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These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor! These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs. Plus, they are made from canned tuna so they’re totally budget friendly! I know you’re gonna love them as much as I do!
These Tuna Cakes are so easy and mouthwatering I just had to share the recipe with you. I’ve been making them forever. They are super quick to mix together and they take just 3 minutes a side to cook in my trusty non-stick pan. In case you’re worried about them being spicy, when you remove the seeds and veins from the Jalapeño you’re basically removing the heat. After it gets cooked, it ends up with an earthy green pepper flavor. If you’re still not convinced just use a green pepper instead. You do you.
Tuna Cakes with Jalapenos and Cilantro
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!
Course: Main Course
Cuisine: American, Seafood
Keyword: Tuna
Servings: 14 Servings
Calories: 112 kcal
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
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.
Read full recipes here >> https://tasteandsee.com/tuna-cakes/