Tuna cakes with jalapeños and cilantro are a tasty and nutritious option for a quick meal or snack. These cakes are packed with protein from the tuna and a burst of fresh flavors from the cilantro and jalapeños. Whether you serve them as an appetizer or a main course, these tuna cakes are sure to be a hit. Follow these steps to create delicious and spicy tuna cakes.
Ingredients
- 25 ounces canned solid white tuna in water (five 5-ounce cans), drained
- 2 large eggs, lightly beaten
- 1 bunch of fresh cilantro, coarsely chopped (reserve a few sprigs for garnish)
- ⅓ cup plus 2 tablespoons almond flour or almond meal (or breadcrumbs if not concerned about carbs or being gluten-free)
- 4 tablespoons mayonnaise (or Greek yogurt as a substitute)
- 3 tablespoons fresh lemon juice (about 1 to 1 ½ lemons)
- 3 jalapeño peppers, finely chopped (ribs and seeds removed unless you prefer it spicier)
- 1 large onion, finely chopped
- 2 tablespoons extra light olive oil or olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the Ingredients:
- Drain the canned tuna and flake it into a large mixing bowl.
- Lightly beat the eggs and add them to the tuna.
- Coarsely chop the cilantro, finely chop the jalapeños (remove ribs and seeds for less heat), and finely chop the onion.
- Mix the Tuna Cake Mixture:
- Add the chopped cilantro, almond flour (or breadcrumbs), mayonnaise, lemon juice, chopped jalapeños, chopped onion, salt, and pepper to the bowl with the tuna and eggs.
- Mix everything together until well combined. The mixture should be moist but hold together when formed into patties.
- Form the Tuna Cakes:
- Using your hands, form the mixture into patties about 2-3 inches in diameter.
- Depending on the size you choose to make, you should end up with approximately 10-12 patties. Adjust the size of each patty according to your preference, which will determine the final quantity.
- Cook the Tuna Cakes:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the tuna cakes in batches, being careful not to overcrowd the pan.
- Cook the tuna cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Monitor the heat closely and adjust it as needed to ensure the food cooks evenly without burning. If you notice any signs of burning, reduce the heat immediately to maintain the perfect cooking temperature and achieve the best results.
- Drain and Serve:
- Once cooked, remove the tuna cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Garnish with the reserved cilantro sprigs.
- Serve:
- Serve the tuna cakes warm with a side of lemon wedges and your favorite dipping sauce, such as a spicy aioli or a refreshing yogurt dip.
Conclusion
Tuna cakes with jalapeños and cilantro are a flavorful and healthy dish that can be enjoyed as a main course or an appetizer. With their crispy exterior and spicy, tangy interior, these tuna cakes are sure to please any palate. Serve them with a simple side salad or on their own for a delicious and satisfying meal. Bon appétit!