Paleo Tuna Cakes with Sriracha Aioli

  • Author: Jennifer Shreckengost
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 -14 1x


  • 5 cans Wild Planet Albacore tuna
  • 2 eggs
  • 1/2 cup gluten-free breadcrumbs
  • 4 tbsp. organic mayo (I use Primal Kitchen Avocado Oil Mayo)
  • 2 tbsp. lemon juice
  • 1/2 white onion (chopped)
  • 1 tbsp. + 2 tbsp. ghee
  • 1 tsp. pink Himalayan salt
  • 1/2 tsp. black pepper
  • Sriracha Aioli:
  • 1/2 cup organic mayo (I use Primal Kitchen Avocado Oil Mayo)
  • 2 tbsp. Sriracha sauce
  • 1 1/2 tbsp. lemon juice
  • salt to taste


  1. In a skillet, melt 1 tbsp. ghee and saute onions.
  2. Drain tuna and place into a large mixing bowl.
  3. Add mayo, lemon juice, salt, and pepper to the tuna in mixing bowl. Stir well to combine.
  4. In a small bowl, whisk the two eggs, then add to the tuna mixture.
  5. Add in onions and breadcrumbs and stir to combine.
  6. In the same skillet you sautéed the onions, melt the additional 2 tbsp. ghee on medium to medium-high heat.
  7. Use a 1/3 cup measuring cup, scoop out the tuna mixture and form into patties. Place into skillet and cook about 3-4 minutes on each side until golden brown and crisp.
  8. Continue until all patties are cooked, removing from pan and letting rest on a lined baking sheet.
  9. While the patties are resting, whisk together all Sriracha ingredients.
  10. Drizzle aioli over patties and serve.