These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor! Top the patties with a light Sriracha dip and serve with a healthy side of greens for the best dinner EVER! You’re gonna love these tuna patties!
If you made this recipe, we’d love to hear from you! Leave us a comment and rating down below to let us know how you liked it.
Super Easy Tuna Cakes with Jalapeño and Cilantro
These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor! Top the patties with a light Sriracha dip and serve with a healthy side of greens for the best dinner EVER! You're gonna love these tuna patties!
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 25 ounces canned solid white tuna in water (five 5-ounce cans)
- 2 large eggs , lightly beaten
- 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
- 1/3 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)
- 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
- 3 jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
- 1 large onion finely chopped
- 4 tablespoons extra light olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Let’s Get Cooking!
Please leave a star rating and comment to let us know how you liked this recipe!
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.
Sriracha Aioli
If spicy isn’t your thing, just omit the the Sriracha and cayenne.
Ingredients
- 3/4 cup light mayonnaise
- 2 cloves small garlic , minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons of Sriracha
- About 3 shakes of cayenne pepper
Instructions
-
Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.
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