Food & Cooking Recipes Ingredients Seafood Recipes Tuna Cakes 3.5 (131) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes. Ingredients 3 cans (6 ounces each) tuna in olive oil, drained and flaked 1 large egg, lightly beaten ½ cup fresh cilantro, coarsely chopped, plus sprigs for garnish ⅓ 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 ½ cup prepared salsa Directions In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together. Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes. 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. Rate it Print