Tuna Cakes with Jalapenos and Cilantro

• Seafood

  • 25 oz Solid white tuna in water, canned

• Produce

  • 1 bunch Cilantro, fresh
  • 3 Jalapeno chile peppers
  • 1 Onion, large

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 4 tbsp Canola mayonnaise
  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, light

• Other

  • 1 3 cup , plus 2 tablespoons, plain dry breadcrumbs ((or almond meal for a gluten free option

Found on tasteandsee.com

Description

Directions

• 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.
• Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Nutrition