These Low FODMAP Tuna Fish Cakes are a quick, budget-friendly meal that’s perfect for busy weeknights or easy entertaining. Made with pantry staples like canned tuna, eggs, and breadcrumbs, they’re lightly seasoned with garlic and onion replacement powders for big flavour without the gut symptoms. Served with a creamy sriracha mayo, these fish cakes are crisp on the outside, tender in the middle, and a hit with both adults and kids.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Serves: 4-6
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
For the Tuna Fish Cakes
- 1 425g can tuna in spring water
- 2 large eggs
- ¼ cup fresh coriander or parsley, finely chopped
- 1 medium green capsicum, finely diced
- 1 cup panko crumbs (use GF if needed)*
- ¼ cup mayonnaise
- 2 Tbsp soy sauce (use tamari or coconut aminos for a GF option)
- 1 Tbsp lemon juice
- 1 chilli, finely chopped (optional)
- 4 tsp The Friendly Food Co. Garli-Not Garlic Replacement Powder
- 4 tsp The Friendly Food Co. O-No-Nion onion replacement powder
- Salt & pepper to season
For the Sauce:
- ½ cup mayonnaise
- 1 Tbsp sriracha
- 1 tsp garlic replacement powder
- 1 Tbsp lime juice
- Salt & pepper to taste
Method:
-
Prepare the sauce: In a mixing bowl, whisk together the sauce ingredients until smooth and well combined.
-
Drain the canned tuna thoroughly and flake it into a large bowl. Add in the eggs, chopped herbs, diced capsicum, panko crumbs, mayonnaise, lemon juice, soy sauce, chilli (if using) and season with salt and pepper. Mix until just combined.
-
Heat olive oil in a non-stick skillet over medium-high heat. Using a ⅓ cup measuring cup, pack the tuna mixture and gently flatten it to form cakes. Add the tuna cakes to the pan and fry for about 3 minutes on each side until golden brown golden brown.
-
Garnish the tuna cakes with extra chives and serve alongside the sriracha mayo sauce for dipping.
* if using gf breadcrumbs add 1 more egg and another ¼ cup of mayonnaise