Crispy Tuna Cakes with Spicy Dijon Aioli
INGREDIENTS
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Fish Cakes:
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10 oz. canned albacore tuna, drained very well (two 5 oz. cans)
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1 egg
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1/4 C crushed pork rinds (for inside)
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3 T mayonnaise
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3 T grated parmesan cheese
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1/4 C shredded mozzarella cheese
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1/4 C diced raw onions
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1/4 tsp. garlic powder
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1/8 tsp. cayenne pepper
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1/2 tsp. dried tarragon
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1/2 tsp. dried parsley (or a few tablespoons of finely chopped fresh parsley)
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1 T dijon mustard
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1 T fresh lemon juice
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Pinch of salt and pepper
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Coconut or avocado oil for pan frying (enough to coat 1/4 inch of a skillet on the bottom)
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3/4 C crushed pork rinds (for the outside)
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Aioli:
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1/4 C mayonnaise
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1/2 tsp. cayenne pepper
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1 T dijon mustard
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2 tsp. apple cider vinegar
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Pinch of sweetener (if desired)
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