Tuna Cakes

Who says a can of tuna can’t be fancy pants?



  • 1 (4oz) can of tuna (albacore in water)
  • 1 tbsp mayonaise
  • 1/4 celery stalk, minced
  • 2 tbsp crushed pork rinds
  • 1/2 egg (whisk and divide 1 egg to get 1/2 an egg)
  • 1/2 tsp lemon juice
  • 1/4 tsp dried dill
  • 1/4 tsp dry mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp ground cayenne pepper
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 c almond flour


  • 1/4 c mayonaise
  • 2 tbsp dill pickle, minced
  • 1/4 tsp lemon juice
  • 1/8 tsp dry mustard
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


  1. Drain tuna and combine with remaining ingredients (except almond flour).
  2. Place almond flour in shallow dish.
  3. Form tuna mixture into 3 round cakes and coat in almond flour.
  4. Refrigerate one hour to allow for flavors to marry.
  5. To make tartar sauce, combine ingredients and refrigerate until tuna cakes are ready to be served.
  6. After one hour, heat 2 tbsp olive oil in small frying pan over medium heat. You can also choose to broil the cakes in the oven if you prefer not to fry them. The nutritional information does not include the oil for frying.
  7. Fry on one side for 4-5 minutes and carefully flip and fry for another 4-5 minutes. Cakes should be crispy and golden brown on the outside.
  8. Serve hot with tartar sauce.

Nutritional Information (3 Cakes):

Macros tracked using https://www.carbmanager.com

Nutritional Information (Tartar Sauce, entire recipe):

Macros tracked using https://www.carbmanager.com

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