Tuna Cakes With Jalapeño & Cilantro | Taste And See

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• Step 1

  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.

• Step 2

  Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.

• Step 3

  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.

• Step 4

  Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.

• Step 5

  In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.

• Step 6

  Working in batches, using a packed ⅓-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.

• Step 7

  For the Aioli, whisk together mayo, garlic, lemon, salt, pepper, Sriracha, and cayenne in a bowl. If spicy isn't your thing, just omit the Sriracha and the cayenne!
  Cover and refrigerate for at least 30 minutes before serving.

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