Description
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!
Ingredients
Scale
For the tuna cakes:
- 2 cans Safe Catch Ahi Tuna, drained
- 1/3 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
For the lemon-garlic aioli:
- 1/4 cup homemade or compliant mayo
- 1 cloves garlic, minced
- juice of 1/4 lemon
- salt and pepper, to taste
Instructions
- 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!
Keywords: tuna, canned tuna, whole30