Ahi Tuna Cakes with Avocado Mango Salsa
A Whole30 & Paleo tuna cake using Safe Catch's new low mercury Ahi Tuna!
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!
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