Charlotte’s Garlic Potatoes with Herb Crusted Tuna Cakes

herb crusted tuna cakes

Serving Size: 2

Makes: 3-4

Submitted by: Charlotte

@confessionsofacleanfoodie on Instagram


1(5 oz.) Can of Safe Catch Tuna
1 – Egg white (organic cage free)
1 TBSP Almond meal/flour
1 TBSP Fresh parsley, chopped
1 TSP Fresh rosemary, chopped
1 TBSP Primal Kitchen paleo mayo
1 TSP Flavorgod Dynamite
1 TSP Garlic, finely chopped
Butter for cooking

2  Potatoes
1 TBSP  Olive oil
Fresh Cilantro for garnish

For the Garlic Aioli:
2 TBSP Mina Harissa green pepper sauce
1/4 Cup  Paleo mayo
1 TSP Garlic powder


For the garlic aioli, mix Primal Kitchen Mayo with garlic powder and green pepper sauce.
Cut potatoes and boil until tender. Toss in olive oil and fresh cilantro.
Combine all tuna patty ingredients in a mixing bowl and form into patties.
Heat 2 TBSP of butter in a nonstick skillet and pan fry for about 3-4 minutes on each side (medium high heat).
Serve with Garlic Powder Aioli.
Enjoy 🙂