Under 30 Minutes

Tuna Cakes

Tuna in olive oil usually has no vegetable-broth filler (common in fish packed in soybean oil or water), so the flavor is better.

  • Prep:
  • Total Time:
  • Servings: 4
Tuna Cakes

Source: Everyday Food, March 2007

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

  1. In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.

  2. Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.

  3. 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.

Reviews

Be the first to comment!

Related Topics