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Easy Tuna Cakes with Roasted Red Pepper Mayo

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Delightful tuna cakes that are crispy on the outside and tender on the inside, served with a tangy roasted red pepper mayo.

Ingredients

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  • 2 cans (5 oz.) Safe Catch Tuna, very well-drained
  • 2 eggs, whole
  • 1/4 cup almond flour
  • 1/4 cup onion, finely diced
  • 1 lemon, juiced
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 Tbsp cooking oil for frying
  • 1/2 cup mayonnaise
  • 1/4 cup roasted red pepper, patted dry
  • 2 cloves garlic, finely minced
  • Salt and pepper to taste

Instructions

  1. Drain the tuna: Open the tuna cans and drain them very well, pressing out excess liquid to ensure your cakes hold together. Place the drained tuna in a mixing bowl.
  2. Combine the ingredients: Add the eggs, almond flour, finely diced onion, lemon juice, dill weed, garlic powder, sea salt, and black pepper to the bowl with the tuna. Mix everything until well combined, ensuring no dry almond flour remains visible.
  3. Form the cakes: With your hands, take portions of the mixture and gently form them into patties, about 2-3 inches in diameter. This recipe makes approximately 6-8 cakes depending on your preferred size.
  4. Heat the pan: In a skillet, heat the cooking oil over medium heat. Ensure the oil is hot enough but not smoking, as you want the cakes to fry nicely without burning.
  5. Sauté the cakes: Carefully place the tuna cakes into the hot oil. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
  6. Prepare the roasted red pepper mayo: While the tuna cakes are cooking, whip up the Roasted Red Pepper Mayo. In a small bowl, mix together the mayonnaise, patted dry roasted red pepper, minced garlic, and a pinch of salt and pepper to taste.
  7. Serve and enjoy: Once the cakes are ready, remove them from the skillet and let them drain briefly on paper towels. Serve warm with a generous dollop of roasted red pepper mayo on the side.

Notes

Reheat leftovers in a skillet for best texture. The mayo can be stored for up to a week in the fridge.

Nutrition

Find it online: https://lunarecipez.com/easy-tuna-cakes-roasted-red-pepper-mayo/

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