If you’ve been reading my blog lately, you know that I’ve been trying my darndest to eat Paleo ever since doing the Whole30 in January. At least- most of the time (goat cheese doesn’t count in my opinion- not if I want to live a meaningful existence).
But it is CHALLENGING. For one thing, it requires a lot of planning. For another- it requires a lot more money (grains and legumes are cheap, but alas, they are not allowed). And as a girl who works super hard to stick to a frugal budget, I’ve nearly fainted every time I check out at the grocery store lately.
Which is why I created this DELICIOUS paleo recipe. These Tuna Croquettes with Lemon Dill Aioli can be made in bulk to last you all week for lunch (or frozen for later) and are budget friendly. Hip hip, hooray!
Tuna and eggs are my go-tos for inexpensive Paleo protein. Plant-based proteins are usually found in legumes, and those are out. Protein is a big part of eating Paleo, and getting enough is key for full satiation. If I pack a lunch with too little protein, I definitely feel hangry by the time dinner rolls around and feel my energy start to dwindle. And while fat is also an important part of the Paleo diet, I don’t want to be eating the really fatty inexpensive cuts of meat (like pork shoulder, etc.) ALL the time. Furthermore, buying sustainable grass-fed meats and wild-caught seafood is even more expensive, regardless of the cut.
Enter: Tuna Croquettes. Delicious, delicious patties with red bell pepper (that’s where they get their color), onion, and garlic, fried to golden perfection. When topped with the lemon dill aioli… oh my. Just amazing. And when you use Wild Selections tuna for this, you know you are making a conscientious, sustainable choice.
Wile Selections works to ensure a fish-full future- they gives back to the oceans by donating 13 cents from every can sold—a total of $1 million by 2018—to World Wildlife Fund marine conservation and fishery improvement projects (yay!). They are the only full line of Marine Stewardship Council (MSC) certified sustainable seafood. The blue MSC eco-label tells you the fish in your can comes from well managed fisheries and healthy fish stock.
Their tuna is premium quality, sustainably sourced fish that’s 100% traceable, non-GMO project verified, and uses simple, all natural ingredients (and tastes delicious!). Visit Wild Selections online to learn where the fish in your can was caught, and find a store that sells it near you.
Making these croquettes couldn’t be easier, and they (and the aioli) can all be made in your food processor.
First, the croquettes. Simply combine the veggies in the food processor first, and turn on until finely chopped. You could theoretically cut them by hand, but the more finely chopped the ingredients, the more likely the patties are to stay together.
Then, add the tuna, an egg, salt and pepper, and some almond flour to bind it all together (bread crumbs are traditionally used here, but for this paleo version, I used almond flour).
Next, you’ll form small patties by hand and fry them in olive oil. I used my cast iron skillet, but you can use a dutch oven or other heavy pan. This is the tricky part- while the patties are warm, they will have a tendency to fall apart. Be careful when flipping them! Once they cool off a bit, they stay together marvelously.
While you are frying them, head back to the food processor for the aioli. Just a simple mixture of mayo, fresh dill, salt, pepper, and lemon juice for the World’s Greatest Sauce (seriously- I’m going to start putting this on everything!).
These are great on their own, atop salads, or on a bun (for you non-Paleo peeps). Freeze by wrapping tightly in plastic wrap for later. And if you like these, you’ll love these salmon croquettes from when Bowl of Delicious was just a wee small lad of a blog!
Recipe below. Enjoy!Print
Paleo Tuna Croquettes with Lemon Dill Aoil
Make these Paleo tuna croquettes for lunch all week, or freeze for later! Healthy, Whole30, and easily made in your food processor.
For Tuna Croquettes:
- 1/4 onion, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 1 clove garlic, roughly chopped
- 2 five oz. cans Wild Selections Albacore Tuna in water, drained
- 1 egg
- 1/2 cup almond flour
- salt and pepper, to taste
- olive oil, for frying
For Lemon Dill Aioli:
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill
- juice of one lemon
- salt and pepper, to taste
- Add the onion, red bell pepper, and garlic to a food processor. Process until finely chopped.
- Add tuna, egg, almond flour, salt, and pepper. Process until well combined.
- Heat olive oil in a cast iron (or other heavy) skillet.
- Form patties with approximately 1/4 cup of the tuna mixture and fry until golden brown on both sides, flipping carefully (as they will have a tendency to fall apart when they are warm).
- Place on plate to cool for at least 5 minutes before serving.
- Meanwhile, to make the aioli, add all ingredients to food processor and process until well combined.
- Serve tuna croquettes with aioli.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.