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Tuna Cakes with Aioli 

Prep / Cook Time   15 – 25 minutes

 

Nutrition Per Serve 130 CaloriesCarbohydrates 2.4g
 Fat 3 g Protein 18.3 g

 Servings –  4

Ingredients:

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 

Method:

For the TUNA CAKES – 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 

Ingredients:

6 cloves garlic (roasted or raw)

1 MULTI FOODS capsule (optional)

4 egg yolks

2 teaspoons Dijon mustard

3 tablespoons lemon

1 tablespoon of apple cider vinegar 

1 cup olive oil

salt and pepper 

Method:

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.

Enjoy!