Description
Delicious and crispy keto tuna cakes that are easy to make and packed with flavor.
Ingredients
- 12 ounces drained can of chunk light tuna
- 1/4 cup mayo
- 1/4 cup diced onion
- 1/2 cup shredded cheese
- 2 large eggs
- 1 tablespoon parsley (dried or fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the zesty aioli:
- 1/2 cup mayo
- 1 zested lemon
- 1 squeezed lemon
- 1 clove garlic
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried parsley (or 1 tsp if using fresh)
Instructions
- In a large bowl, mix drained tuna, 1/4 cup mayo, diced onion, shredded cheese, eggs, parsley, garlic powder, salt, and black pepper until well combined.
- Shape the mixture into patties, about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and add a bit of oil or butter.
- Cook the patties for about 3-4 minutes on each side or until golden brown and crispy.
- While the cakes are frying, prepare the lemon aioli by whisking together the remaining mayo, zested lemon, squeezed lemon, minced garlic, salt, black pepper, and parsley until smooth.
- Serve the tuna cakes hot with a generous dollop of lemon aioli.
Notes
Ensure tuna is dry and shape patties uniformly for even cooking. Adjust mayo if cakes are too dry.