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
Looking for more?
Follow the directions exactly. Put them in the refrigerator until I was ready to fry them. Unfortunately, they did not stay together as a fritter. I’d appreciate any suggestions.
Did you bake these or fry on the stove?
My son hates tuna fish, except for this recipe!!! He says it reminds him of crab cakes which are his favorite dish at a local seafood restaurant. Thank you for helping me win over a picky eater.
Have just made these fritters. The mixture looked perfect in the bowl and not too difficult to lay in pan but almost impossible to turn over! So I added some panko breadcrumbs to the remaining mixture which helped a little but very disappointing. They taste good but look a bit of a mess! Think they need rethinking?
This is missing an ingredient, breadcrumbs or something else to stop the patties from being just glop. They can’t be flipped as they are too liquidy.
Absolutely my favorite Stella recipe! Easy to fix and fast for my lunch!
Great flavor – need to tweak the texture. I made these using drained, Costco water-packed albacore tuna because that’s what I had. When I was shaping them for the skillet, I found them very soft and they tended to fall apart a bit. Felt like I needed to throw in a handful of panko crumbs (but I didn’t). Anybody else have this problem? I’m wondering if the water packed tuna made it harder for them to hold together.
Yes, they don’t work as patties
Make sure you drain the tuna very well . Maybe add more cheese to help hold together. I use the tuna lid to squeeze out the water. Hope this helps!
yes and I did add bread crumbs and they stayed together.
I’ve made these before as a main meal with salad and sweet potato fries. so delicious and easy.
Do you think they work cooked in the airfryer….
Yes they do. I made mine in the air fryer at 200° for six minutes and then flipped it and cooked for another three minutes. Sprayed with a bit of oil both times came out perfectly crisp. Wish I could add a pic to this comment 🙂
Is that 200 Celsius?
200 degrees in Air fryer? You meant 200 degrees Celsius correct? That would be about 400 degrees F.
Tasty but mine completely fell apart and looked like scrambled eggs. What did I do wrong?
Mine did, too. I also used tuna in water. Seems it needs a better binder, but I didn’t add anything other than what is in the recipe.
This looks awesome, I am definitely trying it soon. Do you happen to have a substitution for the mayonnaise?
Hi Mon, a good sub is whipped cottage cheese, Greek yogurt, sour cream, avocado, mustard
Thank you. I will definitely be trying it tomorrow.
Can you tell me how many you made with this recipe? Just wanted to make calories same as you made it
Hi Angelina, fritter amount is at the top of the recipe box… i made 9 fritters with this recipe.
Love this simple and delicious recipe! Thank you for creating and sharing it.
Hi Amy, thanks for trying it!!
This is so good and my kids love it!
These fritters are delicious! I make them at least three times a month, and have shared the recipe with family, friends, and coworkers. My tweaks: add diced jalapenos, and/or red pepper flakes, and/or an avocado hot sauce (yep…I like ’em spicy), 1/2 c. mozz, 1/4 c. extra sharp or pepper jack, and your Old Bay recommendation. I’ve also added sardines — LOVE! (Commentor EG — it’s you…not the recipe. 😆)
I love seasoning, just not fiery seasoning like sriracha. can you recommend a good substitute please… thank you!
Our family always used Crystal brand hot sauce. There are many brands out there, some of our friends recommend Texas Pete. We really liked this recipe, hot or cold.
Our whole family LOVED this recipe and the Lemon Aoli is the perfect accompaniment! These are also delicious cold, and are perfect for food prep or bento box snacks.