Healthy Tuna Cakes with Chipotle Mayo

First time cooking with tuna!!! Does it get any easier? I opened a can. I mean come on! Anyway, these are delicious and we loved them. They got nice and crispy and the chipotle mayo is perfect with them. This is yet another recipe from one of my faves: SkinnyMom.

I doubled the recipe below because I wanted leftovers. I got about 9-10 patties out of it.



3 — 3 oz pouches chunk light tuna (I bought 2 large 10 oz cans since I was doubling)
½ yellow onion, chopped
⅓ cup plain Panko breadcrumbs
½ tbsp Old Bay® Seasoning (I used Slap Ya Mama Cajun Seasoning!)
⅛ tsp crushed red pepper flakes
2 egg whites


Chipotle Mayo:
¼ c light mayonnaise
1 tsp chili powder
1 tsp lime juice


In a medium size bowl, fork out tuna from all 3 pouches (or cans). Combine remaining ingredients and mix well. Refrigerate tuna mixture for 1 hour before forming into patties (this helps the patties stick together better).

Form into 4 equal size patties, or however many you're planning on making. Spray a large skillet with non-stick cooking spray. Cook tuna patties over medium-low heat for about 3 minutes on each side or until both sides are golden brown.
For Chipotle Mayo: In a small bowl, combine all ingredients and mix until smooth.

To serve, top tuna cakes with Chipotle Mayo.


Original recipe found here.


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