Lemon Garlic Tuna Cakes with Basil Aioli (Edit recipe)

Tuna cakes make a delicious snack or meal. These are Paleo, gluten-free, and served with basil aioli.

10 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	405
Fat:	42 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	5 g
Sodium:	432 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

Lemon Garlic Tuna Cakes

10 oz Canned Tuna, drained (2 cans)
3 cloves Garlic, minced
.25 cup Onion, finely chopped
.5 tsp Sea Salt
.25 tsp Black Pepper
1 Tbsp Lemon Juice
1 Lemon, zested
1 Egg
2 Tbsp Mayonnaise, (homemade or Whole30 compatible)
5 Tbsp Almond Flour, (1/4 cup + 1 Tbsp)
1.5 tsp Dried Parsley
1 Tbsp Coconut Aminos
Avocado Oil, for frying

Basil Aioli

1 cup Avocado Oil, (or extra light tasting olive oil)
1 Egg
1 tsp Dijon Mustard
2 tsp Apple Cider Vinegar
2 cloves Garlic, minced
.25 tsp Sea Salt
.333 cup fresh Basil, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium mixing bowl, thoroughly combine the drained tuna, 3 minced garlic cloves, 1/4 cup onion, 1/2 teaspoon of sea salt, pepper, lemon juice, lemon zest, 1 egg, mayonnaise, 1 tablespoon almond flour, parsley, and coconut aminos.
Once the tuna ingredients are mixed well, use a 1/4 cup measuring cup to form the mixture into patties.
Add 1/4 cup almond flour to a shallow bowl or plate. Dredge the tuna cakes in the almond flour and set them aside.
In a medium sauté pan on medium heat, add the avocado oil until it's 1/8 inch up the side of the pan. Once the oil is hot, fry the tuna cakes on both sides until golden brown, about 2-3 minutes per side.
Place 1 cup avocado oil, 1 egg, Dijon mustard, apple cider vinegar, 2 minced garlic cloves, and 1/4 teaspoon of sea salt in a jar just slightly larger than your immersion blender.
Place immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds then slowly move the blender up until the mixture is fully emulsified.
Stir in the chopped basil until it's evenly distributed in the aioli.
Serve the lemon garlic tuna cakes with basil aioli.