Whole30 Tuna Cakes with Smoked Paprika Aioli

Whole30 Tuna Cakes with Smoked Paprika AioliSometimes, when you have no fresh produce or meat in the fridge and dinner is unplanned.. you panic. Well, me? I never do because I *always* have canned tuna in my pantry and Whole30 Mayo in my fridge. I am smart like that 😉 haha, not really. It’s mainly because I’ve had years of practice on this whole clean eating thing and know having items on hand like that can lead to wonderful creations like these Whole30 Tuna Cakes with Smoked Paprika Aioli!

So, for lunches, I always whip up a quick, cold tuna salad and throw it on a bed of lettuce or really anything I have in my fridge. BUT, I wanted a warm, delicious, crispy tuna cake for dinner and so that is what I made! I also used my Primal Kitchen’s Mayo Whole30 compliant mayo to whip up a quick and easy aioli to dip it all in and YUMMO. I will definitely be doing this again soon.

Whole30 Tuna Cakes with Smoked Paprika Aioli Whole30 Tuna Cakes with Smoked Paprika Aioli

Meals don’t always have to be fancy to be delicious. This Whole30 Tuna Cakes with Smoked Paprika Aioli recipe.. case and point! Plus, I am so beyond thrilled that Primal Kitchen’s Mayo is now available at select Costco’s in Texas!  So, to celebrate, I thought I’d share this recipe that uses their mayo in two, delicious ways! Enjoy!

Whole30 Tuna Cakes with Smoked Paprika Aioli
Serves 2
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 2 (5oz) cans tuna
  2. 1 tbsp. primal kitchens mayo
  3. 1/4 green bell pepper, finely diced
  4. 2 cloves garlic, minced
  5. 1 egg
  6. 1/4 cup almond flour
  7. salt and pepper, to taste
  8. 2 tbsp. avocado oil (olive oil is fine, too)
For the Aioli
  1. 1/2 cup primal kitchen mayo
  2. 1 clove garlic, minced
  3. 1 tbsp. lemon juice
  4. 1/4 tsp. smoked paprika
  5. salt, to taste
  1. In a bowl, add tuna, egg, 1 tbsp. mayo, diced bell pepper, garlic, almond flour, salt and pepper. Using a fork, mix to combine.
  2. Using a 1/4 cup measuring cup, scoop out 1/4 cup of the mixture. Transfer scoop to hands and form a nice patty. Continue until all patties are formed.
  3. Heat oil in a large skillet over medium-high heat. When hot, but not smoking, using a spatula carefully lay the tuna cakes into the oil and let fry until golden brown, about 3 minutes.
  4. Using a sturdy spatula, carefully flip and continue to cook on the other side until golden brown, about 2-3 more minutes.
  5. Transfer patties onto a plate lined with paper towels and immediately sprinkle with salt. Let rest for 2 minutes before serving.
  6. Meanwhile, in a bowl combine all of the aioli ingredients. Stir to combine.
  7. Serve with aioli and enjoy!
The Defined Dish https://thedefineddish.com/
Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s views and that this post contains sponsored content. While I am compensated for the work I do, my opinions are always 100% my own.

  • Erin
    January 29, 2018 at 9:42 pm

    Can you use Arrow Root instead of almond flour?

    • Alex
      January 30, 2018 at 4:17 pm

      If you do arrowroot, I’d just add 1 tbsp. I prefer to use arrowroot more as a thickener, not as a bread crumb replacement like I have in this recipe.

  • Rebecca
    January 31, 2018 at 5:08 pm

    Yum! Do you see any issues with replacing the tuna with crab meat? Thanks!

    • Alex
      February 1, 2018 at 12:55 pm

      I am going to work on a crabcake next week so that I can make sure the measurements works the same. I know it will be super similar but just am not positive!

  • Eleni
    January 31, 2018 at 9:55 pm

    would it be okay to cook the tuna cakes in the oven instead of on the stove?

    • Alex
      February 1, 2018 at 12:54 pm

      They wouldn’t get crispy, so I wouldn’t personally do it this way.

  • Sarah
    February 1, 2018 at 1:43 am

    Can you make these in advance and keep in refrigerator before cooking? Thanks!

    • Alex
      February 1, 2018 at 12:52 pm

      I haven’t tried it but I am pretty certain you could and they’d be great!!! That way you can fry them up as you go so they stay crisp! 🙂

  • Mindy
    February 5, 2018 at 11:17 pm

    Do these taste ok cold? Trying to come up with new lunch options for my son.

  • Maddison
    February 7, 2018 at 3:54 pm

    could you saute the garlic and peppers first or will it make the mixture too runny?

    • Alex
      February 7, 2018 at 7:37 pm

      Yes you could but like you said, be sure to strain it well.

  • Ileana
    February 7, 2018 at 11:05 pm

    This was delicious! Hot or cold, it’s great!! ????

  • Kate
    February 9, 2018 at 3:01 pm

    Would these work with canned salmon? They look delicious!

    • Alex
      February 21, 2018 at 3:44 pm

      Yes!! They do work with canned salmon!

    You Might Also Like

    SDC Instagram