Tuna Cakes with Aioli 

Tuna Cakes with Aioli 

Prep / Cook Time

   15 - 25 minutes


Nutrition Per Serve 130 Calories

Carbohydrates 2.4g

 Fat 3 g

 Protein 18.3 g


Servings -  4

Tuna Cakes


  • 300g tin tuna, in brine (drained), for an adult version use chilli tuna. 
  • 1 cup of sweet potato pre- cooked or white potato is fine
  • 1/2 cup peas 
  • 2 whole large eggs
  • 3 tablespoons of Gluten Free Flour 
  • 1 tablespoon dill
  • 1 spring onion 
  • ADULT VERSION - 1/2 tablespoon of horse radish 
  • salt
  • coconut oil, for cooking 


Combine the tuna, sweet potato, peas, eggs, lime zest, gluten free flour, salt, dill and spring onions, divide them into patties, and after heating a little coconut oil in a frying pan over medium heat, add the cakes and fry for approx. 1 minute each side until golden, place them on paper towel to discard any excess oil, sprinkle with lemon and more salt and serve with aioli and a fresh salad.

Home-made Aioli 


  • 6 cloves garlic (roasted or raw)
  • 4 egg yolks
  • 2 teaspoons Dijon mustard
  • 3 tablespoons lemon
  • 1 tablespoon of apple cider vinegar 
  • 1 cup olive oil
  • salt and pepper 


Combine all the ingredients but the oil into a blender, once combined, slowly pour the oil in until finished and the aioli is thick and creamy.