Food & Cooking Recipes Ingredients Seafood Recipes Tuna Cakes 3.5 (131) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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