Tuna Melt Fritters (Low Carb)
These tuna melt fritters are such a great way to use up your canned tuna. I love Ortiz brand’s quality and eat this at least once a week. This recipe comes together in 15 minutes and tastes a lot like crab cakes.
Love that this is super low carb and delicious. You can use the combination of mayo and Sriracha sauce OR use mayo and mustard for a less spicy option. Old Bay seasoning would work great here! I love a little lemon with this so I paired it with my lemon aioli sauce. If you like these, you will love my Best Crab Cakes or my Spicy Salmon Croquettes!
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Tuna Melt Fritters
Equipment
Ingredients
- 12 oz canned tuna fish, drained
- 1/4 cup red onion chopped
- 3/4 cup heaping shredded mozzarella
- 2 eggs, lightly beaten
- 3 tbs parsley, chopped
- 1/4 cup mayonaisse
- 1 tbs Sriracha sauce
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 tbs olive oil
Lemon Aioli:
- 1/2 cup mayonnaise
- 1 lemon, half zested + full juiced
- 1 clove garlic, minced
- 1/2 tsp dried mint
- pinch dried mustard
- salt and pepper to taste
Instructions
- In a medium bowl, add the tuna fish and mash with a fork. Next add in the onion, mozzarella, eggs, parsley, mayo, Sriracha, garlic powder, salt and pepper to taste. Mix it all together to incorporate.
- Add a light drizzle of oil to a non stick pan and cook about 1/4 cup each fritter, flatten it out and cook 3 minutes per side. Serve with the aioli or some lemon slices.
Lemon Aioli:
- Whisk together the ingredients. Taste and adjust if needed.
Notes
Nutrition
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As with all your recipes, these were delicious!! My 7 year old loved them as well. They had great flavor and the dipping sauce paired perfectly with the fritters
made these today as a low carb lunch. half mozzarella and half cheddar and used a few tbsp less onion so I could add diced sour pickle to the mix. absolutely fabulous. thank you so much for bringing some variety to my mid day meal. had mine with a little mustard mayo.
Loved’em. A hit with the fam. Will definitely make again! ;)~
Absolutely delicious. Made mine in the airfryer and they turned out perfectly. I didn’t bother with the aioli as I wanted to make it healthy.
My kids loved it so much that they asked me to make it again. So easy and fast to make.
While a valiant attempt at a tuna recipe, I truly preferred the broccoli fritters. This one was disappointing as it was too dense, dry and the inside doesn’t cook therefore the raw egg doesn’t fully cook through. Even though I put so much mozzarella I couldn’t taste it through the dry density of the tuna. The flavour of tuna salad is also lost through the heat. The yield is huge and I could barely get through 2 for dinner. Not sure what to do with the rest of the mix because now that the raw egg is mixed in I have to to cook it. Unfortunately, canned tuna is one of those things that is just better cold! Thank you for your creativity though!
can I freeze them? before or after fried?
I’ve tried this twice now and the patties are too sloppy to turn. They fall apart. What am I doing wrong (I know it’s me and not u as I’m not a good cook)!
These were so delicious and easy to make. I used greek yogurt instead of mayonnaise as I wanted to use up the container. I also added dry dill. I was concerned that the mixture wouldn’t come together as it was quite moist but they worked out great once they started cooking on the pan. I would definitely make this again. Fun way to elevate a simple can of tuna. thank you!
Hi Christeen, Glad the recipe was enjoyed! Thanks for the kind feedback!
OMG. These fritters are so delicious. I made them for lunch. instead of mayo. I used plain Greek yogurt for both the tuna mix and a lemon aoli sauce. which taste a lot like tazziki sauce, without the cucumber. I cooked the tuna fritters in a cast iron pan using Pam. they didn’t stick and cooked up really well. I will make them again
Hi James, Sounds awesome! Thanks for sharing your feedback and I’m glad you liked the dish!
Absolutely delish – will take to a friend’s for farewell dinner next week!
Hi Ann, glad the recipe was enjoyed by many! Thanks for the kind rating too! <3
Someone tell me what I did wrong. I use package tuna. Nothing to drain. But disaster. I knew they were wet but have never used cheese so thought they will hold together. Took them out of the pan added bread crumbs. Was I suppose to roll them in bred bread crumbs. Wonder if I could bake? Help!
I used tuna that is NOT to be drained. What do you recommend to use to thicken it? Crackers, or Panko?
Hi Mary, you can use panko or crackers
Hello, have you tried to bake them in the airfryer, by any chance? Thanks you!
Hi Sandra, yes this recipe works for the air fryer
Thanks, Stella, I dare asking…about how long please? I don’t want to ruin them 😊
Hi Sandra, To air fry about 15 minutes to bake 20-22 minutes. You want to visually see a golden brown color – but not too dark brown. Enjoy!
Made these for Lunch. It is so far the best recipe that I could find for something similar to a fish cake recipe. The taste was delicious it will definitely be my go-to from now on. I made them in the air Fryer on 180 C for 8 min.
Hi Henika, glad the recipe worked out for you! Thanks for trying them!
I’ve made something very similar except I used veggy cream cheese in place of the mayo. The cream cheese is thick so it really helps to bind every thing together, it also tastes incredible!
Hi Renee, glad you liked them! and thanks for sharing the tips about the cream cheese – sounds delicious!