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40 mins

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

Posted by Holly S. Published See Holly S.'s 7 projects »
  • 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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