These low carb 4-ingredient canned tuna patties are straight out of my aunt’s playbook from the lean years, when Fridays meant making something filling, cheap, and a little bit special out of what was already in the pantry. They’re crispy on the outside, tender and flaky inside, and come together with just tuna, eggs, a little low-carb binder, and seasoning. If you’re juggling work, kids, or just a long day, this is the kind of practical, budget-friendly dinner that feels like a small win: fast, satisfying, and made from things you probably already have on hand.
I like to serve these patties hot from the pan with a simple green salad dressed in lemon and olive oil, or next to steamed broccoli tossed with butter and salt to keep things low carb. They’re also great on a plate with sliced tomatoes and cucumbers, or over a bed of shredded cabbage or coleslaw mix for extra crunch. If you’re not strictly low carb, a slice of buttered toast or a small baked potato on the side makes this feel even more like a classic comfort dinner. A squeeze of lemon, a dollop of mayo or Greek yogurt, or even a little hot sauce on top really wakes them up.
Low Carb 4-Ingredient Tuna Patties
Servings: 3
Ingredients
2 (5-ounce) cans tuna in water, well drained
2 large eggs
1/3 cup finely grated Parmesan cheese
1 teaspoon kosher salt and freshly ground black pepper, to taste (about 3/4 teaspoon salt + 1/4 teaspoon pepper)
Directions
Drain the canned tuna very well, pressing the lid or a spoon against the tuna to squeeze out as much liquid as you can. This helps the patties hold together and get crispy instead of soggy.
In a medium bowl, add the drained tuna and break it up with a fork into small flakes. Add the eggs, grated Parmesan cheese, salt, and black pepper.
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