Crispy Tuna Cakes with Spicy Dijon Aioli

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Crispy Tuna Cakes with Spicy Dijon Aioli
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Servings
cakes
Ingredients
Servings
cakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Heat oil up in skillet over medium heat while you prepare your tuna cakes
  2. Combine tuna, egg, mayonnaise, 1/4 cup pork rinds, mozzarella and parmesan cheeses, onions, garlic powder, cayenne, tarragon, parsley, dijon, salt and pepper, and lemon juice. Stir until everything is evenly coated and moist
  3. Roll fish cakes into balls that are about 2 1/2 inches in diameter, then roll them in the remaining pork rinds to create a light breading (it does not need to be heavily covered)
  4. Place tuna cake balls into the pan at least 2 inches apart and press down lightly with the back of a spatula until they are about 2/3 of an inch thick
  5. Allow to cook on low-medium heat for 7-8 minutes, then flip. The bottom should be a deep golden brown. Cook the other side for an additional 7-8 minutes
  6. Remove tuna cakes to a paper towel to drain excess grease and continue to cook cakes until all the mixture is gone
  7. Prepare the aioli by whisking together all aioli ingredients until smooth and creamy. Add sweetener if you like, or leave it out
  8. Drizzle the aioli over the top of the hot tuna cakes. Serve garnished with fresh lemon
Recipe Notes
Nutrition Facts
Crispy Tuna Cakes with Spicy Dijon Aioli
Amount Per Serving
Calories 158 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Total Carbohydrates 1g 0%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

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