These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!
These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs. Plus, they are made from canned tuna so they’re totally budget friendly! I know you’re gonna love them as much as I do!
These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs. Plus, they are made from canned tuna so they’re totally budget friendly! I know you’re gonna love them as much as I do!
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
Instructions:
- In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
- Whisk together all the ingredients in a bowl.
- Cover and refrigerate for at least 30 minutes before serving.
