These Whole30 tuna cakes are a quick and easy way to bring something *extra* to tonight’s dinner. A riff on the classic crab cake, these tuna cakes are topped with a lemon-garlic aioli and make the perfect healthy dish to feed the whole family!
I am thrilled to be partnering (again!) in 2018 with Safe Catch. As always, all opinions are my own – and I seriously LOVE Safe Catch’s products and mission. Thank you for supporting Hungry by Nature and the brands that make it possible!
Quick question: what is…
- creamy and crunchy
- super fresh and savory, too
- Whole approved AND
- perfect in a lettuce wrap?
ANSWER: Whole30 Tuna Cakes! With lemon-garlic aioli, of course 🙂
I’m embarrassed to tell you that I have completed two Whole30s and never made tuna cakes. AND I never made my own mayo! WHAT AM I DOING WITH MY LIFE??
And maybe you’re thinking that this is not a big deal at all. I mean, who makes their own mayo, right? I had always meant to, but was intimidated by it and ended up purchasing compliant mayo instead. Then I realized how stupidly simple it is to make your own and how it made me feel like a domestic goddess (which BTW is an incredible feeling) – and that brings us to where we are today.
I’m here today to tell you that you, yes YOU, can feel like a domestic goddess too.
So these Whole30 tuna cakes are a riff on the classic crab cake and deliciously good! I used my favorite Safe Catch Ahi Tuna as the base and added in bell pepper, onion, compliant mayo (I used this recipe but subbed avocado oil for the olive oil), salt and pepper, and cassava flour. And if you want the crisp on the edges that make crab cakes so good – which you obviously do – then you dust the outside of the cakes in almond flour and fry them up!
These Whole30 tuna cakes are perfect served with a few slices of avocado and a simple lemon-garlic aioli! I ate mine in a lettuce wrap, but I packed up the leftovers in my lunchbox and served them over a bring bowl of greens with extra avo and extra aioli. So yes, you can definitely make a big batch of these and reheat (or serve them cold) for later!
Let’s all be a little extra today and make these Whole30 Tuna Cakes with your favorite canned tuna!
Make these Whole30 Tuna Cakes and post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 2 cans Safe Catch Ahi Tuna, drained
- ⅓ cup finely diced red bell pepper
- 1 green onion, sliced
- 2 Tablespoons homemade or compliant mayo
- salt and pepper, to taste
- 2 Tablespoons cassava flour
- 2 Tablespoons almond flour
- 2 Tablespoons avocado or olive oil, for frying
- ¼ cup homemade or compliant mayo
- 1 cloves garlic, minced
- juice of ¼ lemon
- salt and pepper, to taste
- Make the aioli: Combine all ingredients in a bowl and stir to combine. Refrigerate until ready to serve.
- In a medium bowl, combine the ahi tuna, red bell pepper, green onion, salt, pepper, mayo, and cassava flour. Mix until just combined.
- Using your hands, create four uniform patties and place on a plate. Place plate in the refrigerator to firm up, about 30 minutes.
- Once chilled, sprinkle almond flour on both sides of the tuna cakes - you want the cakes lightly dusted.
- Heat 1 Tablespoon oil in a non-stick skillet. When very hot, but not smoking, carefully place the tuna cakes in the skillet and sear until golden brown and slightly crispy, about 3-4 minutes per side. Carefully flip, add the remaining 1 Tablespoon of olive oil, and continue to cook on the other side for 3-4 more minutes.
- Serve in a lettuce wrap with sliced avocado and aioli!
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