Easy Tuna Cakes with Roasted Red Pepper Mayo
These flavorful tuna cakes are tender and crisp, Whole30-friendly, and served with a smoky roasted red pepper mayo for extra zing.
Equipment
- 1 Mixing bowl large
- 1 Frying pan or pressure cooker for cooking patties
- 1 Food processor or blender for mayo
Ingredients
Tuna Cakes
- 2 cans (5 oz.) Safe Catch Tuna very well-drained
- 2 eggs whole
- ¼ cup almond flour
- ¼ cup onion finely diced
- 1 lemon juiced
- 1 teaspoon dried dill weed
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon cooking oil or fat for frying
Roasted Red Pepper Mayo
- ½ cup mayonnaise
- ¼ cup roasted red pepper patted dry
- 2 cloves garlic finely minced
- salt and pepper to taste
Instructions
Instructions
- Drain tuna very well and mix in a bowl with eggs and almond flour. Stir thoroughly.
- Add onion, lemon juice, dill, garlic powder, salt, and pepper. Mix gently to combine.
- Form into 8 small patties. Squeeze out any excess moisture.
- Heat oil in a pressure cooker or large skillet over medium-high heat.
- Place patties into hot oil and cook 5–6 minutes per side until golden.
- In food processor, blend mayo, roasted red pepper, garlic, salt, and pepper until smooth. Serve with tuna cakes.
Notes
Drain your tuna well to avoid soggy cakes. Make sure to pat dry the roasted red peppers before blending for the mayo. These tuna cakes also freeze well for make-ahead meals.