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).