Description
Delicious and easy-to-make keto tuna cakes that are perfect as a meal or appetizer, combining savory flavors and a crispy exterior.
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
- 1/2 cup mayo for aioli
- 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 the drained canned 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. In a bowl, combine the remaining mayo, zested lemon, squeezed lemon, minced garlic, salt, black pepper, and parsley, whisking until smooth.
- Serve the tuna cakes hot with a generous dollop of lemon aioli.
Notes
For extra flavor, try adding spices or herbs; cayenne pepper adds a nice kick. Experiment with different cheeses or use Greek yogurt instead of mayo for a lighter version.
