Tuna Cakes With Jalapeño & Cilantro | Taste And See

These Tuna Cakes with Jalapeño and Cilantro are easy, affordable, super-flavorful, and quick!

Posted by Holly S.

About

Serve on an arugula or kale salad.

Share

You Will Need (19 things)

  • 5 (five-ounce) cans Solid white Tuna
  • 2 large Eggs lightly beaten
  • 1 bunch Fresh Cilantro coarsely chopped, plus a few sprigs saved for garnish
  • 1/3 cup, plus 2 tablespoons, plain dry Breadcrumbs
  • 4 tbsp Mayonnaise (I like Canola Mayo)
  • 1 - 1 1/2 whole Lemon juiced
  • 3 Jalapeno Peppers finely chopped (remove the ribs and seeds unless you like a little spice!)
  • 1 large Onion finely chopped
  • 3-4 Tablespoons Extra light Olive Oil
  • 1 tbsp Salt
  • ½ tsp Pepper

  • For The Aioli:

  • ¾ cup Mayonnaise
  • 2 small cloves Garlic minced
  • 2 tbsp Lemon Juice
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 tbsp Sriracha
  • About 3 shakes of Cayenne Pepper

Steps (7 steps, 40 minutes)

  1. 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.

  2. 2

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

  3. 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.

  4. 4

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

  5. 5

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

  6. 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.

  7. 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.