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Low-Fat Tuna Fishcakes

Try this low-fat tuna fishcake recipe that is perfect as a light lunch or dinner option. The patties are easy to make and the whole meal can be ready in no time. They’re an excellent option if you’re trying to lose weight or if you’re on a high protein, low carb diet.


  • 2 160g (6oz) cans Tuna

  • 1/3 cup chopped red onion

  • 2 tsp Dijon mustard

  • 1 tbsp fresh lemon juice

  • 1/4 cup parsley, finely chopped

  • 1/4 tsp garlic powder

  • 1/4 tsp ground ginger

  • 1/2 cup bread crumbs (if gluten-free you can use ground almonds or another choice)

  • Splash of Tabasco sauce

  • 2 medium eggs

  • salt & pepper to taste

  • Oil for shallow frying (we used rapeseed oil)

Yields 5 tuna patties


  • Drain the two cans of tuna then transfer to a mixing bowl.

  • Finely chop the onion and parsley, then add to the bowl.

  • Mix in the mustard, lemon juice, garlic, ginger, Tabasco and bread crumbs. Season well with salt and pepper.

  • Whisk the eggs in a separate bowl then pour into the tuna mixture. Mix until everything is well combined.

  • Shape into 5 medium round patties.

  • Heat about 2 tbsp of oil in a frying pan on high/medium.

  • Shallow fry the patties for a few minutes on each side, transfer to a plate and serve.

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