AuthorCourtneyCategory, , DifficultyAdvanced

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 25 oz Canned solid white tuna in water (five 5-ounce cans)
 2 Large eggs , lightly beaten
 1 stick Fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
  cup Plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free
 4 tbsp Canola mayonnaise (though I prefer to use Greek yogurt instead)
 3 tbsp Fresh lemon juice (about 1 to 1 1/2 lemons)
 23 Jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
 1 Large onion finely chopped
 4 tbsp Oil. (I prefer Avocado Oil)
 1 tsp Salt
 ½ tsp Pepper

1

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.

2

SAUTE the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.

3

WHILE the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.

4

ADD the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.

5

IN a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.

6

WORKING in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches.

7

SERVE hot, or warm over a simple arugula or kale salad.

Nutrition Facts

Serving Size 15

Servings 1


Amount Per Serving
Calories 222
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 17.6g6%
Protein 17.5g35%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 25 oz Canned solid white tuna in water (five 5-ounce cans)
 2 Large eggs , lightly beaten
 1 stick Fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
  cup Plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free
 4 tbsp Canola mayonnaise (though I prefer to use Greek yogurt instead)
 3 tbsp Fresh lemon juice (about 1 to 1 1/2 lemons)
 23 Jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
 1 Large onion finely chopped
 4 tbsp Oil. (I prefer Avocado Oil)
 1 tsp Salt
 ½ tsp Pepper

Directions

1

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.

2

SAUTE the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.

3

WHILE the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.

4

ADD the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.

5

IN a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.

6

WORKING in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches.

7

SERVE hot, or warm over a simple arugula or kale salad.

Tuna Patties

SUBSCRIBE

TO OUR

NEWSLETTER

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest