Safe Catch Coconut-Crusted Tuna Cakes with Jalapeño-Mango Aioli

tuna recipe - coconut-crusted tuna cakes

Serving Size: 2-3 Cakes

Makes: 6 cakes

Submitted by: Flame to Fork


2 (5 oz.) Cans of Safe Catch tuna (Don’t drain, no oil or water added)

1/4 Cup Red Onion, finely diced

1/4 Cup Pork dust (may exchange for almond flour)

3/4 Cup Coconut, finely shredded

2 TSP Lemon Juice

1 Egg, whisked

1/4 Cup Primal Kitchen Mayo

1/4 TSP Garlic granules

  • Salt and pepper to taste


Mango-Jalapeño Aioli

1/2 Cup Primal Kitchen Mayo

1 Cup Diced fresh mango

1/4-1/2 Jalapeño, depending on the level of heat you want

  • Salt to taste


Start with assembling the tuna cakes by dumping all the ingredients in a medium bowl and mix until well combined (reserve 1/2 cup of the shredded coconut for later use).

Separate into 6 equal portions and form into cakes. Put into the refrigerator for at least 30 minutes, or prepare these the night before and refrigerate over night.

Once the tuna cakes have chilled, remove them from the refrigerator and put the remaining 1/2 cup of shredded coconut into a bowl.

Preheat a large skillet over medium-high heat with your favorite cooking oil. Once the oil is hot, push each side of the tuna cake into the shredded coconut and put into the pan.

Cook for 3-5 minutes on each side, or until they are a medium to dark golden brown. Serve with aioli.


To Make Mango-Jalapeño Aioli:

Blend all the ingredients into a tall jar and mix on low until well blended.

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