Keto Tuna Cutlets 🐟🥓

Crispy, golden cutlets made with tuna, cheese, and seasonings — a quick, protein-packed, low-carb snack or light meal.

🥘 Recipe Card

Servings & Timing

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Yield: 8–10 small cutlets (4 servings)

Dietary Badges:

Keto-Friendly
Low-Carb
Gluten-Free
High-Protein

✅ Ingredients (Quick View)

Canned tuna (drained well)
Egg
Almond flour (or coconut flour)
Shredded mozzarella or cheddar
Chopped onion (optional, for flavor)
Fresh herbs (parsley, cilantro, or dill)
Garlic powder
Paprika
Salt & black pepper
Olive oil or butter (for pan-frying)

📖 Instructions (Quick View)

Drain tuna thoroughly.
Mix tuna, egg, almond flour, cheese, onion, herbs, and seasonings.
Shape mixture into patties or cutlets.
Pan-fry in olive oil or butter until golden and crisp on both sides.
Serve hot with keto-friendly dip or salad.

🔑 Notes

Make sure tuna is well-drained so cutlets hold together.
Chill mixture for 15 minutes if it feels too soft.
Great for meal prep — they reheat well in an air fryer.

🌟 Introduction

These Keto Tuna Cutlets are a quick and easy way to transform canned tuna into something truly crave-worthy. With simple ingredients, they crisp up beautifully in a skillet, delivering a crunchy outside and savory, tender inside.

Perfect as a high-protein snack, light lunch, or even a low-carb burger substitute, they’re versatile, budget-friendly, and ready in just 20 minutes.

🥄 Step-by-Step Cooking Guide

1. Prep the tuna
Drain canned tuna thoroughly, pressing out extra liquid with a fork or paper towel.

2. Mix the cutlet base
In a bowl, combine tuna, egg, almond flour, shredded cheese, onion (if using), herbs, garlic powder, paprika, salt, and pepper. Stir until mixture holds together.

3. Shape into cutlets
Form into small patties or oval cutlets (about 2–3 tablespoons mixture each).

4. Fry until golden
Heat olive oil or butter in a skillet over medium heat. Pan-fry cutlets 3–4 minutes per side, until golden and crispy.

5. Serve & enjoy
Serve warm with a squeeze of lemon, a dollop of sour cream, or keto-friendly dipping sauce.

🥬 Ingredient Notes & Substitutions

Tuna: Water-packed tuna works best, but salmon or chicken can be substituted.
Flour: Almond flour is classic for keto, but coconut flour also works (use less, ~2 tbsp).
Cheese: Mozzarella melts nicely; cheddar adds sharper flavor.
Seasonings: Play around with chili flakes, Italian herbs, or cumin for variety.
Oil: Pan-fry in avocado oil, coconut oil, or ghee for different flavors.

🍽 Variations & Serving Suggestions

Spicy Cutlets: Add diced jalapeños or cayenne pepper.
Cheesy Centers: Hide a cube of cheese inside each cutlet before frying.
Baked/Air-Fried: Bake at 400°F (200°C) for 15 minutes or air fry 10–12 minutes for a lighter version.
Serve With: Fresh salad, sautéed veggies, or lettuce wraps for a keto-friendly meal.

❄️ Storage & Make-Ahead

Refrigerator: Store in airtight container up to 3 days.
Freezer: Freeze cooked cutlets up to 1 month. Reheat in air fryer/skillet for best texture.
Make-Ahead Tip: Mix and shape patties ahead of time, refrigerate raw up to 24 hours, then cook fresh.

⚖️ Nutrition (per 2 cutlets, est. 4 servings)

Calories: ~210
Protein: 24g
Net Carbs: 2g
Fat: 12g
High-protein, low-carb, gluten-free.

❓ Frequently Asked Questions

Q: Can I bake these instead of frying?
A: Yes — bake at 400°F for 15 minutes, flipping halfway, or air fry for crispier results.

Q: Do they taste too “fishy”?
A: Not at all! The cheese, herbs, and spices balance the flavor perfectly. For milder taste, use albacore tuna.

Q: Can I make them dairy-free?
A: Yes — skip the cheese and add an extra tablespoon of almond flour for binding.

Q: What dips go best with these?
A: Keto ranch, garlic aioli, sriracha mayo, or tzatziki are all great pairings.

💌 Final Notes

These Keto Tuna Cutlets are the definition of fast, flavorful, and filling. With minimal ingredients and maximum flavor, they’re a go-to low-carb recipe for busy weeknights, meal prep, or healthy snacking.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.