Tuna Cakes with Dijon Sauce are an easy and delicious way to use up a common pantry staple…canned tuna! Great for lunch or dinner fresh or served the next day, Tuna Cakes should be added to your weekly meal rotation!
2 cans of tuna packed in water
¼ cup chives, chopped (fresh or freeze-dried)
2 Tbsp fresh parsley chopped, dried 1.5 tsp
¾ cup canned pumpkin
⅓ cup almond flour
1 tsp smoked paprika
1 Tbsp fresh squeezed lemon juice
1/2 tsp salt
1 tsp cumin
½ tsp black pepper
For the Sauce:
3 Tbsp dijon
1 tsp mayonnaise
Half lemon, juiced
½ tsp cumin
Combine all ingredients for tuna cakes in a bowl and mix thoroughly.
Heat a skillet over medium heat and spritz with cooking spray or oil.
Divide tuna cakes into 12 portions.
Cook 3-4 min per side in greased skillet. I can usually cook two at a time in the pan, but it depends on the size.
In a small bowl, mix together the sauce ingredients.
Serve the hot tuna cakes with the sauce and your favorite side dish.
This recipe has not been tested for FODMAP content, but the ingredients used in this recipe are in low FODMAP amounts according to the Monash University App.
You can store these Tuna Cakes in a sealed container in the fridge.
- Serving Size: 1 cake without sauce
- Calories: 59.2
- Sugar: 0.8 g
- Sodium: 216.6 mg
- Fat: 2.9 g
- Carbohydrates: 2.1 g
- Fiber: 0.8 g
- Protein: 6.8 g
Keywords: tuna, tuna fish, tuna cakes, dinner, lunch