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+ servings

Ahi Tuna Cakes with Avocado Mango Salsa

A Whole30 & Paleo tuna cake using Safe Catch's new low mercury Ahi Tuna!
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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).


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