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
- 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.
- Divide into 6 small patties (about 2 tbsp each). Chill in the freezer for 5 minutes to help them hold together.
- Make the slaw: Toss cabbage with mashed avocado, avocado oil mayo, lemon juice, Dijon, dill, salt, and pepper until creamy.
- Heat 1–2 tbsp olive or avocado oil in a nonstick skillet over medium heat until shimmering.
- Pan-fry tuna cakes 3–4 minutes per side until deeply golden and crisp. Add a splash more oil if the pan looks dry.
- 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.