Tuna Cakes with Jalapenos and Cilantro
These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!
THE RECIPE
INGREDIENTS
- 25 ounces canned solid white tuna in water (five 5-ounce cans)
- 2 large eggs , lightly beaten
- 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
- 1/3 cup , plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)
- 4 tablespoons Canola mayonnaise (Greek yogurt can be used instead)
- 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
- 3 jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
- 1 large onion finely chopped
- 4 tablespoons extra light olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
INSTRUCTIONS
- In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
- Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
- While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
- Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
- In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
- Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.
This recipe and image adapted from: tasteandsee.com
