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tuna cakes with lemon parsley slaw

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


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


  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.