Ahi Tuna Cakes with Avocado Mango Salsa
A Whole30 & Paleo tuna cake using Safe Catch's new low mercury Ahi Tuna!
Servings: 6 tuna cakes
Ingredients
Ahi Tuna Cakes
- 2 tbsp ghee, melted
- 3 cans Safe Catch Ahi Tuna
- 2 tbsp Coconut Aminos
- ½ lime, juiced
- 1 tsp sesame oil
- 2 tsp fresh ginger, grated
- 1 egg
- ¼ cup compliant mayo (I used Primal Kitchen's Chipotle Lime Mayo)
- ½ 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
- ¼ cup diced cucumber
- 1 tsp diced jalapeno
- Juice from one lime
- ½ tsp sea salt
- 2 tsp minced fresh cilantro (optional)
Instructions
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 ⅓ 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).
Nutrition
Calories: 319kcal | Carbohydrates: 34g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 765mg | Potassium: 45mg | Fiber: 4g | Sugar: 22g | Vitamin A: 4234IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 3mg