easy tuna cake recipe that’s not only low carb, but perfect for the Keto Diet, I’ve got the perfect recipe for Low Carb Keto Tuna Cakes with Lemon Dijon Sauce.

I don’t know about you, but more often than not, I crave a savory dish but don’t want all the extra carbs. The great news about this healthy tuna cakes recipe is that it’s super low in carbs!

Yes, that’s right! This tuna patties recipe without breadcrumbs is ideal for losing weight with the Ketogenic Diet!

For a number of years, I’ve used this recipe on another low-carb diet blog about the 17 Day Diet I own, and I’ve made a few changes to make this tuna cake recipe Keto-friendly! If you’re curious, you can check out my original Tuna Cakes with Lemon Dijon Sauce recipe.

This Low Carb Keto Tuna Cakes with Lemon Dijon Sauce recipe is really easy to make. It only has a few ingredients, so you likely have most of what you need in your pantry.

Let’s get started on the steps, shall we? It’s pretty basic, but there are a few tips I’ll share to make sure your tuna patties come out perfectly!

Step By Step: Low Carb Keto Tuna Cakes with Lemon Dijon Sauce

Whenever I’m cooking from a recipe, I gather all the ingredients together and place them in one spot so I’m not running around the kitchen trying to find what I need. This not only saves me time, but it just makes for a more efficient way to cook.

One of the secrets to making these tuna cakes perfect is to make sure your tuna is well-drained, especially if you’re using canned tuna. You can used the packets of tuna if you wish and these, for the most part, are well-drained.

In addition to your tuna being super dry, it’s important to flake the tuna with a fork. Make sure you get all the big chunks of tuna and mash it up really well.

Add all of your ingredients into your tuna and mix well making sure all the tuna is flaked well.

If you miss a few chunks of tuna, it will be fine. However, the cakes will be somewhat unstable as patties prior to cooking, so the more you flake your tuna, the better.

Next, you’ll score your tuna mixture in quarters to ensure you have 4 equal servings of mixture to form your patties.

To form my tuna cakes, I like to use plastic wrap over a plastic mason jar lid (the lid below is 3 1/2 inches in diameter). This makes for a perfect size tuna cake.

These tuna cakes are going to be very fragile, so it’s best if you can place parchment paper or some other material on a plate in order to gently scoop these up with a spatula into the skillet.

If you notice in the photo above, I failed to fully flake the tuna, so the cakes are even more fragile due to the bigger pieces. It’s definitely doable, but you’ll have a much easier time transferring the cakes into a skillet if your tuna is well flaked.

Drizzle olive oil into a skillet or frying pan, and with a spatula, gently transfer tuna cakes to the pan for cooking.

I’m using a pretty small skillet, so I’m only able to fit two cakes at a time. Allow the cakes to brown up and cook for about 8 minutes or so on each side. When it’s time to flip the cakes for the first time, make sure you’re very gentle in your flipping so you don’t break your cakes in half!

While your tuna cakes are browning up, it’s time to make the lemon dijon sauce – this sauce is probably the best part of the recipe!

Place all ingredients into a small mixing bowl and mix until well combined! It’s as simple as that!

Depending on your preference, you may want to add less lemon juice at first and then taste as you go. I personally like the sauce on the tangy side, so the recipe is perfect as is for my taste buds!

The Low Carb Keto Tuna Cakes with Lemon Dijon Sauce is perfect by itself, or on a bed of lettuce greens. You’ll definitely want to spoon a big dollop of the sauce over the top and garnish with extra chives!

These cakes are a perfect example of a healthy canned tuna recipe that is not only easy, but delicious and perfect for a low carb lifestyle.

I’d love to hear how you enjoyed making these, and eating them! They are so yummy!

Yield: 2 Servings (2 cakes per serving)

Low Carb Keto Tuna Cakes with Lemon Dijon Sauce

Print

Keto Tuna Cakes with a tangy sauce!

Prep Time 10 minutes

Active Time 16 minutes

Total Time 26 minutes

Ingredients

For the cakes:

• 2 4-oz cans of White Albacore Tuna, drained
• 1 Tablespoon Full Fat Sour Cream
• 1 egg
• 3 Tablespoons Grated Parmesan Cheese
• 1 Tablespoon Fresh Chives, minced
• Salt and Pepper, to taste
• Wedges from 1/2 Lemon (reserve other half for sauce recipe below)

For the sauce:

• 1/4 cup Full Fat Sour Cream
• 1 teaspoon Dijon Mustard
• Zest from 1/2 Lemon
• Juice of 1/2 Lemon
• 1 Tablespoon Fresh Chives, minced
• Salt and Pepper, to taste

Instructions

1. Drain tuna fish really well, add to a small bowl and lightly flake.
2. Add the remaining tuna cake ingredients (except for the lemon wedges) into the bowl and blend well. Make sure all visible big chunks of tuna are flaked.
3. Score the tuna mixture to ensure four equal servings of the mixture are available to form four small patties.
4. In a frying pan or skillet, heat 2 tablespoons Olive Oil on medium heat.
5. Brown the cakes on each side for 8 minutes each, carefully flipping the cakes over without breaking them.
6. While the cakes are finishing cooking, place the ingredients for the sauce into a bowl and mix well.
7. Serve tuna cakes on bed of lettuce along with the Lemon Dijon Sauce and lemon wedges.

Notes

Serves 2 (two tuna cakes per serving for a total of four cakes)

Recommended Products

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Nutrition Information:

Yield:

2

Serving Size:

2 cakes
Amount Per Serving: Calories: 220.10Total Fat: 11.9gCarbohydrates: 2.4gFiber: .3gProtein: 25g

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