Super Easy Tuna Cakes with Jalapeño and Cilantro

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These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor! Top the patties with a light Sriracha dip and serve with a healthy side of greens for the best dinner EVER!

Ingredients
 
  • 25 ounces canned solid white tuna in water (five 5-ounce cans)
  • 2 large eggs , lightly beaten
  • 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
  • 1/3 cup , plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)
  • 4 tablespoons Canola mayonnaise (Greek yogurt can be used instead)
  • 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
  • 3 jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
  • 1 large onion finely chopped
  • 4 tablespoons extra light olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

 

Super Easy Tuna Cakes with Jalapeño and Cilantro

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 Sriracha Aioli

Sriracha Aioli

If spicy isn’t your thing, just omit the the Sriracha and cayenne.
 
Ingredients
 
  • 3/4 cup light mayonnaise
  • 2 cloves small garlic , minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons of Sriracha
  • About 3 shakes of cayenne pepper
Instructions
  1. Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.