Low Carb Tuna Fish Cakes

Low Carb Tuna Fish Cakes

Searching for keto-friendly meals? Look no further! Sara Nelson from Real Balanced is sharing her “Healthy Tuna Fish Cakes” featuring Wild Planet’s Skipjack Wild Tuna. Keep reading to learn more on why you need to be eating these tuna cakes for a delicious source of nutrition!
Tuna cakes made with sustainable, nutrient-dense ingredients are the ultimate meal to enjoy throughout the week! These keto, low carb, gluten-free, grain-free, nut-free, and coconut-free tuna cakes are about to become your new go-to!


These tuna cakes are made using a special selection of ingredients. Some of the required items that bring this meal to life include mozzarella, crushed pork rinds, mayonnaise, eggs, and a handful of spices. In addition to those ingredients, there is one key item that makes these fish cakes absolutely incredible: Wild Planet Skipjack Wild Tuna.


Wild Planet focuses a majority of their attention on sustainability. For that reason, their foods do not contain added preservatives, GMOs, or filler ingredients. These products are a clean, healthy option that I regularly incorporate into my personal diet. To achieve their ready-to-eat status, Wild Planet hand-fillets each piece of fish, and they only cook them one time. Other fish companies cook their products multiple times, which rids the fish of their nutrients. Wild Planet’s once-cooked approach means that their products contain higher amounts of Omega 3 and other essential nutrients!


You may be thinking, “Okay, so Wild Planet foods contain Omega 3 and other essential nutrients. But… how much Omega 3 do I NEED?” If you are unfamiliar, Omega 3 is a nutrient that directly benefits heart health, brain function, depression, cancer, ADHD, and a variety of other conditions. For adults, most doctors recommend 250-500 mg per day. Wild Planet foods are extremely rich in Omega 3, making them a great source of this vital nutrient! In addition, Wild Planet products are a great source of protein and calcium. By consuming a serving of a dish that contains Wild Planet products, you are supplying your body with what it deserves: essential nutrients!


Many people are wary of seafood due to mercury levels. It is a valid concern, as consuming too much of the nutrient can result in some pretty serious health problems (think heart, brain, kidney, lung, and immune system damage). According to the EPA, individuals should limit mercury consumption to 0.1 micrograms for each kilogram of body weight. To provide a visual, the average 60 kg (132 lbs) woman can safely consume up to 6 micrograms of mercury per day. However, that amount of mercury is pretty high, and you would have to eat a LOT of lean fish in order to reach that amount. In reality, fish truly are safe to consume when purchased from sustainable sources. It is not worth it to skip out on seafood altogether to avoid mercury consumption because in doing so you will miss out on those nutrients that your body NEEDS. An easy way to be sure that you are not consuming too much mercury is through focusing your seafood consumption on tuna, mackerel, yellowtail, salmon, sardines, and white anchovies, and limiting consumption of fish with higher levels of mercury, such as shark, swordfish, and sea bass. At Wild Planet, all fish are wild-caught, as they do not participate in farming. For this reason, their fish are healthy, full of nutrients, and do not contain alarming levels of mercury. Describing their fish as “highly potent nutritionally,” rest assured that with Wild Planet, you are fueling your body with high quality, low mercury, sustainable seafood.


This tuna cake recipe is truly one of my favorites that we have ever featured on Real Balanced. I LOVE how flavorful each bite is, and the nutrient profile is an added bonus! What's great about this recipe is that it's perfect for a variety of diets:
  • Keto and Low Carb: These delicious tuna cakes only contain net carbs per serving, making them the PERFECT keto meal! Primal: This recipe completely adheres to primal diet restrictions.
  • Gluten-Free: There are no gluten products included in this recipe, making it safe to consume for those with Celiac and other gluten intolerances.
  • Grain-Free: This product does not contain quinoa, rice, barley, or any other grain-containing food.
  • Nut-Free: Peanuts and tree nuts are absent from this recipe, making it safe to consume for those with nut allergies and intolerances.
  • Coconut-Free: Coconut products are not included in this recipe.
  • Sugar-Free: This tuna fish cake recipe does not require the use of added sugar or sweeteners.
These Low Carb Tuna Cakes are an absolutely delicious and keto-friendly meal option! Each bite is rich in flavor and nutrients. Whip up this recipe over the weekend, store in the refrigerator, and you’ll have dinner ready to enjoy all week long! LOOKING FOR MORE FREE RECIPES? Subscribe to Real Balanced's newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of her latest updates.
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Tuna Recipes




    Tuna Cakes

  • 2 cans (5oz) Wild Planet Skipjack Wild Tuna, drained, finely shredded

  • 4 oz pork rinds, finely crushed
  • 1 cup (112g) shredded mozzarella cheese
  • 2 eggs
  • 1 Tbsp (14g) mayonnaise

  • 1 tsp dried dill
  • ½ tsp paprika
  • ⅛ tsp salt
  • 3 Tbsp water

  • ¼ cup (56g) avocado oil
  • Citrus Aioli

  • ¼ cup + 2 Tbsp (84g) mayonnaise

  • 2 Tbsp (30mL) lemon juice

  • 1 tsp (5g) minced garlic
  • ¼ tsp lemon zest
  • 1/16 tsp salt
  • Optional Garnishes

  • 1 Tbsp fresh dill, roughly chopped

  • Lemon wedges


    Tuna Cakes

    1. In a large mixing bowl, using an electric mixer, mix together tuna, pork rinds, shredded mozzarella, eggs, mayonnaise, and spices until thoroughly combined. 

    2. Cover mixing bowl with lid or plastic wrap and transfer bowl to the refrigerator to chill for 1 hour. 

    3. Remove mixing bowl from the refrigerator, add water, and, using hands, mix mixture to allow water to soak up. 

    4. Using hands, form tuna mixture into a ball and, pressing down gently, flatten each ball into 1-inch-thick cakes. 

    5. To a stainless steel pan over medium-low heat, add 1-2 tbsp avocado oil. 

    6. To the pan of hot oil, place 2 tuna cakes in even layer and cook until browned, about 5-7 minutes per side. 

    7. Transfer cooked cakes to paper towel-lined plate to de-grease. 

    8. Continue the process until all cakes are cooked.

    Citrus Aioli

    1. In a small mixing bowl, whisk together all ingredients until well-incorporated.

    Final Steps

    1. Serve tuna cakes with aioli on the side or drizzled on top. 

    2. Add optional garnishes as desired.

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