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Low carb tuna patties without breadcrumbs served with lemon and a green salad

Low Carb Tuna Patties Without Breadcrumbs

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Crisp skillet tuna patties made with canned tuna, eggs, Parmesan, mayonnaise, scallions, Dijon mustard, lemon zest, and pantry seasonings. Each serving of two patties provides approximately 29 grams of protein and 2 grams of total carbohydrate.

  • Total Time: 30 minutes
  • Yield: 8 patties (4 servings)

Ingredients

Scale
  • 3 cans (5 ounces each) canned light tuna in water, drained very well (about 340 g drained)
  • 2 large eggs, beaten
  • 1/2 cup (45 g) finely grated Parmesan cheese
  • 1/4 cup (25 g) thinly sliced scallions
  • 2 tablespoons (28 g) mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon (15 ml) olive oil, divided

Instructions

  1. Drain the tuna in a fine-mesh strainer. Press firmly with the back of a spoon until no more water drips out, then blot any visible surface moisture and break large pieces into small flakes.
  2. Whisk the eggs, mayonnaise, Dijon mustard, lemon zest, garlic powder, smoked paprika, salt, and pepper in a large bowl until smooth.
  3. Fold in the drained tuna, finely grated Parmesan, and scallions until evenly combined without mashing the tuna into a paste.
  4. Let the mixture rest for 5 minutes. It should hold together when pressed. If it remains loose, add 1 tablespoon finely grated Parmesan and rest for another 2 minutes.
  5. Divide the mixture into 8 equal portions. Compress each portion gently and shape it into a patty about 3 inches wide and 1/2 inch thick.
  6. Preheat a large nonstick skillet over medium heat for 2 minutes. Add half of the olive oil and tilt to coat the surface.
  7. Add 4 patties and cook without moving for 3 to 4 minutes, until the bottoms are golden and the edges look set.
  8. Slide a thin spatula completely under each patty, flip once, and cook the second side for about 3 minutes, until golden and firm in the center.
  9. Transfer to a plate. Add the remaining oil and cook the second batch. Let all patties rest for 3 minutes before serving.

Notes

  • Draining the tuna thoroughly is the most important step for patties that hold together.
  • Use finely grated Parmesan rather than large shreds so it absorbs moisture evenly.
  • Keep the patties about 3 inches wide and flip them only after a complete golden crust forms.
  • Refrigerate cooked patties for up to 3 days or freeze with parchment between layers for up to 2 months.
  • Nutrition is an estimate for 2 patties and includes the listed olive oil. Sauces, salads, wraps, and other serving additions are not included.
  • Author: Adam Moretti
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://www.healthyamericanbites.com/low-carb-tuna-patties-without-breadcrumbs/