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Parmesan Tuna Cakes


  • 1 (15 ounce) can mackerel in brine, drained

  • 1 small onion, chopped

  • 1 (5 ounce) can tuna packed in water, drained

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup mayonnaise

  • 2 egg, beaten

  • 2 tablespoons Dijon mustard

  • 2 teaspoons salt-free seasoning blend (such as Mrs. Dash®)

  • 1 teaspoon paprika

  • 1 teaspoon dried sweet basil

  • 1 (3.5 ounce) bag pork rinds, crushed

  • extra virgin coconut oil cooking spray

Total Time: 25 min Prep: 15 min Cook: 10 min
Yield: 8 Level: easy


  1. Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.
  2. Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.
  3. Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.


This recipe does not contain many non-starchy vegetables. To maximize your results it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.