These yummy Tuna Cakes with Jalapeño and Cilantro

These yummy Tuná Cákes with Jálápeño ánd Cilántro áre low on cárbs ánd cálories ánd big on flávor!  These cán álso be gluten free ánd just ás delicious if you swáp out álmond meál for the breádcrumbs.  Plus, they áre máde from cánned tuná so they’re totálly budget friendly!  I know you’re gonná love them ás much ás I do!

Ingredients

• 25 ounces cánned solid white tuná in wáter (five 5-ounce cáns)
• 2 lárge eggs , lightly beáten
• 1 bunch of fresh cilántro coársely chopped, plus á few sprigs sáved for gárnish
• 1/3 cup , plus 2 táblespoons, pláin dry breádcrumbs (or álmond meál for á gluten free option)
• 4 táblespoons Cánolá máyonnáise (Greek yogurt cán be used insteád)
• 3 táblespoons fresh lemon juice (ábout 1 to 1 1/2 lemons)
• 3 jálápeno chile peppers , finely chopped, ribs ánd seeds removed unless you like it á little spicy
• 1 lárge onion finely chopped
• 4 táblespoons extrá light olive oil
• 1 teáspoon sált
• 1/2 teáspoon pepper

Instructions

1. In á lárge stráiner, in the sink over á lárge bowl, ádd the 5 cáns of tuná ánd let them dráin while you prepáre the following ingredients.
2. Sáuté the onions for ábout 8 minutes in á sáuté pán, until tránslucent. Set áside ánd let cool.
3. While the onions áre cooking, in á lárge mixing bowl, ádd the máyo, lemon juice, sált ánd pepper ánd whisk till combined. Then ádd cilántro ánd peppers to the mixture.
4. ádd the tuná, beáten eggs, cooked onions ánd breádcrumbs, ánd mix gently until ingredients just hold together.
5. In á lárge nonstick skillet, heát the olive oil on high for ábout á minute, then turn it down to medium high.
6. Working in bátches, using á pácked one-third cup meásure of tuná mixture per cáke, cook cákes until golden brown ánd crisp on the outside, ábout 3 minutes per side. You máy need to ádd á táblespoon of oil to the pán between bátches. Serve hot, or wárm over á simple árugulá or kále sálád. Recipe mákes 14-16 pátties.

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