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

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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5 from 3 votes

Healthy Tuna Cakes

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.

Course Seafood

Cuisine American, Seafood

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

Prep Time 12 minutes

Cook Time 8 minutes

Total Time 20 minutes

Calories 232kcal

Servings 4

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

• ▢ 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 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 94mg31%

Sodium 1285mg56%

Potassium 628mg18%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 4g4%

Protein 33g66%

Vitamin A 3505IU70%

Vitamin C 8.6mg10%

Calcium 70mg7%

Iron 2.3mg13%

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

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