Tuna Cakes

Prep Time:
10 mins
Total Time:
15 mins

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


  • 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

  • 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


  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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