These simple tuna patties take under 15 minutes to make and are perfect for a quick weeknight dinner or meal-prep lunches. Gluten-free, paleo-friendly, and low carb, they’re flavorful, easy to customize, and a family favorite.
Why You’ll Love This Recipe
I discovered this recipe on a day when the fridge was low on fresh protein but I had cans of wild albacore tuna on the shelf. Canned tuna is convenient and nutritious, and when dressed up as patties it becomes exciting again—no boring mashed tuna salad. These patties are quick, satisfying, and you can shape them ahead of time to save even more time on busy days.
Serve them on their own, between slices of gluten-free bread, or on a salad. I like them with paleo mayonnaise and a sprinkle of hot pepper flakes, but you can customize toppings to your taste. For families with kids, leave out the hot sauce and offer ketchup or a mild dip. They’re versatile and work for many meal occasions.
Ingredient Notes
This recipe uses simple pantry ingredients and is easily adaptable. It’s Whole30, Paleo, Gluten-Free, Dairy-Free, and Low Carb as written. Swap or omit ingredients to suit dietary needs or preferences.
- Canned wild tuna: Use wild-caught albacore packed in water. Drain it thoroughly—excess moisture can make patties fall apart.
- Egg: Binds the mixture so the patties hold their shape while cooking.
- Almond flour: A grain-free binder that replaces breadcrumbs and adds structure.
- Green onions: Add brightness and a mild onion bite.
- Mayonnaise: Adds moisture and richness; use a compliant mayo for Whole30 if needed.
- Dijon mustard & hot sauce: Give depth and a gentle kick. Omit hot sauce for kids.
- Lemon zest & juice: Fresh citrus lifts the flavors.
- Salt and pepper: Season to taste.
- Cooking oil: Coconut oil, avocado oil, or a neutral oil for frying.
Step-by-Step Instructions
Step 1: In a large bowl, combine all ingredients except the cooking oil. Mix with a spoon or your hands until evenly combined.
Step 2: Shape the mixture into 4 patties, each about 1 inch thick.
Step 3: Heat 2–3 tablespoons of oil in a large skillet over medium-high heat. Gently place the patties in the pan and cook 3–4 minutes per side, until golden and crisp.
Step 4: Serve warm. They’re great with a dipping sauce, on bread, or atop a salad. Garnish with parsley, chives, or extra green onion.
Expert Tips
- Drain the tuna very well and press out any excess liquid before mixing. This prevents soggy patties.
- If the mixture feels too wet, add a little more almond flour. If too dry, add a touch more mayo or another egg white.
- For extra crispiness, press the patties firmly and don’t overcrowd the pan. Cook in batches if needed.
- Make patties ahead and refrigerate for up to a day before cooking, or freeze cooked patties for longer storage.
Serving & Storage Tips
These patties are flexible: eat them alone, in a sandwich on gluten-free bread, or on a salad with paleo mayonnaise and hot pepper flakes. They also pair well with tartar sauce and lemon wedges.
Store cooked patties in an airtight container in the refrigerator for 3–4 days. Reheat using any of these methods:
- Stovetop: Reheat in a nonstick skillet over medium heat with a little oil until warmed through.
- Oven: Preheat to 350°F and bake on a parchment-lined sheet for about 10 minutes.
- Air Fryer: Reheat at 350°F for 3–4 minutes until heated through.
To freeze, cool completely, then place in freezer bags for up to 2 months. Thaw in the refrigerator before reheating.
More Quick & Easy Recipes
- Easy Salmon Cakes
- Asian Salmon Stir Fry
- Spicy Chili Garlic Noodles
- Air Fryer Teriyaki Salmon
If you try this recipe, please leave a star rating and a comment below — feedback is always welcome.
Easy Tuna Patties Recipe (Paleo, Whole30, Keto)
Ingredients
- 2 5-oz canned wild tuna, drained
- 1 egg
- 1/2 cup almond flour
- 1/4 cup chopped green onions
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp hot sauce (optional)
- Zest and juice of 1/2 lemon
- Salt and pepper, to taste
- 2–3 tbsp coconut oil or your favorite cooking oil
Instructions
- Combine all ingredients except the oil in a large bowl and mix until even.
- Shape into 4 patties about 1 inch thick.
- Heat oil in a skillet over medium-high heat. Cook patties 3–4 minutes per side until golden and crisp.
- Serve warm and enjoy.
Notes
Expert Tips
- Make them kid-friendly by omitting hot sauce and serving with ketchup or a mild dip.
Serving & Storage Tips
- Eat on their own, in a sandwich, or on a salad with your favorite dressing.
- Refrigerate in an airtight container for 3–4 days. Reheat on the stovetop, in the oven at 350°F for 10 minutes, or in the air fryer at 350°F for 3–4 minutes.
- Freeze cooled patties in freezer bags for up to 2 months.
Nutrition
Nutrition information is an approximation.
What Great Grandma Ate / Jean Choi participates in affiliate programs that may provide compensation for links to products. Thank you for supporting the site.