First up is Safe Catch Foods' tuna - be on the lookout to see this show up in stores everywhere - especially your local Sprouts! What is so special about this tuna? It's the only brand that tests every single tuna for mercury levels: this tuna meets Consumer Reports “Low Mercury” criteria for pregnant moms and children, which is the strictest mercury limits! Yay for getting Omega-3's during pregnancy! They also pack raw and cook in BPA-free cans to ensure the tuna isn't over-cooked and to seal in nutrients.
Next is Primal Kitchen Mayo! While Tonja prefers to make her own, Clare prefers to just buy hers. But we both agree that this is the best mayo you can buy anywhere. The taste is clean and the ingredients are good for you. No canola oil, no questionable egg substitutes, just pure avocado oil, cage-free & organic eggs and NO SUGAR. Why sugar ever got into mayo, we have no idea.
With these two products in hand, we were determined to come up with a tasty recipe … and thank goodness we got it right the first time. Wasted mayo and tuna is no laughing matter. And for those skeptical of "fishy" tuna (Tonja here - canned tuna was an acquired taste for me!), this recipe might just be your gateway into liking canned tuna.
If you're a tuna newbie or have never liked it before, give it a go with these products and let us know! We're most active on Instagram so be sure to tag us if you make any of our recipes!
Coconut-crusted Tuna Cakes w/Mango-Jalapeno Aioligrain-free * gluten-free * dairy-free * Whole 30
Makes 6 tuna cakes
For the tuna cakes:
- 2 (5 oz.) cans of Safe Catch tuna, drained and shredded
- 1/4 cup red onion, finely diced
- 1/4 cup Pork Dust (may exchange for almond flour)
- 3/4 cup finely shredded coconut, divided
- 2 teaspoons lemon juice
- 1 egg, whisked
- 1/4 cup Primal Kitchens Mayo
- 1/4 teaspoon garlic granules
- salt and pepper to taste
For the Mango-Jalapeno aioli:
- 1/2 cup Primal Kitchens Mayo
- 1 cup diced fresh mango
- 1/4-1/2 jalapeño, depending on the level of heat you want
- salt to taste
Start with assembling the tuna cakes by dumping all the ingredients (reserve 1/2 cup of the shredded coconut for later use) in a medium bowl and mixing until well combined. Separate into 6 equal portions and form into cakes. Put into the refrigerator for at least 1/2 an hour, but feel free to prep these the night before and refrigerate all night.
For the aioli, we used our immersion blender (one of our favorite kitchen tools!) and put all the ingredients into a tall jar and mixed on low until well blended. Feel free to try a mini food processor or blender.
Once the tuna cakes have chilled, remove them from the refrigerator and put the remaining 1/2 cup of shredded coconut into a bowl. Preheat a large skillet over medium-high heat with your favorite cooking oil (we used avocado oil, but you may also try an animal fat or coconut oil). Once the oil is hot, push each side of the tuna cake into the shredded coconut and put into the pan. Cook for 3-5 minutes per side, or until they are a medium to dark golden brown.
Serve with the aioli and enjoy!
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