Tuna Cakes Jalapenos Cilantro (Print Version)
Crisp tuna cakes infused with jalapenos and fresh cilantro deliver bold, aromatic flavors.
# Ingredients:
→ Main ingredients
01 -
25 ounces canned solid white tuna, drained
02 -
2 large eggs, lightly beaten
03 -
1 bunch fresh cilantro, coarsely chopped
04 -
1/3 cup plus 2 tablespoons almond flour
05 -
4 tablespoons mayonnaise
06 -
3 tablespoons fresh lemon juice
07 -
3 jalapeño peppers, finely chopped
08 -
1 large onion, finely chopped
→ Seasonings and cooking medium
09 -
2 tablespoons extra light olive oil or olive oil, for sautéing
10 -
1 teaspoon salt
11 -
1/2 teaspoon freshly ground black pepper
# Steps:
01 -
Drain the canned tuna thoroughly using a large strainer. Press gently to expel excess liquid.
02 -
Heat 1 teaspoon olive oil in a skillet over medium heat. Sauté the chopped onion for 8 minutes until translucent. Remove from heat and allow to cool.
03 -
In a large mixing bowl, whisk together mayonnaise, lemon juice, salt, and black pepper. Add the chopped cilantro and jalapeños, mixing to combine.
04 -
Add drained tuna, beaten eggs, cooled sautéed onions, and almond flour to the mixing bowl. Mix thoroughly until the mixture binds and holds shape.
05 -
Scoop 1/3 cup of the mixture per portion. Form firmly into cakes by pressing in your palm to hold the shape.
06 -
Heat 1 teaspoon olive oil in a large nonstick skillet over high for 1 minute, then reduce heat to medium. Working in batches, place tuna cakes in the pan and cook for 3 minutes per side until golden brown and crisp. Add more oil between batches as needed.
07 -
Serve the tuna cakes hot or warm.
# Notes:
01 -
Ensure the tuna mixture is well-drained to help the cakes bind and achieve a crisp texture.
02 -
Wear gloves when chopping jalapeños to avoid skin irritation.