Tuna Cakes with Lemon Parsley Slaw

Spring is finally starting to make an appearance around here. The sun peeks its head out occasionally and the warmth is starting to return. As soon as that happens, my preferences in food start to change. Instead of heavy stews and soups, I start to crave lighter foods like these tuna cakes with lemon parsley slaw.

I won’t lie – the light that springtime brings here in the Pacific Northwest is always a welcome sight. During the dark and rainy winter months, my mood definitely reflects the weather.

That’s why, when the sun comes out, everything shifts for me. It’s like there’s hope again in the world.

This light and tasty dish is a direct result of my mood. The lemon and parsley slaw adds sunny notes to protein-rich tuna cakes. It makes a great lunch or light dinner option.

The lemon parsley slaw couldn’t be any easier to pull together. All it takes is some shredded cabbage. You can do this by hand if you like, but I prefer to buy the pre-shredded cabbage from the store. Up to you, though! You’ll also need olive oil based mayo, garlic, parsley, lemon, and salt and pepper.

Whisk the dressing ingredients together and then toss with the cabbage and parsley. Season to taste with salt and pepper and let sit while you prep the tuna cakes.

For the tuna cakes, we’re going to use 2 5-ounce cans of tuna. The binder for the cakes is almond flour and eggs. Mix these ingredients with garlic, lemon, green onion, and salt and pepper. You should have enough to make 4 tuna patties.

You’ll need a skillet for the next part. Heat oil in a skillet over medium-high heat. Gently place the patties into the hot oil and fry on each side. You’re looking for a golden-brown color on each side.

The best way to serve these tuna cakes, in my opinion, is over the lemon parsley slaw. The melding of flavors is fantastic. This is going to be a go-to spring recipe for me.

Let me know – what’s your favorite thing about spring? Do you have a favorite recipe for when the weather starts to change?

If you like this recipe, check out these others:

Roasted Tomato and Tuna Zoodles

Cilantro Tuna Salad

Spring Vegetable Salad

Stovetop Spring Frittata

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Tuna Cakes with Lemon Parsley Slaw

Turn a can of tuna into an easy and nutritious meal with this easy recipe. It’s perfect for a quick lunch or dinner, and makes a filling meal you can count on.

Course Dinner, Lunch, Main Course, Salad

Cuisine Keto, Paleo

Total Time 20 minutes

Servings 2

Calories 351 kcal

Ingredients

Lemon Parsley Slaw:

• 2 tablespoons olive oil based mayonnaise
• Juice and zest of 1/2 lemon
• 1 clove garlic minced
• 2 tablespoons finely chopped parsley
• 2 cups finely shredded cabbage
• Sea salt and fresh ground pepper to taste

Tuna Cakes:

• 2 5- ounce cans tuna drained
• 4 green onions sliced
• 1 clove garlic minced
• Juice and zest of 1/2 lemon
• 1/2 cup almond flour
• 1/2 teaspoon sea salt
• 2 eggs
• 2 tablespoons olive oil

Instructions

1. Make the slaw by whisking the mayo, lemon, and garlic in a large bowl. Add the cabbage and parsley, season with salt and pepper. Stir and set aside.
2. To make the tuna cakes, mix the tuna, green onions, garlic, lemon, almond flour, salt and eggs in a large bowl. Mix well and form into 4 patties.
3. Heat a skillet over medium high heat and add the oil. Fry the tuna cakes until browned on both sides.
4. Serve over the slaw.

Nutrition Facts

Tuna Cakes with Lemon Parsley Slaw

Amount Per Serving

Calories 351 Calories from Fat 261

% Daily Value*

Fat 29g45%

Carbohydrates 10g3%

Fiber 5g21%

Sugar 4g4%

Protein 16g32%

* Percent Daily Values are based on a 2000 calorie diet.