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Tuna Cakes with Jalapenos and Cilantro Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/tuna-cakes-with-jalapenos-and-cilantro-recipe/