Spicy Jalapeño Tuna Cakes with Chipotle Aioli

Spicy Jalapeño Tuna Cakes with Chipotle Aioli

Serves 6
Prep Time 5 min
Cook Time10 min

INGREDIENTS
For the Tuna Cake

• 3 - 5 ounce cans of white albacore tuna in water, drained
• 1/4 yellow onion, diced
• 1/4 cup nonfat Greek yogurt
• 1 egg, lightly beaten
• 1/4 cup almond flour
• 1-2 jalapeños, deseeded (optional) and diced
• juice from 1/2 lemon
• salt + pepper to taste
• 2 tablespoon extra virgin olive oil

For the Chipotle Aioli

• 1/2 cup nonfat Greek yogurt
• 2 chipotle peppers in adobo sauce

INSTRUCTIONS
For the Tuna Cakes

1. In a large bowl combine the tuna, onion, Greek yogurt, egg, almond flour, jalapeño, lemon juice, and salt and pepper to taste, and mix to combine.
2. Use a 1/3 cup measuring cup to measure out 6 patties, lightly packing them together, and set aside.
3. In a large nonstick skillet, heat the olive oil over a medium high heat, and cook cakes until golden brown and crisp on the outside, about 3 minutes per side.

For the Chipotle Aioli

1. In a blender, purée the Greek yogurt and the peppers until smooth. Serve with the tuna cakes, and enjoy!

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