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To a large bowl, add tuna, chives, cilantro, mashed sweet potato, tapioca starch, jalapeño, sea salt, garlic powder, onion powder, and lime zest. Mix well to combine.
Using a spoon, portion the mixture into 9 even-sized pieces then use your hands to shape the mixture into flat, round patties, about 2 inches in diameter.* Set aside on a plate or parchment paper-lined tray.
In a skillet or frying pan, heat olive oil over low-medium heat.
Once the oil is hot, add the patties and cook for 3 minutes on each side or until golden brown and crispy. You may need to cook them in batches depending on the size of the skillet.
Serve warm tuna patties on a plate with avocado lime crema dipping sauce.** Garnish with flaky sea salt, chopped cilantro, and a lime wedge (optional).
In a food processor, blender, or in a bowl by hand with a fork or spoon, combine the mashed avocado, cilantro, coconut yogurt, lime juice, garlic, and sea salt until smooth.
Transfer the avocado lime crema to a small bowl for serving.