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 for garnish
- 1/3 cup plus 2 tablespoons almond flour or almond meal (or use breadcrumbs if not gluten-free)
- 4 tablespoons mayonnaise (Greek yogurt can be substituted)
- 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
- 3 jalapeno peppers, finely chopped, ribs and seeds removed
- 1 large onion, finely chopped
- 2 tablespoons extra light olive oil or olive oil
- 1 teaspoon salt
- 1/2 teaspoon 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 sauce
- A few shakes of cayenne pepper
Instructions
- Prepare the Sriracha Aioli: Whisk together all aioli ingredients—light mayonnaise, minced garlic, lemon juice, salt, black pepper, Sriracha, and cayenne pepper—in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
- Drain Tuna and Cook Onions: Drain the canned tuna thoroughly using a large strainer over a bowl, pressing to remove excess liquid. Meanwhile, sauté the finely chopped onion in a sauté pan with a small amount of olive oil over medium heat for about 8 minutes, until translucent. Set aside and let cool.
- Mix Wet Ingredients: In a large mixing bowl, whisk together mayonnaise, fresh lemon juice, salt, and pepper until fully combined. Stir in coarsely chopped cilantro and finely chopped jalapeno peppers.
- Combine Tuna Mixture: Add the drained tuna, lightly beaten eggs, cooked and cooled onions, and almond flour to the wet ingredient mixture. Mix thoroughly to combine all ingredients and ensure the mixture holds together well for patty formation.
- Preheat Skillet: Heat about a teaspoon of olive oil in a large nonstick skillet over high heat for about one minute, then reduce the heat to medium or medium-high based on your stovetop.
- Form Tuna Cakes: Use a packed one-third cup measuring cup to scoop the tuna mixture. Carefully turn each portion into the palm of your hand and shape it gently, maintaining the form for cooking.
- Cook Tuna Patties: Place the tuna cakes in the skillet. Cook each side for about 3 minutes until golden brown and crispy on the outside. Adjust the heat as necessary to prevent burning, and add a teaspoon of oil between batches if needed.
- Serve: Serve the tuna cakes hot or warm alongside simple arugula or your favorite vegetable side dish. Garnish with remaining cilantro sprigs and enjoy with the chilled Sriracha aioli.
Notes
- For a gluten-free version, use almond flour or almond meal instead of breadcrumbs.
- Adjust jalapeno quantity or omit seeds to control spiciness.
- Greek yogurt can replace mayonnaise in the tuna cakes for a lighter option.
- Use light mayonnaise in the aioli to reduce fat content.
- Make the aioli ahead of time to enhance flavor.
- If the mixture is too wet, add a little more almond flour to help bind.
- These tuna cakes can be made in batches and reheated gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
