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Low FODMAP Tuna Cakes Recipe

Low FODMAP gluten-free tuna cakes made with canned tuna, almond flour, parsley, lemon juice, and spices. A quick and easy dinner!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free, tuna
Servings: 4
Author: Gabriella @ Nutritious Minimalist


  • 2 5 oz. cans of tuna, drained and flaked
  • 1/2 cup almond flour
  • 1 egg
  • 3 scallions (green parts only) thinly sliced
  • 2 tablespoons parsley, finely chopped
  • zest and juice from 1/2 a lemon
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt, more to taste
  • 1/4 tsp ground black pepper
  • 2 tablespoons avocado oil (or any cooking oil)


  • In a large bowl, mix together the tuna, almond flour, egg, scallion green tops, parsley, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper.
  • Heat oil over medium-high heat in a large skillet. To make the tuna cakes, scoop out about ⅓ of the mixture and make a patty shape with your hands.
  • Add the patties to the oil and cook until browned, about 4-5 minutes on each side. Cover the pan with a splatter screen if you have one to minimize oil splatter.