Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Ingredients

• 2 cans Oregon’s Choice Alderwood Smoked Albacore, drained
• ⅔ cup gluten free breadcrumbs
• ½ cup chopped green onion
• 3 eggs
• ½ lemon, juiced
• 2 tsp dijon mustard
• 1/4  tsp salt
• ½ tsp ground black pepper
• Arugula – optional to serve
• Oil – for baking

Chipotle Aioli

• ½ cup mayonnaise
• 2 chipotles in adobo, finely chopped
• 1 tbsp lemon juice
• 1 clove garlic, grated
• ¼ tsp ground black pepper

Directions

1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk together all ingredients for the chipotle aioli and set aside.
2. Pour the tuna into a medium-size mixing bowl. Use a fork to break up the tuna.
3. Add the remaining ingredients except the arugula and oil and mix until combined. Place into the fridge to chill for about 20 minutes.
4. Scoop ⅓ cup of the tuna mixture and form into a patty and set on a lined baking sheet. Repeat with the remaining tuna mixture. 
5. Transfer the baking sheet to the oven and bake for 10-15 min. Remove from the oven and lightly brush with oil, then place into the oven on broil for 2-5 minutes until crisp. 
6. Serve the tuna cakes with the aioli on a bed of arugula if desired.