Tuna Cakes
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Everyday Food, March 2007
- Prep Time 10 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 3 cans (6 ounces each) tuna in olive oil, drained and flaked
- 1 large egg, lightly beaten
- 1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
- 1/3 cup plain dry breadcrumbs
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1 jalapeno chile (ribs and seeds removed), finely chopped
- 1 tablespoon olive oil
- 1/2 cup prepared salsa
Directions
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In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
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Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
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In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.
I love making this recipe over and over. The jalapeno gives it a nice kick. Plus my sister, who hates cilantro loves this dish!
Delicious. I used tuna packed in water and it was still amazing (and less fat)! I could eat all eight myself!
WOW! These were so cheap, so easy, and so GOOD!! I made them according to recipe but added one diced green onion simply because I had it leftover in the fridge and didn't want to waste it. Definitely going into my regular rotation!