AuthorSunshineFitCategory, , 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