Low Carb Cajun Tuna Cakes (Gluten-Free)

Savor the taste of Low Carb Cajun Tuna Cakes , a low carb paradise of flavor! This recipe is simple and brings the bold tastes of a cajun dish while remaining keto. Served with a remoulade dipping sauce, these cakes are a wholesome gift for your taste buds.

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Hey there, fellow food lovers! I am thrilled to share a recipe that I hold dear to my heart and one that I enjoy ever so much, my Low Carb Cajun Tuna Cakes (Gluten-Free)!

A Taste of Home in a New Place

Back to the days when I was a new Mom who was living far away from my roots in sunny SoCal. Living in North Carolina is a bit of a culture shock, and that I could not modularize my love for food and my culture. I was missing my friends and family and my heart was feeling very heavy about not having food made by loved ones. That is when my then mother in law was kind enough to share her recipe for salmon cakes, or as they say in the south, salmon patties.

Since the first bite, I was hooked and I have to say, they truly are one of my most favorite south foods, especially when the coleslaw is creamy, and the cubed shelly beans are present. It is a recipe that I have been in love with for many, many years and truly one of my most favorite foods to eat.

LOW CARB CAJUN TUNA CAKES: A BUDGET-FRIENDLY ALTERNATIVE

But in the end, cost is also something that I have to deal with, and salmon is not always the most affordable option, and so I have always trusted and used tuna, and so I made tuna cakes, which, to my surprise, were just as good as the cakes made with salmon!

But at that point is where the good part is, where I was just having fun in the kitchen and made my Cajun seasoning for the first time. I was so pleased to see the seasoning added to my salmon cakes and my new favorite tuna cakes. The seasoning is fun, and so I got to say there is a big satisfaction that comes from the seasoning.

Let’s discuss the best part of these keto-friendly wonders. I have figured out a substitute to keto-friendly melts. I happily substitute keto breadcrumbs in the mixture instead of the cut up saltine crackers. Guess what? I just toast a slice of keto bread and grind up and I have the best keto-friendly breadcrumbs.

They do the job in holding the mixture together. It is a lifesaver! I have to add one more thing. It is easy to stay gluten free. I just hover to some ground pork rinds and it does the trick. This recipe is all about flexibility.

STORY BEHIND MY

LOW CARB CAJUN TUNA CAKES (GLUTEN-FREE)

And now get to know the story behind my Low Carb Cajun Tuna Cakes (Gluten-Free). It is a story of love. It is a story of passion and comforting the soul through the love of food. Now it’s your turn to make it and enjoy the magic for yourself.

Please let me share with you the love and wonderful flavors in these delicious tuna cakes with a bit of zing. Believe me you will love these. It is even better enjoying the with the remoulades as they are almost a perfect pair.

Who is ready to cook with me? Let us put on the aprons and Let us share the love of cooking with these amazing, delicious, Low Carb Cajun Tuna Cakes and share love with family and friends. Enjoy cooking.

LOW CARB CAJUN TUNA CAKES (GLUTEN-FREE) INGREDIENTS

Here’s what you’ll need to make Low Carb Cajun Tuna Cakes (gluten-free):

• Tuna: I used solid white albacore, but any tuna you like will work.
• Pork rinds: These keep the recipe gluten-free. Keto breadcrumbs or crushed keto crackers are good substitutes.
• Fresh herbs: They add a lot of flavor and really make the cakes shine.

LOW CARB CAJUN TUNA CAKES (GLUTEN-FREE) INSTRUCTIONS

Here’s a quick overview of how to make Low Carb Cajun Tuna Cakes (gluten-free). You’ll find the full instructions in the recipe card at the bottom of the post.

Take a bowl, and in in it mix all the remoulade dressing ingredients. Keep the bowl in the fridge as you prepare the tuna cakes.

In a large bowl, add all the ingredients that will make a tuna cake, remembering to set the oil aside.  

Divide the mixture into eight and make them into round shapes and place on a baking tray lined with parchment paper.  

Now, get the tuna cakes and cook them on each side for around three to four minutes, but only once they are golden brown in color.

Hint:

The key to a perfect tuna cake is to make sure you never overcook them. They should only be cooked until golden brown, and still tender, allowing for a melt in your mouth finish that is sure to bring everyone back for seconds!

VARIATIONS

Crunchy Crust – For some extra crunch on your cakes, make sure to coat the the cakes in some crushed pork rinds or even some grated parmesan. Not only will it add some extra crunch but it will add a layer of flavor to the cakes!

Tasty Toppings – These cakes can be topped in various ways. Guacamole, sliced avocado, or even some pickled red onion can add some a fresh taste and texture to the dish that is sure to make it even better!

Mini Tuna Cakes – For a quick and easy dish, you can make your cakes mini instead of in large patties. They make for great appetizers and finger foods for a potlcuk or a party.

STORAGE

Here are the storage instructions for leftover Low Carb Cajun Tuna Cakes:

Refrigeration:

Cool all leftover tuna cakes to room temperature. After they’ve cooled, wrap them tightly in plastic wrap, or store them in an airtight container.  

Tuna cakes can be stored in your refrigerator for 3 to 4 days. It is crucial to keep them in a container that is sealed to make certain that they do not absorb any other odors other foods in the refrigerator may contain.

2. Freezing:

To freeze leftover tuna cakes, first, let them cool completely to room temperature.

To freeze them, layer the cakes in a single layer on a baking sheet that has parchment paper on top. Then, put the baking sheet in the freezer to allow the cakes to freeze completely.

After they have completely frozen, put the cakes into a container that is sealed for freezer storage, or into a freezer bag. It is important to remove any air from the bag that has been sealed.  

These cakes can stay good in the freezer for 2 to 3 months.

Reheating:

To reheat the tuna cakes that have been stored in the fridge, first, set your oven to 350°F (175°C). Then, take the tuna cakes out and place them on a baking tray. Let the cakes warm in the oven for approximately 10-15 minutes or until completely warm on the inside.

On the other hand, when the tuna cakes are still frozen, set the oven to a temperature of 375°F (190°C). They should be cooked for 20-25 minutes, or until fully warmed on the inside.

While oven reheating, take care not to overheat the cakes as they may become dry. It is better to reheat in the oven than to use microwave as they may lose texture and flavors in the microwave.

The Keto Cajun Tuna Cakes are delicious and can be saved for later use based on these storage instructions!

TOP TIP

If you are in a hurry, you can make it ahead and freeze them. Preparing a large batch of the Tuna cakes, and freezing the extras is a great time-saving idea on busier days. To do this, cook the patties first and let them cool down before spreading them out in a single layer on a baking tray. Once they have frozen, you can transfer them to a large container or freezer bags that are sealed airtight. You have a great and nutritious meal that is ready in minutes!

FAQ ABOUT lOW CARB CAJUN TUNA CAKES (GLUTEN-FREE)

Are these Keto Cajun Tuna Cakes spicy?

If you don’t like as much spice, you can always take down the amount of Cajun spice.

Can I make these tuna cakes in advance?

Of course! Meal prepping these tuna cakes is a perfect. You can mix the ingredients for the cakes before and form the patties. You can keep them in the fridge for a day until you are ready to start cooking and you can also freeze them if you want to make them a super easy meal option in the future.

Can I cook these tuna cakes in an air fryer?

Certainly! You can also cook these in an air fryer. Just make sure you coat the air fryer basket with cooking spray and set the air fryer to 375°F (190°C) for 3-4 minutes on each side and they should turn out nice and golden.