Name: Sweet Potato Tuna Cakes with Lemon Aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz canned tuna; 1 medium sweet potato; 1 large egg; 1 tbsp almond flour; 2 tbsp green onions; 1 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tbsp avocado oil; 2 tbsp Greek yogurt; 1 tsp lemon juice; 0.5 tsp lemon zest; 0.5 tsp Dijon mustard

Sweet Potato Tuna Cakes with Lemon Aioli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sweet Potato Tuna Cakes with Lemon Aioli

Pan-seared sweet potato and tuna cakes seasoned with fresh herbs, served with a zesty lemon-yogurt aioli for a crisp and satisfying finish.

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NUTRITION

Protein

38.7g

Fat

16.5g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz canned tuna

1 medium sweet potato

1 large egg

1 tbsp almond flour

2 tbsp green onions

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

2 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp lemon zest

0.5 tsp Dijon mustard

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PREPARATION

1
Peel and cube the sweet potato, then steam or boil until tender and mash until smooth.
2
In a large bowl, combine the flaked tuna, mashed sweet potato, egg, almond flour, green onions, garlic powder, salt, and pepper.
3
Form the mixture into four evenly sized patties, pressing firmly so they hold their shape.
4
Heat the avocado oil in a large skillet over medium heat and sear the cakes for 4-5 minutes per side until golden brown.
5
Whisk together the Greek yogurt, lemon juice, lemon zest, and Dijon mustard in a small bowl.
6
Serve the warm tuna cakes topped with a dollop of the bright lemon aioli.