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Tuna cakes on lettuce leaves with chopped avocado, red onion and chili flakes on top of each one. Lemon wedge and gold cutlery on the side.

Baked Zucchini Tuna Cakes

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Chilling time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 10 patties 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


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


  1. 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.
  2. Using your clean hands, mix everything until all the ingredients are evenly combined.
  3. Form the mixture into 10 patties then lightly sprinkle with the remaining 1/4 cup almond flour.
  4. 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.
  5. Preheat the oven to 350F/180C and line a baking tray with baking paper.
  6. 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.
  7. Once done, remove from the heat and serve warm. Enjoy!

Keywords: zucchini tuna cakes, tuna cakes, tuna patties,