The ultimate healthy zucchini tuna cakes (tuna patties) made with gluten-free, paleo and low carb ingredients. Baked in the oven and require no breadcrumbs! High protein, omega 3 rich and a quick and easy weeknight dinner or lunch meal prep recipe.
These healthy zucchini tuna cakes have been SUCH a hit in our house. They are incredibly easy and really pack a punch of flavour. Canned tuna is a pantry staple in my kitchen, that use whenever I am in need of a quick meal. Here’s what I’m loving about this zucchini tuna cakes recipe:
- They are high protein, low carb and naturally gluten free! I used almond meal but any type of breadcrumb works wonderfully.
- They are baked in the oven, no frying required!
- They’re easy to put together, so it’s perfect for busy weeknights.
- They are SECRETLY jam packed with zucchini, so perfect for fussy eaters!
- The tuna. Oh my goodness. Convenient, DELICIOUS, and loaded with nutrition!
The best veggie packed tuna patties- AKA zucchini tuna cakes
These zucchini tuna cakes are just the thing to make if you are short on time. They only take 30 minutes to make from start to finish, and they are moist enough to eat on their own without needing to dip them in anything!
These are also the type of recipe you can really add anything you want to them to fit what you are craving. I love serving mine either on a bun or over a salad with some sweet potato fries. Plus, they are great for little hands and so fun to eat, I bet kids will love them as well! They are a great way to sneak some extra veggies in, thanks to the zucchini – no one will never be able to taste them in these zucchini tuna cakes!
Ingredients you’ll need
I love that these patties only use a few ingredients and they are quite easy to make.
- Tuna: you’ll need one large 15oz (425g) can or two smaller cans of tuna in spring water for this recipe. Make sure you drain the can before mixing the tuna with the ingredients!
- Zucchini: pretty obvious but you will need zucchini here. Grate it then squeeze out all of the excess moisture!! This is so key.
- Brown onion: finely chopped up. Otherwise use spring onion or red onion.
- Eggs: 2 lightly beaten eggs are need to help bind the patties together.
- Dijon mustard
- Almond flour: to hold the patties together. Adds healthy fats, some protein and gives the patties an amazing tipsy exterior. You can likely do some gluten-free oat flour but use a little less
- Garlic powder: or use crushed garlic cloves instead
- Lemon: the juice and zest of one lemon. Adds the best fresh flavour, please do no omit.
- Fresh coriander: or use parsley if you prefer
- Salt + pepper
How to make oven baked zucchini tuna cakes
- Add ingredients to the bowl: in a large mixing bowl, combine tuna, zucchini, onion, mustard, 1/2 cup almond flour, garlic, lemon zest. Crack the eggs and squeeze in the lemon. Season with salt and pepper.
- Mix: using your clean hands, mix until all the ingredients are evenly combined.
- Make patties: using your hands form the mixture into 10 patties then lightly sprinkle with the remaining 1/4 cup almond flour.
- Place patties on a plate: place the patties with a bit of space in between onto a tray lined with baking paper. Refrigerate for 15-20 minutes to set.
- Cook the patties (oven version): Preheat the oven to 350F/180C and line a baking tray with baking paper. Bake in the oven for 25 minutes or until slightly golden.
- Cook the patties (stovetop version): Heat a large pan skillet over medium heat. Spray with oil and heat until shimmering. Carefully add patties to the hot oil and sear each side until golden brown, about 6-8 minutes in total.
- Serve: Once done, remove from the heat and serve warm. Enjoy!
How to serve tuna cakes
These patties can be enjoyed with anything and everything, which is why we love these zucchini tuna cakes so much. Serve them over a salad or some coleslaw with sweet potato fries, or as a side dish, or as an appetiser. You can even make tuna burger sliders or lettuce wraps with them! Options are endless.
Storing and reheating leftovers
These zucchini tuna cakes are perfect to meal prep for lunches and quick weeknight dinners. I usually make a double batch to freeze for busy days.
- Refrigerate: Place cooked tuna cakes in an airtight container and store for up to 3 days in the fridge.
- Freeze: Use a freezer safe container or snap lock bag and store for up to 2 months in the freezer. Just make sure to place baking paper between them if you stack them.
- To Reheat: Thaw the tuna cakes either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave for about 30 seconds.
Canned Tuna Nutrition Facts
There’s a reason canned tuna is one of my favourite pantry staples! It’s so convenient to have on hand as it can easily be thrown into meals to add a boost of protein.
Canned tuna is an excellent source of:
- Complete protein, which helps to build and repair everything from your skin, hair, nails, muscles, bones and blood cells. A standard 95 gram can of tuna provides about 25 grams.
- Micronutrients like iron, magnesium, selenium, phosphorus, and B-vitamins.
- omega-3 fatty acids, which play a role in brain and heart health, as well as in reducing inflammation throughout the body. Many health agencies recommend eating at least 2 servings of fish per week for this reason.
Tip: canned “skipjack” tuna has a lower mercury content than albacore, yellowfin or “white” tuna).
Zucchini nutrition facts:
This green summer squash is a great source of:
- Vitamins, like vitamin A, C, K, B6, folate.
- Minerals like manganese, magnesium, potassium, and copper.
- Antioxidants, especially carotenoids like lutein and zeaxanthin.
- Dietary fibre, with one medium zucchini providing 2 grams or 8% of your daily fibre needs.
A few of my other favourite veggie packed recipes
If you try this baked zucchini tuna cakes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
The ultimate healthy zucchini tuna cakes (tuna patties) made with gluten-free, paleo and low carb ingredients. They are baked in the oven and require no breadcrumbs. High protein, omega 3 rich and a quick and easy weeknight dinner or lunch meal prep recipe.
- 1 large 425g/ 15oz can tuna in springwater
- 2 cups/ 200g grated zucchini— squeezed
- 1/2 medium onion, finely diced
- 2 eggs
- 2 tsp garlic powder
- 3/4 cup (75g) almond flour, divided
- 1 tbsp dijon mustard
- 2 tablespoons lemon juice + 1 teaspoon lemon zest
- 1/4 cup chopped coriander leaves
- 1/2 teaspoon salt + pepper to taste
- In a large mixing bowl, combine the tuna, zucchini, onion, mustard, 1/2 cup almond flour, garlic, lemon zest. Crack the eggs and squeeze in the lemon. Season with salt and pepper.
- Using your clean hands, mix everything until all the ingredients are evenly combined.
- Form the mixture into 10 patties then lightly sprinkle with the remaining 1/4 cup almond flour.
- Place the patties with a bit of space in between onto a tray lined with baking paper. Refrigerate for 15-20 minutes to firm up.
- Preheat the oven to 350F/180C and line a baking tray with baking paper.
- Place the patties on the baking paper and lightly spary with olive oil. Bake in the oven for 25 minutes or until slightly golden. I like to sear my patties in a fry pan after baking to get a cripsy exterior.
- Once done, remove from the heat and serve warm. Enjoy!
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