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Tuna Cakes

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.

Everyday Food, March 2007 http://www.marthastewart.com/332237/tuna-cakes
3.51064
Rated
70.2128100(48)48
  • Prep Time 10 minutes
  • Total Time 15 minutes
  • Yield Serves 4

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.

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