Tuna Cakes with Jalapenos and Cilantro Recipe

Introduction

Tuna Cakes with Jalapenos and Cilantro offer a flavorful twist on classic tuna patties. Bright with fresh cilantro and a mild kick from the jalapenos, these cakes are perfect for a quick lunch or light dinner. They’re crisp on the outside and tender inside, making them irresistibly delicious.

Ingredients

• 25 ounces canned solid white tuna in water (five 5-ounce cans)
• 2 large eggs, lightly beaten
• 1 bunch fresh cilantro, coarsely chopped, plus a few sprigs for garnish
• 1/3 cup plus 2 tablespoons almond flour or almond meal (or breadcrumbs)
• 4 tablespoons mayonnaise (Greek yogurt can be used instead)
• 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
• 3 jalapeno peppers, finely chopped, ribs and seeds removed (optional for less heat)
• 1 large onion, finely chopped
• 2 tablespoons extra light olive oil or olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Step 1: Drain the tuna in a large strainer set over a bowl. Press gently to remove excess liquid. Prepare the other ingredients while draining.
2. Step 2: In a sauté pan, heat a small amount of olive oil over medium heat. Cook the chopped onions for about 8 minutes until translucent. Remove from heat and let cool.
3. Step 3: In a large bowl, whisk together mayonnaise, lemon juice, salt, and pepper. Add chopped cilantro and jalapenos, stirring to combine.
4. Step 4: Add the drained tuna, beaten eggs, cooked onions, and almond flour (or breadcrumbs) to the bowl. Mix thoroughly until the mixture holds together well.
5. Step 5: Heat about a teaspoon of olive oil in a large nonstick skillet over high heat for one minute, then reduce to medium or medium-high depending on your stovetop.
6. Step 6: Using a packed one-third cup measure, scoop the tuna mixture and shape it firmly in your palm into cakes.
7. Step 7: Cook the tuna cakes until golden brown and slightly crisp, about 3 minutes per side. Adjust heat as necessary to avoid burning; add oil between batches if needed.
8. Step 8: Serve the cakes hot or warm, garnished with cilantro sprigs. They pair well with simple arugula or your favorite vegetable sides. This recipe yields 13–14 patties.

Tips & Variations

• For a milder flavor, remove jalapeno seeds and ribs, or use less jalapeno.
• Substitute Greek yogurt for mayonnaise to lighten the cakes and add a tangy note.
• Use gluten-free breadcrumbs or almond flour to keep the recipe gluten-free.
• Serve with a squeeze of extra lemon juice or a dollop of tartar sauce for added brightness.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness or warm in a microwave covered with a paper towel. For longer storage, freeze cooked patties for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, fresh tuna can be used, but it should be cooked and flaked before mixing with the other ingredients. The texture and flavor will be slightly different, but still delicious.

How can I make these tuna cakes spicier or milder?

To increase the heat, leave the jalapeno seeds and ribs in or add a pinch of cayenne pepper. For a milder taste, remove the seeds and ribs or reduce the amount of jalapeno used.

Tuna Cakes with Jalapenos and Cilantro Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

These Tuna Cakes with Jalapenos and Cilantro are a flavorful and healthy twist on a classic seafood dish. Made with canned solid white tuna, fresh cilantro, and jalapenos for a gentle heat, these patties are lightly crispy on the outside and tender on the inside. Perfect as a main course or appetizer, they’re quick to prepare and gluten-free when using almond flour, making them a fantastic option for a low-carb, nutritious meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 13–14 tuna cakes 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Wet Ingredients

• 25 ounces canned solid white tuna in water (five 5-ounce cans)
• 2 large eggs, lightly beaten
• 4 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)

Vegetables and Fresh Herbs

• 1 bunch fresh cilantro, coarsely chopped, plus a few sprigs for garnish
• 3 jalapeno peppers, finely chopped, ribs and seeds removed (adjust based on heat preference)
• 1 large onion, finely chopped

Dry Ingredients and Seasonings

• 1/3 cup plus 2 tablespoons almond flour or almond meal (breadcrumbs can be substituted for gluten-free option)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Oil

• 2 tablespoons extra light olive oil or olive oil (plus extra for frying)

Instructions

1. Drain Tuna: Place the 5 cans of tuna in a large strainer over a bowl and press to remove as much liquid as possible. This step prevents soggy patties.
2. Sauté Onions: Heat a little olive oil in a sauté pan over medium heat and cook the chopped onions for about 8 minutes until translucent. Remove from heat and let cool.
3. Prepare Mixture: In a large mixing bowl, whisk together mayonnaise, lemon juice, salt, and pepper until combined. Stir in chopped cilantro and jalapenos for fresh flavor and mild heat.
4. Combine Ingredients: Add drained tuna, beaten eggs, sautéed onions, and almond flour to the bowl. Mix thoroughly until the mixture holds together well.
5. Heat Pan: Place a large nonstick skillet over high heat and add about a teaspoon of olive oil. Once hot, reduce heat to medium or medium-high depending on your stovetop.
6. Form Patties: Using a packed one-third cup measure, form the tuna mixture into cakes by shaping them firmly in your palm to maintain their shape.
7. Cook Patties: Cook the tuna cakes in batches for about 3 minutes per side until golden brown and crisp on the outside. Adjust heat as needed to avoid burning, and add more oil between batches if necessary.
8. Serve: Serve the tuna cakes hot or warm, garnished with fresh cilantro. They pair wonderfully with simple arugula or your favorite vegetable side dish. The recipe yields 13 to 14 patties.

Notes

• Removing liquid from tuna is critical to achieve a firm texture in patties.
• Sautéed onions add sweetness and depth; ensuring they’re cooled before mixing prevents cooking eggs prematurely.
• Almond flour keeps this gluten-free and low-carb; breadcrumbs can be used if gluten isn’t a concern.
• Adjust jalapeno amount to vary heat levels, removing seeds for milder flavor.
• Use a nonstick skillet and moderate heat to prevent sticking and burning.
• These cakes can be served as a main dish or appetizer and pair nicely with fresh greens or roasted vegetables.

Keywords: Tuna Cakes, Seafood Patties, Jalapeno Tuna Cakes, Cilantro Tuna Cakes, Gluten Free Tuna Recipes, Low Carb Tuna Cakes, Healthy Tuna Patties