Step 1

For the Aioli: In a food processor, blend together avocado, minced garlic, lime juice, cilantro, mayonnaise, salt, and pepper to taste. If the aioli seems too thick, add 1 teaspoon of water at a time until you reach your desired consistency. Set aside.

Step 2

For the Cabbage Slaw: In a large bowl, bring together green cabbage, red cabbage, tomato, lime juice, olive oil, cilantro, salt, and pepper to taste. Stir until everything is coated and combined. Set aside.

Step 3

For the Tuna Tacos:In a shallow bowl, add 1½ cups of bread crumbs and set aside.

Step 4

In a bowl, mix together eggs, cumin, chili powder, salt, pepper, and 2 cans of Bumble Bee Tuna’s Solid White Albacore, drained. Stir until combined.

Step 5

Add 1½ cups of bread crumbs into your tuna mixture and continue stirring until well combined.

Step 6

In a large skillet, begin heating 1/4 inch of canola oil over medium heat. Allow the oil to continue heating up while you form your tuna patties.

Step 7

Using your hands, form strip-shaped patties. Place formed patties into your bowl of bread crumbs and coat all over. Add coated patties to canola oil and fry on both sides for 4 minutes, or until golden brown. Once finished, remove from skillet and place on the paper towel-covered platter.

Step 8

To build your tacos, place one patty on a corn tortilla, cover with cabbage slaw, aioli, sliced avocado, and cilantro. Serve and enjoy!