This tuna cakes recipe makes a crowd-pleasing easy lunch or dinner!

  • Serves:
  • Prep time:
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  • Carbs per serving:
  • 250 g Tuna in Springwater (canned, drained) 
  • 1 tbsp lemon juice (15 ml)
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp coconut flour 
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil to cook (30 ml)
  • Drain the tuna and then place in a bowl along with the lemon juice, eggs, grated Parmesan cheese, coconut flour, salt and pepper.
  • Mix to combine.
  • Scoop some of the tuna mixture into a 1/4-cup measuring cup and press down with the back of a spoon to pack it tightly. Repeat until you get 9 patties.
  • Heat a large pan greased with olive oil over medium heat. Once hot, add the patties in a single layer. Cook on each side for 4 to 5 minutes and then flip them over. If the patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip. Once cooked on both sides, these tuna cakes are ready to eat!
  • Please note: these tuna cakes can be eaten hot or cold and they can be stored in the fridge for up to 3 days.
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