High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

131 Ratings
  • 5 star values: 31
  • 4 star values: 34
  • 3 star values: 42
  • 2 star values: 19
  • 1 star values: 5
Rating: 3 stars
Followed the recipe except I added a little bit of shallot. The recipe is very easy and the tuna cakes stuck together in the pan. The browned nicely. But it was only fair. I would have enjoyed a tuna sandwich with crispy lettuce on fresh rye bread more.
Rating: 5 stars
I don't cook that much and it was easy
Rating: Unrated
I love making this recipe over and over. The jalapeno gives it a nice kick. Plus my sister, who hates cilantro loves this dish!
Rating: Unrated
Delicious. I used tuna packed in water and it was still amazing (and less fat)! I could eat all eight myself!
Rating: Unrated
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!