Tuna Cakes

Name: Tuna Cakes
Prep time: 10 min
Total time: 15 min
Ingredients: 3 cans (6 ounces each) tuna in olive oil, drained and flaked; 1 large egg, lightly beaten; 0.5 cup fresh cilantro, coarsely chopped, plus sprigs for garnish; 0.333 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; 0.5 cup prepared salsa

3.5

(131)

5 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.