I’m excited to share a favorite pantry staple: Safe Catch’s new Ahi Tuna. As a busy parent with two young kids and 34 weeks pregnant with my third, I’ve relied on this low-mercury tuna all year. Safe Catch tests each fish to a mercury threshold ten times lower than the FDA action limit. Their Elite and Ahi lines meet Consumer Reports’ “Low Mercury” guidance for pregnant women and children, and the brand is endorsed by the American Pregnancy Association. Best of all, even my picky four-year-old loves it.
What I appreciate about Safe Catch is the simplicity: pure wild tuna with no added oils, water, fillers, preservatives, or soy broth. When cooking, don’t drain the cans — keeping the natural juices preserves valuable omega-3s and nutrients.
Tuna is one of my go-to proteins for quick lunches or meal prep. One of my favorite dishes is Ahi Tuna Cakes topped with an avocado mango salsa. For this recipe you’ll want Safe Catch Ahi Tuna; it’s available on their site and many online retailers, and you can use local store finders to locate it nearby. These tuna cakes are great for weekly meal prep — enjoy them for dinner and keep extras for easy lunches.
This recipe is Whole30 compliant, paleo, and gluten-free, and it’s quick to make — perfect for busy weeks or freezing ahead for post-baby ease. The avocado mango salsa adds a bright, sweet-and-savory contrast that pairs especially well with the flavorful Ahi (it has a bit more character than the Elite variety). The salsa will keep up to three days in the fridge thanks to the lime juice helping slow browning.
Ahi Tuna Cakes with Avocado Mango Salsa
Mary Smith
10 mins
30 mins
40 mins
6 tuna cakes
Ingredients
Ahi Tuna Cakes
- 2 tbsp ghee, melted
- 3 cans Safe Catch Ahi Tuna (do not drain)
- 2 tbsp coconut aminos
- ½ lime, juiced
- 1 tsp sesame oil
- 2 tsp fresh ginger, grated
- 1 egg
- ¼ cup compliant mayo
- ½ cup almond flour
- 2 tbsp minced cilantro
- 1 tbsp sesame seeds
- 1 tsp salt
- 1 tsp garlic powder
Avocado Mango Salsa
- 1 ripe avocado, peeled, cored, and diced
- 1 cup diced mango
- ¼ cup diced cucumber
- 1 tsp diced jalapeno
- Juice from one lime
- ½ tsp sea salt
- 2 tsp minced fresh cilantro (optional)
Instructions
Ahi Tuna Cakes
- Preheat oven to 425°F. Line a baking sheet with parchment paper and brush with half of the melted ghee.
- Add the tuna (undrained) to a medium bowl. Use a fork to break up the tuna and mix it with the juices.
- Stir in the remaining tuna cake ingredients until well combined.
- Use a ⅓-cup measure to form each cake. Place them on the prepared baking sheet and press to flatten to about 1–1.5 inches thick.
- Bake for 15 minutes, flip the cakes, brush with the remaining ghee, and bake an additional 10 minutes. Remove and top with avocado mango salsa. Serve warm.
Avocado Mango Salsa
- While the cakes bake, combine all salsa ingredients in a small bowl and stir gently to combine. Let rest in the refrigerator to meld flavors. Keeps up to 3 days.
Nutrition
Nutrition facts are estimates and may vary based on specific ingredients and brands. For the most accurate results, weigh your ingredients and divide by servings.