Tuna Patties

Why Are Tuna Patties the Smartest Low-Carb Lunch You’re Not Making?

Did you know a single can of tuna packs roughly 20 to 25 grams of protein for around 120 calories, according to USDA FoodData Central? Most people stop at tuna salad, but tuna patties turn that humble pantry staple into a crispy, golden, keto-friendly lunch. This tuna patty recipe uses no breadcrumbs and no flour. You’ll learn how to make tuna patties with about 20 minutes of effort and ingredients you probably already own.

If you think canned fish is boring, this recipe will change your mind. The outside crisps up in the pan, and the inside stays tender, savory, and bright with lemon. It also fits right in with our other keto lunch recipes.

Ingredients for Low-Carb Tuna Patties

This recipe makes 8 patties (4 servings).

• 3 cans (5 oz each) tuna in olive oil or water, drained very well
• 2 large eggs
• ⅓ cup almond flour
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely diced red onion or green onion
• 1 tbsp fresh lemon juice, plus 1 tsp zest
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 2 tbsp chopped fresh parsley or dill
• ½ tsp salt and ¼ tsp black pepper
• 2 tbsp avocado oil for pan-frying

Easy substitutions:

• Almond flour: crushed pork rinds (extra crunch) or 2 tbsp coconut flour
• Mayonnaise: plain full-fat Greek yogurt
• Avocado oil: ghee or olive oil
• Dijon mustard: a pinch of ground mustard and a splash of vinegar

Tuna packed in olive oil gives a richer, silkier bite. Fresh lemon zest and herbs add a clean, bright aroma that cuts through the savory fish.

Timing

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

That’s usually about 30 to 40 percent faster than patty recipes that call for long chilling, boiling potatoes, or baking. These tuna patties are ready before most delivery orders arrive.

Step-by-Step Instructions

Step 1: Drain the Tuna Really Well

Open the cans and press the lid down firmly over the sink. Then press the tuna against a fine strainer or paper towel. Extra liquid is the number one reason patties turn mushy, so don’t skip this step.

Step 2: Mix the Base

In a large bowl, flake the tuna with a fork. Add the eggs, almond flour, mayonnaise, mustard, onion, lemon juice, zest, garlic powder, paprika, herbs, salt, and pepper. Stir until just combined. Overmixing makes the texture pasty.

Step 3: Rest the Mixture

Let the bowl sit for 5 minutes. The almond flour absorbs moisture during this time, which makes the mixture much easier to shape. If you have extra time, 15 minutes in the fridge works even better.

Step 4: Shape the Tuna Patties

Scoop about ¼ cup of mixture and form a patty about ¾ inch thick. Wet your hands slightly so the mixture doesn’t stick. Place the patties on a plate and gently press any cracked edges back together.

Step 5: Pan-Fry Until Golden

Heat the oil in a large skillet over medium heat until it shimmers. Cook the patties for 4 to 5 minutes per side, flipping only once. Wait for a deep golden crust before turning, and use a thin spatula to protect the edges.

Step 6: Drain and Serve

Move the patties to a paper-towel-lined plate for 1 minute. Add a squeeze of lemon and serve while hot.

Nutrition Information for Tuna Patties

These are approximate values per patty (2 patties per serving). Exact numbers vary by brand and ingredients.

Tuna is a lean source of high-quality protein and provides omega-3 fatty acids, vitamin D, and selenium. With about 1 gram of net carbs per patty, this recipe fits comfortably within a keto or low-carb plan.

Because tuna can contain mercury, the FDA’s advice about eating fish is a helpful guide for how often to enjoy canned tuna. Light (skipjack) tuna is usually the lower-mercury choice.

Healthier Alternatives for the Recipe

• Lower fat: Swap the mayonnaise for Greek yogurt and pan-fry with just 1 tbsp of oil.
• Lower mercury: Use canned salmon or sardines for a similar texture with a different flavor.
• Dairy-free: Use avocado-oil mayonnaise instead of yogurt.
• Extra fiber: Add ¼ cup of finely grated zucchini (squeeze out the water first) or chopped spinach.
• Oil-free option: Bake the patties at 400°F (200°C) for 18 to 20 minutes, flipping halfway through.
• Nut-free: Replace the almond flour with crushed pork rinds or ground flaxseed.

Serving Suggestions for Tuna Patties

• Serve over a bed of greens with our lemon arugula salad for a light, fresh lunch.
• Pair with roasted broccoli for a crispy, savory side.
• Make it a fuller plate with cauliflower fried rice with chicken on the side.
• Wrap them in butter lettuce with sliced avocado and tomato for a handheld meal.
• Top with a quick sauce of mayo, lemon juice, and chopped dill.
• Stack them on a grilled portobello mushroom “bun” for a keto tuna burger.
• Add a spoonful of sugar-free sriracha mayo for a spicy kick.

For meal prep, make a double batch on Sunday and build quick lunch boxes for the week.

Common Mistakes to Avoid

1. Not draining the tuna. Excess liquid makes patties soggy and hard to flip. Press out as much as you can.
2. Using too little binder. Eggs and almond flour hold everything together. If the mix feels wet, add a tablespoon more almond flour.
3. Making patties too thick. Thick patties brown outside before heating through. Keep them about ¾ inch thick.
4. Flipping too early. Tuna patties need time to form a crust. If they stick, wait another minute.
5. Overcrowding the pan. Crowding lowers the pan temperature and steams the patties instead of crisping them. Cook in two batches if needed.
6. Cooking on high heat. The outside burns while the center stays cool. Medium heat works best.

Storing Tips for the Recipe

• Refrigerator: Cool the patties completely, then store them in an airtight container for up to 3 days.
• Freezer: Freeze uncooked or cooked patties on a tray first, then transfer them to a freezer bag for up to 2 months. Separate layers with parchment paper.
• Reheating: Warm in a skillet over medium heat for 2 to 3 minutes per side, or in an air fryer at 350°F for 4 to 5 minutes. Avoid the microwave, which makes them rubbery.
• Make-ahead: Mix the patty base and refrigerate it for up to 24 hours. Fry just before serving.

Conclusion

Tuna patties are a fast, budget-friendly, low-carb lunch that delivers protein, crunch, and flavor in about twenty minutes. Mix, shape, chill briefly, and pan-fry until crispy and golden. Try the recipe today, tell us how it turned out in the comments below, and subscribe for more keto recipes.

FAQs

Tuna Patties

Recipe by Leese

0.0 from 0 votes

Course: LunchCuisine: American

Servings

4

servings (8 patties)

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Crispy, high-protein tuna patties with only 1g net carbs each, ready in 20 minutes.

Ingredients

• 3 cans (5 oz each) tuna, drained very well

• 2 large eggs

• 1/3 cup almond flour

• 1/4 cup mayonnaise

• 1 tbsp Dijon mustard

• 2 tbsp finely diced red or green onion

• 1 tbsp fresh lemon juice, plus 1 tsp zest

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 2 tbsp chopped fresh parsley or dill

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp avocado oil

Directions

• Drain the tuna:
  Press the tuna firmly against a strainer or paper towel to remove as much liquid as possible.
• Mix the base:
  Flake the tuna in a large bowl and stir in the eggs, almond flour, mayonnaise, mustard, onion, lemon, spices, and herbs until just combined.
• Rest the mixture:
  Let the mixture sit for 5 minutes so the almond flour absorbs moisture.
• Shape the patties:
  Form about 1/4 cup of mixture into a patty roughly 3/4 inch thick.
• Pan-fry:
  Cook in hot oil over medium heat for 4 to 5 minutes per side until deep golden.
• Drain and serve:
  Rest on a paper towel for 1 minute, add a squeeze of lemon, and serve hot.