These Tuna Cakes with Jalapeño and Cilantro are easy, affordable, super-flavorful, and quick!
Serve on an arugula or kale salad.
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You Will Need
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 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.
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.