Ingredients
Tuna Cakes
- 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 reserved for garnish
- 1/3 cup plus 2 tablespoons almond flour or almond meal (or breadcrumbs for non-gluten-free version)
- 4 tablespoons mayonnaise (Greek yogurt can be used as substitute)
- 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
- 3 jalapeno peppers, finely chopped, ribs and seeds removed for less heat
- 1 large onion, finely chopped
- 2 tablespoons extra light olive oil or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sriracha Aioli
- 3/4 cup light mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Sriracha
- A few shakes of cayenne pepper
Instructions
- Prepare the Sriracha Aioli: In a small bowl, whisk together the light mayonnaise, minced garlic, fresh lemon juice, salt, black pepper, Sriracha, and cayenne pepper. Cover and refrigerate for at least 30 minutes so the flavors meld and the aioli is ready when the tuna cakes are cooked.
- Drain the Tuna: Place the cans of tuna in a large strainer over a bowl or the sink. Press down on the tuna firmly to remove as much liquid as possible. Set aside while you prepare the other ingredients.
- Sauté the Onions: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the finely chopped onion and cook for about 8 minutes, stirring occasionally, until the onions are translucent and softened. Remove from heat and let cool.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the 4 tablespoons of mayonnaise, 3 tablespoons fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the coarsely chopped cilantro and finely chopped jalapenos, stirring to combine.
- Combine Tuna Cake Mixture: Add the drained tuna, beaten eggs, cooled cooked onions, and almond flour or breadcrumbs to the mixing bowl. Stir thoroughly until all ingredients are incorporated and the mixture holds together well.
- Heat the Pan: In a large nonstick skillet, heat about 1 teaspoon of olive oil over high heat for 1 minute. Reduce heat to medium to medium-high depending on your stovetop’s intensity to avoid burning.
- Form and Cook the Tuna Cakes: Using a packed 1/3 cup measure, scoop the tuna mixture and turn it out into the palm of your hand, shaping it firmly. Place the patties gently into the heated skillet. Cook for about 3 minutes per side until golden brown and slightly crisp on the outside. Adjust heat as needed and add oil between batches to prevent sticking and burning.
- Serve: Serve the tuna cakes hot or warm, garnished with cilantro sprigs if desired. Pair with the chilled Sriracha aioli for dipping and enjoy with a side of fresh arugula or your favorite vegetables.
Notes
- For a lower-carb and gluten-free version, use almond flour or almond meal instead of breadcrumbs.
- If you prefer milder tuna cakes, remove the seeds and ribs from the jalapenos or reduce the number used.
- Using Greek yogurt instead of mayonnaise can reduce fat content and add a tangy flavor.
- You can prepare the sriracha aioli ahead of time, which allows the flavors to intensify.
- Make sure to adjust the pan heat carefully to prevent the tuna cakes from burning while ensuring they're cooked through.
- Leftover tuna cakes can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
