Lemon Garlic Tuna Cakes with Basil Aioli
Tuna cakes make a delicious snack or meal. These are Paleo, gluten-free, and served with basil aioli.
Ingredients
Lemon Garlic Tuna Cakes
- 10 oz10 oz10 oz Canned Tuna, drained (2 cans)
- 3 cloves3 cloves3 cloves Garlic, minced
- .25 cup.25 cup.25 cup Onion, finely chopped
- .5 tsp.5 tsp.5 tsp Sea Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 111 Lemon, zested
- 111 Egg
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise, (homemade or Whole30 compatible)
- 5 Tbsp5 Tbsp5 Tbsp Almond Flour, (1/4 cup + 1 Tbsp)
- 1.5 tsp1.5 tsp1.5 tsp Dried Parsley
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- Avocado Oil, for frying
Basil Aioli
- 1 cup1 cup1 cup Avocado Oil, (or extra light tasting olive oil)
- 111 Egg
- 1 tsp1 tsp1 tsp Dijon Mustard
- 2 tsp2 tsp2 tsp Apple Cider Vinegar
- 2 cloves2 cloves2 cloves Garlic, minced
- .25 tsp.25 tsp.25 tsp Sea Salt
- .333 cup.333 cup.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.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Dairy Free Entrées GAPS Gluten Free Grain Free Keto Nightshade Free Paleo Pescetarian Shellfish Free Snacks Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 404 |
Fat: | 42 g |
Carbohydrates: | 2 g |
Protein: | 1 g |
Cholesterol: | 5 g |
Sodium: | 415 mg |
Fiber: | 0 g |
Sugars: | 1 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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