Ingredients: |
Ingredients: 5 cans (5 ounces each) solid white tuna in water
2 large eggs, lightly beaten
1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish
One third 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)
1-1˝ whole lemons juiced
3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped
1 large onion finely chopped
3-4 tablespoons extra light, olive oil
1 teaspoon salt
˝ teaspoon pepper
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Directions: |
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. Sauté 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 onethird
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. Serve hot, or warm over a simple arugula or kale salad. |
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