Thai Tuna Burgers with Asian Slaw (Dairy-Free | Low Carb | Paleo)

Thai Tuna Burgers with Asian Slaw (Dairy-Free | Low Carb | Paleo)

These low carb, keto thai tuna burgers with asian slaw are dairy-free, easy to make and incredibly tasty! They are a great make-ahead meal for a busy weeknight!

No Sweat Supper…

Who doesn’t love an quick, easy, simple, no-sweat meal? I sure do!

During the latter part of my week, I find myself running around like a busy bee. Between preschool commitments, activities for my littles, grocery shopping and running errands…I am usually not in the mood to slave away in the kitchen for hours, to get a dinner on the table. So, I love making easy, simple dinners…like this one! And, you’ll be pleased to note that you can prep this meal a few hours in advance and place it in the refrigerator, until you are ready to cook!

Side note: When you prep your burgers, prep your slaw at the same time. It’s best to leave all coleslaws to marinate for a few hours. That way, not only does it taste amazing, but come dinner time, all you have to do is focus on one thing…the burgers!

Tuna in Water vs. Oil…

I buy tuna canned in water. No other reason than that’s what my mum used to buy. So, I decided to do my research and find out if canned tuna is better in water or oil.

I found out that it’s just a matter of preference! Tuna canned in water is a little dryer and some people feel it’s “healthier“. However, it really does not matter which one you opt for, just make sure that it’s well drained, and you’ll be ready to make these perfect burgers!

Slaw Time…

The combination of sesame oil, fish sauce, coconut aminos, rice wine vinegar, fish sauce and lime juice are simply wonderful. You can adjust the quantities of each of these ingredients to suit your palette.

To make this amazing Asian Slaw, all you have to do is add of the ingredients to a bowl, mix well and leave to sit for at least 30 minutes before serving. Preferably make it in advance, and leave it to sit, covered in the refrigerator, for a couple of hours.

There are a few different methods to shred cabbage

  1. With a mandolin (my preferred method)
  2. Using a food processor (my second favorite method)
  3. Slice by hand (with a chef knife) OR
  4. Buy it already shredded (don’t worry, no judgement here!)

This slaw really is so versatile. You can substitute the cabbage for broccoli or shredded brussel sprouts. Additionally, you can top the slaw with a small handful of toasted sesame seeds or peanuts for an extra crunch!

More Recipes You Might Like…

Best-Ever Tuna Salad

Tuna Melt Omelette

Teriyaki Salmon Bowl with Cauliflower Rice

Thai Chicken Curry Soup

Thai Tuna Burgers with Asian Slaw (Dairy-Free | Low Carb | Paleo)

These low carb, keto thai tuna burgers with asian slaw are dairy-free, easy to make and incredibly tasty. They are a great make-ahead meal for a busy weeknight.
Prep Time10 mins
Cook Time10 mins
Chilling Time30 mins
Total Time50 mins
Course: Main Course, Side Dish, Snack
Cuisine: Asian
Keyword: asian, burgers, dairy free, keto, low carb, slaw, thai, tuna
Servings: 6
Calories: 212kcal
Author: Anna – everydayketorecipes


Thai Tuna Burgers:

  • 1 tbsp coconut oil
  • 2 (6 ounce) cans of tuna well drained
  • 1 egg lightly beaten
  • 2 tbsp coconut flour
  • 2 tbsp cilantro chopped
  • 1 tbsp coconut aminos
  • 1 tsp garlic minced
  • 1 tsp ginger grated
  • 1/2 tsp fish sauce
  • 1//2 tsp salt
  • Squeeze lime juice

Asian Slaw:

  • 6 cups cabbage finely shredded (I use a 50/50 blend of purple and green cabbage)
  • 1 tbsp sesame oil
  • 1 tbsp coconut aminos
  • 2 tsp lime juice
  • 1 tsp rice wine vinegar
  • 1 tsp fish sauce
  • 3/4 tsp salt
  • 1/2 tsp black pepper


Asian Slaw:

  • Combine all the ingredients in a medium-large bowl. Stir well, cover and place in the refrigerator to marinate for at least 30 minutes.

Thai Tuna Burgers:

  • In another medium sized bowl, break up the tuna with a fork. Mix in the rest of the ingredients, until well combined.
  • Divide the tuna mixture into 6 burger patties. Place on a plate and refrigerate for 30 minutes
  • In a skillet, melt the coconut oil over a medium-high heat. Cook the tuna burgers for 3-4 minutes on each side, until browned. Be careful to only flip them once, to prevent them falling apart.
  • Serve over the Asian Slaw with additional lime wedges.
  • Enjoy!

Nutrition Facts:
Servings:  6
Calories:  212
Fat:  12.5g
Carbohydrate:  7.6g
Fiber:  2.9g
Net Carbs:  4.7g
Protein:  17.4g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.

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