Ingredients

For the tuna cakes

• 2 (5 oz) cans tuna, drained
• 1 tbsp mayo
• 1/4 green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup almond flour
• Salt and pepper, to taste
• 2 tbsp avocado oil (or olive oil)

For the smoked paprika aioli

• 1/2 cup mayo
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika
• Salt, to taste

Instructions

1. In a bowl, combine the drained tuna, egg, 1 tablespoon mayo, diced bell pepper, minced garlic, almond flour, and salt and pepper. Use a fork to mix until evenly combined.
2. Use a 1/4-cup measure to scoop portions of the mixture, then form each scoop into a compact patty with your hands. Continue until all patties are formed.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil is hot but not smoking, carefully place the tuna cakes in the skillet. Fry until the bottoms are golden brown, about 3 minutes.
4. Flip the patties with a sturdy spatula and cook the other side until golden brown, another 2–3 minutes.
5. Transfer the cooked patties to a plate lined with paper towels and immediately sprinkle with a little salt. Let rest for 2 minutes.
6. While the patties rest, whisk together the aioli ingredients in a small bowl until smooth.
7. Serve the warm tuna cakes with the smoked paprika aioli and enjoy.

Tips and Variations

These tuna cakes are forgiving and easy to adapt. If you prefer a different binder, swap almond flour for finely crushed pork rinds or coconut flour (note that coconut flour absorbs more moisture, so use a lighter hand). If you don’t have bell pepper, finely chopped celery or green onion work well for texture and freshness. For extra herbs, stir in a tablespoon of chopped fresh parsley or dill.

To get extra-crisp edges, make sure the oil is hot enough before adding the patties and don’t overcrowd the pan. Press gently on each patty when forming so they hold together, and avoid flipping too often. If you plan to make these ahead, form the patties and refrigerate them on a tray for an hour before cooking; this helps them hold their shape.

Serving Suggestions

Serve with a simple salad or roasted vegetables for a balanced meal. These tuna cakes also make a great protein-packed lunch—stack them over greens, tuck into lettuce leaves, or serve alongside roasted sweet potatoes. The smoked paprika aioli is versatile and pairs well with other seafood or roasted vegetables.

Storage

Cooked tuna cakes keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to keep the exterior crisp. The aioli will keep separately in the fridge for 3–4 days; stir before serving.