Move over crab cakes, there's a new fish in town! These keto tuna cakes with greek yogurt sriracha aioli are gluten free and so easy to make they are the perfect inexpensive (since we make them with canned tuna), quick, and healthy meal. Plus, the sriracha aioli makes them extra delicious. Give these crispy tuna cakes a try and you'll be hooked!
Keto Tuna Cakes with Sriracha Aiol
Keto is great for losing weight, but it's not just about the diet. I know finding gluten-free recipes can be a challenge and that's why I also love this recipe for those who have gluten sensitivities or celiac disease not just those on the keto diet. I've always loved the taste of tuna and this recipe delivers that same great flavor with gluten-free bread crumbs or almond flour as an alternative to regular bread crumbs. You can choose whichever you prefer, they'll work just fine in binding together these cakes.
Ingredients For Keto Tuna Cakes
- Solid White Albacore Tuna In Qater - I like to use the soild albacore tuna for these cakes also you want one that’s packed in water because you need to drain the tuna of any moisture.
- Eggs - Large eggs work best.
- Plain Greek Yogurt - for a little flavor and to help bind everthing together.
- Lemon Juice - freshly squeezed is the best for the fresh flavor.
- Cilantro - use fresh cilantro for the most aroma.
- Almond Flour or Gluten Free Bread Crumbs - you can use whichever you prefer.
- Onion - A yellow onion works best, as it has a delicate sweetness to it that compliments the other flavors perfectly.
- jalapeno – leave jalapeno seeds in for more spicy or take seeds out for less spice.
- Salt - to taste
- Extra Virgin Olive Oil
Ingredients for Sriracha Aioli Sauce
- Sriracha - For a spicy, sweet, and tangy flavor
- Plain Greek Yogurt - Instead of mayo we are using yogurt to make it healthy and add more protien
- Lemon Juice
How To Make Sriracha Aioli Sauce
I love Sriracha sauce and use it often for a little heat, usually preferring the taste over most other hot sauces.
The lemon and Greek yogurt tone some of the spice down so you end up with a sweet tangy flavor that pairs excellently with these keto tuna cakes! You can adjust how much spiciness you want in your sauce by simply adjusting amounts according to preference- just remember that less is more, so start out with a small amount. 🙂
Before you make your salmon cakes you can make this sauce by adding greek yogurt, sriracha, and lemon juice in a small bowl and mix with a small whish or fork until combined.
How To Make Gluten Free Keto Tuna Cakes
We use canned tuna fish, which is very cost-efficient plus you can make them quickly, making these tuna cakes the perfect healthy busy weeknight meal! They are cooked up in a skillet to make them the perfect crispy tuna cakes.
I used solid white canned albacore tuna in these tuna cakes you can use regular tuna but the texture of the solid white canned tuna is will taste a bit better.
First, drain your canned tuna in a colander until all the water is out and the tuna is as dry as possible.
While the canned tuna is draining dice up the onion, jalapeno, and cilantro. If you are one of the unfortunate people that cilantro tastes like soap to then you can use flat-leaf parsley.
Add the onion, jalapeno, cilantro, almond flour, and plain greek yogurt to the bowl with the canned tuna fish.
Add in the eggs, freshly squeezed lemon juice, salt, and pepper, and stir until all the ingredients are combined.
Using about ⅓ cup of mixture per patty shape into 6-8 patties. Stack patties on a plate or baking sheet.
Heat extra virgin olive oil in a large skillet over medium heat, fry patties for about 5 minutes per side or until golden brown and crispy.
TUNA CAKES: FREQUENTLY ASKED QUESTIONS
Are Tuna Cakes Healthy?
Not all tuna cakes are healthy, some have bread crumbs in them with a mayo-based dipping sauce which makes them higher in carbs and fat. In this tuna cake recipe, we use lighter ingredients to make it much more healthy. We replaced the usual bread crumbs with almond flour or gluten free bread crumbs and the sauce on top is made of plain greek yogurt.
Can I Make These Tuna Cakes In The Air Fryer?
Yes, you can make these gluten free tuna cakes in the air fryer. The flavor is the same but I found that the texture is a little off and they were a bit dryer, they were still good not to overly dry but frying them tastes better and it's pretty quick.
If you want to use the air fryer to cook these in the air fryer spray or brush the top of tuna cakes with oil. Cook them in the air fryer at 350°F for 8-10 minutes, flipping halfway through the cooking time. Spray the tops again after you flip the patties.
What To Serve With Keto Tuna Cakes
These tuna cakes can be eaten in so many different ways, you can have them as an appetizer or your main dish. I usually serve them with my healthy mango coleslaw or my oven-roasted asparagus with parmesan but they also go really well over a salad. You can even make tuna cake burger sliders with them so the options are endless.
Storing And Reheating Keto Tuna Cakes
You should store these tuna cakes in an air-tight container in the refrigerator for 2-3 days in the refrigerator. For the best taste reheat them in a frying pan with a little olive oil until heated through and crispy on the outside again.
Keto Tuna Cakes with Greek Yogurt Sriracha Aioli
Keto Tuna Cakes
- 24 oz Solid White Albacore Tuna
- 2 large Eggs
- ⅓ cup Almond Flour
- ¼ cup Plain Greek Yogurt
- ½ medium Onion
- 2 Jalapeno Peppers
- 3 tablespoon Fresh Lemon Juice
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 4 tablespoon Extra Virgin Olive Oil
- 1 bunch Fresh Cilantro You can substitute flat leave parsley
Greek Yogurt Sriracha Aioli
- 1 ½ tablespoon Sriracha
- ½ cup Plain Greek Yogurt
- ½ Lemon, Juiced
Sriracha Aioli Recipe
- In a small boil combine all ingredients for aioli and mix with a small whisk or a fork until blended.
Keto Tuna Cakes
- Drain the canned tuna in a colander until all the water is out and the tuna is as dry as possible.
- While the canned tuna is draining dice up the onion, jalapeno, and cilantro. If cilantro isn't fot you then you can use flat-leaf parsley.
- Add the onion, jalapeno, cilantro, almond flour, and plain greek yogurt to the bowl with the canned tuna fish. Mix to combine.
- Add in the eggs, freshly squeezed lemon juice, salt, and pepper, and stir until all the ingredients are combined.
- Using about ⅓ cup of mixture per patty shape into 6-8 patties. Stack patties on a plate or baking sheet.
- Heat extra virgin olive oil in a large skillet over medium heat, fry patties for about 5 minutes per side or until golden brown and crispy.