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Whole30 Tuna Cakes with Lemon-Garlic Aioli | #whole30 #easy #recipe #healthy #lowcarb #paleo #glutenfree | hungrybynature.com

Whole30 Tuna Cakes with Lemon-Garlic Aioli

  • Author: Ellie
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Fish

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!


Scale

Ingredients

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

  1. Make the aioli: Combine all ingredients in a bowl and stir to combine. Refrigerate until ready to serve.
  2. In a medium bowl, combine the ahi tuna, red bell pepper, green onion, salt, pepper, mayo, and cassava flour. Mix until just combined.
  3. Using your hands, create four uniform patties and place on a plate. Place plate in the refrigerator to firm up, about 30 minutes.
  4. Once chilled, sprinkle almond flour on both sides of the tuna cakes – you want the cakes lightly dusted.
  5. 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.
  6. Serve in a lettuce wrap with sliced avocado and aioli!

Keywords: tuna, canned tuna, whole30