Paleo Tuna Cakes with Sriracha Aioli

Name: Paleo Tuna Cakes with Sriracha Aioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12-14
Ingredients: 5 cans (5oz) Wild Planet Albacore Wild Tuna; 2 eggs; ½ cup gluten-free breadcrumbs; 4 Tbsp organic mayo (I use Primal Kitchen Avocado Oil Mayo); 2 Tbsp lemon juice; ½ white onion, chopped; 1 Tbsp + 2 tbsp. ghee; 1 tsp. pink Himalayan salt; ½ tsp. black pepper; ½ cup organic mayo (I use Primal Kitchen Avocado Oil Mayo); 2 Tbsp Sriracha sauce; 1½ Tbsp lemon juice; Salt to taste

Not all tuna is created equal! In this week’s blog post, our friend Jennifer from Wanderlust and Wellness shares how her husband transformed tuna into one of her favorite foods (and let’s just say that it’s all about the quality). Plus, a Paleo-friendly tuna cakes recipe with a kick! Check it out.

Let’s talk about tuna cakes. Does anyone else have childhood memories of eating tuna cakes for dinner, usually with a side of creamed peas, while watching Dan Rather on the evening news? Just me? Well, I hated tuna cakes as a child, so I continued to avoid them as an adult. That is, until recently, when my husband (who could eat tuna out of a can) forced me to try tuna again. I am a firm believer, though, that it’s all about the quality of the tuna. That’s why for this recipe, and all of my tuna recipes, I only use Wild Planet Albacore Tuna.

Whenever I fix tuna the cat comes running — he knows what’s up! You guys might not believe me, but these are literally THE BEST tuna cakes I have ever made, hands down. And the Sriracha aioli puts these over the edge in the awesome flavor department. Did I mention these are SO GOOD? Try them for yourself and let me know what you think.