Crispy Lemon-Pepper Tuna Cakes (Keto, 20 Mins)

About This Recipe

These crispy lemon-pepper tuna cakes are pan-fried to golden perfection and paired with a cool avocado dill slaw. They come together in 20 minutes using pantry staples and make a satisfying, low-carb lunch or easy meal prep.

• Ready in 20 minutes
• Pantry-friendly ingredients
• Gluten-free and naturally low-carb

Ingredients

For the Tuna Cakes

• 2 (5-oz) cans tuna, well drained
• 1 large egg
• 1/3 cup almond flour
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp lemon-pepper seasoning
• 1 tbsp chopped fresh dill
• 1 tbsp avocado oil mayonnaise
• Pinch of salt
• Olive oil or avocado oil, for pan-frying

For the Avocado Dill Slaw

• 2 cups shredded green cabbage
• 1 ripe avocado, mashed
• 2 tbsp avocado oil mayonnaise
• 1–2 tsp lemon juice, to taste
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh dill
• Sea salt and black pepper, to taste

Instructions

1. In a mixing bowl, combine drained tuna, egg, almond flour, lemon zest, lemon juice, lemon-pepper seasoning, dill, avocado oil mayo, and a pinch of salt. Mix until a cohesive mixture forms.
2. Divide into 6 small patties (about 2 tbsp each). Chill in the freezer for 5 minutes to help them hold together.
3. Make the slaw: Toss cabbage with mashed avocado, avocado oil mayo, lemon juice, Dijon, dill, salt, and pepper until creamy.
4. Heat 1–2 tbsp olive or avocado oil in a nonstick skillet over medium heat until shimmering.
5. Pan-fry tuna cakes 3–4 minutes per side until deeply golden and crisp. Add a splash more oil if the pan looks dry.
6. Serve cakes over the avocado dill slaw. Finish with more lemon-pepper, fresh dill, and lemon wedges.

Keto Focus

No breadcrumbs here—almond flour and egg bind the patties while the avocado-mayo slaw boosts healthy fats. With smart swaps and no added sugars or starches, each serving lands at just 7g net carbs.

Nutrition Facts (per serving)

• Calories: 630
• Protein: 36g
• Fat: 52g
• Total Carbs: 15g
• Fiber: 8g
• Net Carbs: 7g

Tips & Variations

• Nut-free option: Use pork panko in place of almond flour.
• Air fryer method: Spray patties with oil and cook at 400°F (200°C) for 8–10 minutes, flipping halfway.
• Flavor twists: Add minced jalapeño, swap dill for parsley or cilantro, or mix in a pinch of smoked paprika.
• Serving ideas: Tuck into lettuce wraps, top with a fried egg for brunch, or pair with cucumber salad.

Storage & Meal Prep

• Refrigerate cooked patties up to 3 days; reheat in a skillet or air fryer at 350°F until warm and crisp.
• Freeze (without slaw) up to 2 months; thaw overnight before reheating.
• Keep slaw separate and mix day-of for the freshest texture.