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| TUNA CAKES WITH JALAPEÑO AND CILANTRO HEALTHY RECIPE |
- 5 cans (5 ounces each) solid white tuna in water
- 2 large eggs, lightly beaten
- 1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish
- One-third 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)
- 1 -1½ whole lemons juiced
- 3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped
- 1 large onion finely chopped
- 3-4 tablespoons extra light, olive oil
- 1 teaspoon salt
- ½ 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.
NOTES
- Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
- Use a grease screen to cut down on the oil splatter while cooking the cakes.
- Don’t overcrowd the pan when cooking the cakes. They will take longer and flipping them over will be more difficult. I use a 10inch Calphalon pan and cook 4 patties at a time.
- There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.
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