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Diabetic-Friendly, Low-Carb Tuna Cakes (Recipe With Photos)

Om is an inquisitive foodie who likes to share recipes that everyone can enjoy.

The star ingredient of this diabetic-friendly recipe has often been underestimated. Just because it is cheap and comes in a can doesn't mean it can't turn into something more refined. For the love of fish, give canned tuna a chance to prove its true potential!

This tuna cake recipe might be a good way to do so. It is healthy and low in carbs, so diabetics and weight-watchers can enjoy this appetizer guilt-free. For impatient chefs, there's no need to fuss. These tuna cakes can be prepared in just about 15 minutes.

Plus Points

  • Tuna is a healthy choice of protein. The omega-3 fatty acids in tuna can improve your insulin sensitivity and strengthen your heart health.
  • This tuna cake recipe doesn't require bread crumbs or flour. Instead, you'll be using ground whole-grain oats, a complex-carb food that gives you energy without jeopardizing your blood sugar. Oats are packed with magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including those involved in the body's use of glucose and insulin secretion.
  • Bell peppers are not only rich in fiber and cancer-preventing antioxidants, but also all the vitamins and minerals that help protect your vision. Since eye problems are a common diabetes complication, adding some bell peppers to your diet might be a good way to protect your eyesight.
Diabetic-friendly tuna cakes served over green bell peppers.

Diabetic-friendly tuna cakes served over green bell peppers.

Ingredients

This recipe yields about 4 to 6 tuna cakes.

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  • 10 ounces of water-pack canned tuna, drained
  • 1/3 cup ground whole-grain oats
  • 1 egg, lightly beaten
  • 1 teaspoon dried parsley
  • 3 large garlic cloves, minced or finely chopped
  • 4 green onions, finely chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons vegetable oil
  • dash of salt and pepper
  • 2 bell peppers
  • 1 tablespoon olive oil

Instructions

  1. Finely chop garlic and green onions. Cut bell peppers into thin rings. Grind oats in a spice mill. Set aside.
  2. In a large bowl, combine tuna, ground oats, egg, dried parsley, garlic, green onions, Dijon mustard, salt and pepper. Mix together well with a fork.
  3. Heat vegetable oil in a skillet over medium heat.
  4. Use a big spoon to scoop up a portion of the tuna mixture. Then use your hand to shape it into a small patty of about 2 inches in diameter. Drop the tuna patty into the hot oil.
  5. Repeat the process with the rest of the tuna mixture. It should yield about 4 to 6 tuna cakes.
  6. Flip each tuna cake after about 2 minutes or the bottom side turns golden brown.
  7. Continue to cook for about another 2 minutes.
  8. Remove tuna cakes from the skillet and place them on white paper towel to get rid of excess oil.
  9. Heat olive oil in another skillet over medium heat.
  10. Add bell pepper rings and saute until slightly tender.
  11. Sprinkle a tiny dash of salt and pepper on them if you like.
  12. Arrange bell pepper rings on one or two plates. Crown them with tuna cakes.
  13. Serve with your choice of sauce. Tartar sauce, chili lime sauce and dill dressing are some great options, or you can just enjoy these tuna cakes without adding any sauce. They're already quite tasty, and omitting the sauce will also cut down your total carb intake.

Photo Guide

Finely chop the green onions and slice the bell pepper into rings.

Finely chop the green onions and slice the bell pepper into rings.

In a large bowl, combine tuna, ground oats, egg, dried parsley, garlic, green onions, Dijon mustard, salt and pepper. Shape into patties and cook in hot oil.

In a large bowl, combine tuna, ground oats, egg, dried parsley, garlic, green onions, Dijon mustard, salt and pepper. Shape into patties and cook in hot oil.

Arrange bell pepper rings on one or two plates. Crown them with tuna cakes. Serve with or without sauce.

Arrange bell pepper rings on one or two plates. Crown them with tuna cakes. Serve with or without sauce.

© 2011 Om Paramapoonya

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