Lemon Garlic Tuna Cakes with Basil Aioli

Lemon Garlic Tuna Cakes

• 2-5oz cans Safe Catch Elite Tuna, drained
• 3 garlic cloves, minced
• 1/4 C finely chopped onion
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1 T lemon juice
• 1 lemon zested
• 1 egg
• 2 T mayonnaise, homemade or Whole30 compatible
• 1/4 C + 1 T almond flour
• 1 1/2 tsp dried parsley
• 1 T coconut aminos
• avocado oil for frying

Basil Aioli

• 1 C avocado oil or extra light tasting olive oil

• 1 egg
• 1 tsp Dijon mustard
• 2 tsp apple cider vinegar
• 2 garlic cloves, minced
• 1/4 tsp sea salt
• 1/3 C fresh basil leaves, roughly chopped

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1. In a medium mixing bowl, thoroughly combine the drained tuna, 3 minced garlic cloves, 1/4 cup onion, 1/2 teaspoon of sea salt, pepper, lemon juice, lemon zest, 1 egg, mayonnaise, 1 tablespoon almond flour, parsley, and coconut aminos.
2. Once the tuna ingredients are mixed well, use a 1/4 cup measuring cup to form the mixture into patties.
3. Add 1/4 cup almond flour to a shallow bowl or plate. Dredge the tuna cakes in the almond flour and set them aside.
4. In a medium sauté pan on medium heat, add the avocado oil until it's 1/8 inch up the side of the pan. Once the oil is hot, fry the tuna cakes on both sides until golden brown, about 2-3 minutes per side.
5. Place 1 cup avocado oil, 1 egg, Dijon mustard, apple cider vinegar, 2 minced garlic cloves, and 1/4 teaspoon of sea salt in a jar just slightly larger than your immersion blender.
6. Place immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds then slowly move the blender up until the mixture is fully emulsified.
7. Stir in the chopped basil until it's evenly distributed in the aioli.
8. Serve the lemon garlic tuna cakes with basil aioli.