Healthy Tuna Cakes (Protein Style)

Learn how to make easy and healthy tuna cakes in under 20 minutes, plus tips to ensure they hold together. Albacore canned tuna with cilantro, lime, jalapeño, onion, and pico de gallo salsa. Served protein style over lettuce for a light and healthy snack or meal.

It’s back to school time and that means new food routines. For many, it’s a big time of year. Especially for parents, where packing quality meals for their children is a top priority. We can’t forget tasty, easy weeknight meals as well. These Healthy Tuna Cakes would be perfect for either of these.

You can make these Healthy Tuna Cakes in about 20 minutes total, and it stores well for easy leftovers or school lunches. Made with clean, whole ingredients and packs a punch of flavor in the form of tender tuna cakes. These are a fun variation of traditional seafood-based cakes and an easy way to eat more tuna.

Ingredients for making Healthy Tuna Cakes

• Canned Tuna: Use wild-caught Solid White Albacore Tuna for the best quality, flavor, and texture
• Panko crumbs: I used whole grain for added fiber
• Egg: helps bind everything together
• Yellow onions and garlic cloves: adds bold flavor to the fish cakes
• Jalapeño: adds a subtle spicy kick 
• Cilantro and lime: gives a rich and tangy Mexican-style flavor
• Romaine lettuce: to serve the patties in (a good low carb alternative)
• Salsa: for added flavor and freshness

For this recipe, I used Bumble Bee Solid White Albacore Tuna. It’s great for enhancing many recipes with a variety of nutrients – including lean protein, healthy fat and important vitamins and minerals. Bumble Bee offers responsibly wild caught Albacore; a delicious, healthy ingredient for your back to school meals. 

How to make tuna cakes (or tuna patties)

1. Place drained tuna and all remaining ingredients except lettuce and pico de gallo in a large bowl. Stir together until well combined.
2. Pack and form 4 or 5 tuna cake patties. Lightly grease and heat a large nonstick pan to medium-high heat. Add cakes to pan and cook until bottom is lightly browned and a crust is formed. Carefully flip and cook other sides until browned.
3. Removed and place one on each washed lettuce leave. Top with pico de gallo and garnish with extra cilantro before serving. 

Assembling the healthy tuna cakes is a bit messy, but think of it as a fun excuse to play with your food. A little whole-wheat panko crumbs and egg helps hold everything together. Onion, garlic, cilantro, jalapeño, and lime give it a rich and tangy Mexican-style flavor. Top it off with pico de gallo salsa and serve over lettuce for a complete package.

How to prevent tuna cakes from falling apart

If your tuna patties fall apart it could a number of reasons, here are a few key tips:

1. There is too much moisture in them and you haven’t drained the tuna well enough. Make sure to drain the tuna by pressing it into a sieve, ensuring all the water has drained.
2. You also need to use a large egg to bind the mixture well. If you use a small or medium-sized egg it may not be enough
3. You haven’t packed them tightly enough. Use hands to form into even, round shapes
4. Carefully handling them. Use a flat, large spatula to transfer to the pan, flip and remove cooked tuna cakes

Tips for making Healthy Tuna Cakes

• Use the highest quality tuna possible (responsibly wild caught)
• Don’t like cilantro? Swap it for fresh parsley or basil
• Adjust the spiciness by adding more or less jalapeño
• Use a half cup measuring spoon to create equal sized patties
• You can prep the tuna cakes in advance and keep them in the fridge (covered)
• Use a non-stick pan (lightly greased) so you can flip the tuna cakes easily
• Have leftovers? store them in the fridge for up to 3 days or freeze in a suitable container

Ways to serve these tuna patties

These tuna cakes or patties are a great low carb lunch or dinner just as they are but you could swap the romaine lettuce for a whole wheat bun if you’re not on a low carb diet.

Here are some other serving suggestions you might like:

• Top with homemade mayo, hot sauce or pesto
• Serve with some homemade coleslaw
• Serve with homemade potato wedges
• A fresh salad would go perfectly (leave out the romaine lettuce wrap)

Healthy Tuna Cakes recipe at-a-glance:

Flavor profiles: Flavorful tuna with citrusy tang and a bit of spice.
Texture: Tender, moist and fluffy tuna cakes with a crisp, browned outside.
Dietary Options/Substitutions: For gluten-free us GF breadcrumbs.

More healthy lunch recipes you might like:

• Spicy Tuna Avocado Boats
• Easy Salmon Pesto Pasta
• Lightened Up Lemon Broccoli Chicken Pasta
• Roasted Red Pepper and Goats Cheese Egg Sandwich

Healthy Tuna Cakes

Written by Matt | Plating Pixels

Albacore canned tuna flavored with cilantro, lime, jalapeño, onion and pico de gallo salsa; served protein style over lettuce for a healthy back to school meal.

5 from 3 votes

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Prep Time 12 minutes mins

Cook Time 8 minutes mins

Total Time 20 minutes mins

Course Seafood

Cuisine American, Seafood

Servings 4

Calories 232 kcal

Ingredients

  

1x2x3x

• 3 (5-ounce) cans Solid White Albacore in water
• ⅓ cup panko crumbs
• 1 large egg
• ½ medium yellow onion diced
• 2 cloves garlic minced
• 3 tablespoons chopped cilantro leaves
• 1 tablespoon minced pickled jalapeño slices
• 1 medium lime juiced
• ½ teaspoon salt
• ½ teaspoon pepper
• 5 leaves romaine lettuce
• 1 cup pico de gallo salsa

Instructions

 

• Drain the tuna by pressing it into a sieve, ensuring all the water has drained. 
• Place drained tuna and all remaining ingredients except lettuce and pico de gallo in a large bowl. Stir together until well combined.
  
• Use a half-cup measuring spoon to pack and form 4 or 5 tuna cake patties. Lightly grease and heat a large nonstick pan to medium-high heat. 
• Add cakes to the pan and cook 3 minutes, or until bottom is lightly browned and a crust is formed. Carefully flip with a flat spatula and cook other sides until browned.
• Removed tuna cakes and place one on each washed lettuce leave. 
• Top with pico de gallo and garnish with extra cilantro before serving. 

Notes

• Use the highest quality tuna possible (responsibly wild caught). I used Bumble Bee brand.
• Don't like cilantro? Swap it for fresh parsley or basil
• Adjust the spiciness by adding more or less jalapeño
• Use a half cup measuring spoon to create equal sized patties
• You can prep the tuna cakes in advance and keep them in the fridge (covered)
• Carefully handling tuna cakes. Use a flat, large spatula to transfer to the pan, flip, and remove from pan.
• Use a non-stick pan (lightly greased) so you can flip the tuna cakes easily
• Have leftovers? store them in the fridge for up to 3 days or freeze in a suitable container.

Nutrition Facts

Healthy Tuna Cakes

Amount per Serving

Calories

232

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Cholesterol

 

94

mg

31

%

Sodium

 

1285

mg

56

%

Potassium

 

628

mg

18

%

Carbohydrates

 

11

g

4

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

33

g

66

%

Vitamin A

 

3505

IU

70

%

Vitamin C

 

8.6

mg

10

%

Calcium

 

70

mg

7

%

Iron

 

2.3

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword easy tuna cakes, easy vegan cakes, tuna cakes paleo

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