Coconut-Crusted Tuna Cakes with Mango-Jalapeño Aioli

Number of Servings

Makes 6 cakes

Ingredients

Tuna Cakes

2 (5 oz.) cans of Safe Catch tuna (don’t drain, no oil or water added)
[q:1/4] cup red onion, finely diced
[q:1/4] cup Pork Dust (may exchange for almond flour)
[q:3/4] cup finely shredded coconut, divided
2 teaspoons lemon juice
1 egg, whisked
[q:1/4] cup Primal Kitchens Mayo
[q:1/4] teaspoon garlic granules
Salt and pepper to taste

Mango-Jalapeno Aioli

[q:1/2] cup Primal Kitchens Mayo
1 cup diced fresh mango
[q:1/4] to [q:1/2] jalapeño, depending on the level of heat you want
salt to taste

Directions

Start with assembling the tuna cakes by dumping all the ingredients (reserve [q:1/2] cup of the shredded coconut for later use) in a medium bowl and mixing until well combined.
Separate into 6 equal portions and form into cakes.
Put into the refrigerator for at least [q:1/2] an hour, but feel free to prep these the night before and refrigerate all night.
Once the tuna cakes have chilled, remove them from the refrigerator and put the remaining [q:1/2] cup of shredded coconut into a bowl.
Preheat a large skillet over medium-high heat with your favorite cooking oil (we used avocado oil, but you may also try an animal fat or coconut oil).
Once the oil is hot, push each side of the tuna cake into the shredded coconut and put into the pan.
Cook for 3 to 5 minutes per side, or until they are a medium to dark golden brown.
For the aioli, we used our immersion blender (one of our favorite kitchen tools!) and put all the ingredients into a tall jar and mixed on low until well blended. Feel free to try a mini food processor or blender.

Nutrition Info

1 cake, made with almond flour: 275 Calories, 15 g Protein, 45 mg Cholesterol, 10 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 3 g Fiber, 20 g Total fat (8 g sat), 316 mg Sodium, [nut:5] Vitamin B3 (niacin), [nut:4] Vitamin B6, Vitamin B12, [nut:2] Phosphorus, [nut:1] Vitamin C, Vitamin E