I’m super excited to be partnering with Safe Catch to highlight their awesome new Ahi Tuna! With 2 young kids and being 34 weeks pregnant with my third child, Safe Catch has been my go-to brand for tuna this year. They test each and every fish to a mercury limit that is ten times (10x) lower than the FDA action limit. Safe Catch Elite and Ahi are the only brand of tuna that meets Consumer Reports’ “Low Mercury” criteria set for pregnant women and children…AND it’s the official tuna of the American Pregnancy Association! My picky 4 year old loves this stuff, which is also a plus.
The other thing I love about Safe Catch is that it’s literally just…pure wild tuna. They don’t add oil, water, fillers, preservatives, or soy broth to their tuna. It’s important to not drain the cans, as this helps to retain the vital Omega 3 oils and nutrients when cooking!
Tuna is one of my favorite sources of protein, whether it’s in a quick salad for lunch or part of a delicious recipe like these Ahi Tuna Cakes with Avocado Mango Salsa. Step one for this recipe is to go on Safe Catch’s website and get some Ahi Tuna. You can also find it on Amazon! If you prefer to find it in your local area, feel free to check out their store finder. Tuna Cakes are a great meal to make as part of your weekly meal prep. You can have them for dinner one night and save the rest for lunches throughout the week!
This recipe is Whole30 compliant, paleo, and gluten free. It’s also quick – which I love. I plan on making a ton to freeze before the baby comes, so I can just thaw them and reheat for a quick and healthy meal! The flavors in the avocado mango salsa compliment the tuna so nicely – you can save the salsa in the fridge for up to 3 days. I’ve noticed the Ahi tuna is a bit more flavorful than the Elite – which makes it great for a recipe like this which is both sweet AND savory!
Ahi Tuna Cakes with Avocado Mango Salsa
Ahi Tuna Cakes
- 2 tbsp ghee, melted
- 3 cans Safe Catch Ahi Tuna
- 2 tbsp Coconut Aminos
- 1/2 lime, juiced
- 1 tsp sesame oil
- 2 tsp fresh ginger, grated
- 1 egg
- 1/4 cup compliant mayo (I used Primal Kitchen's Chipotle Lime Mayo)
- 1/2 cup almond flour
- 2 tbsp minced cilantro
- 1 tbsp sesame seeds
- 1 tsp salt
- 1 tsp garlic powder
Avocado Mango Salsa
- 1 ripe avocado, peeled, cored, and diced
- 1 cup diced mango
- 1/4 cup diced cucumber
- 1 tsp diced jalapeno
- Juice from one lime
- 1/2 tsp sea salt
- 2 tsp minced fresh cilantro (optional)
Ahi Tuna Cakes
- Preheat over to 425. Line a baking sheet with parchment paper. Brush the paper with half of the melted ghee.
- Add tuna to a medium sized mixing bowl (do not drain). Use a fork to mash the tuna up well and combine with juices.
- Add the remaining tuna cake ingredients to the bowl and mix well.
- Use a 1/3 cup measuring cup to measure out each cake. Place the cakes onto the paper lined baking sheet and press down slightly to flatten each one to a thickness of about 1-1.5 inches.
- Bake for 15 minutes, then flip and brush the opposite side of the cakes with the remaining 1 tbsp of melted ghee. Bake for an additional 10 minutes. Remove from the pan and top with the avocado mango salsa. Enjoy!
Avocado Mango Salsa
- While the tuna cakes are baking, add all salsa ingredients to a small bowl and mix together. Set aside to let the flavors combine. Store in the fridge for up to 3 days (the lime juice should help prevent the avocado from browning).