If you’re on the hunt for a zesty, protein-packed dish that bursts with flavor in every bite, you’ll fall in love with these Cilantro Jalapeno Tuna Cakes! Light, crisp-edged, and a little bit spicy, they’re a creative spin on classic tuna patties, and they promise to wake up your weeknight dinner routine.
Why You’ll Love This Recipe
- Bursting With Freshness: Every bite features cooling cilantro, bright citrus, and a gentle kick of jalapeno—so much more exciting than regular tuna cakes.
- Ridiculously Quick: From pantry to plate in under 25 minutes, these come together lightning-fast for any busy night.
- Customizable & Healthy: Naturally high in protein, gluten-free (with almond flour), and easily tweaked for your taste or dietary needs.
- Sriracha Aioli Magic: The creamy, spicy drizzle is truly the “ta-da!” finish—try not to eat it straight from the spoon!
Ingredients You’ll Need
Each component in these Cilantro Jalapeno Tuna Cakes serves a delicious purpose, blending familiar pantry staples with a few bold and fresh ingredients. Here’s how they all come together for a crave-worthy, flavor-packed result.
- Canned Tuna (in water or oil): Well-drained tuna is the meaty, protein-rich base. Spring for quality—it makes a difference!
- Egg: Acts as the binding agent, keeping the cakes together without making them heavy.
- Cilantro (minced): Lends incredibly fresh, aromatic, green notes—don’t skimp or substitute!
- Onion (diced): Adds a gentle bite and sweetness; red or yellow both work beautifully.
- Nonfat Greek Yogurt or Mayo: Moisture is key—Greek yogurt gives tang, mayo brings lusciousness. Either works, so pick your favorite.
- Almond Flour or Breadcrumbs: These soak up extra liquid and provide structure; use almond flour for a gluten-free option.
- Jalapeño (deseeded, diced): For that subtle heat and pop of color—control the spice by adding more or less.
- Juice of Lemon or Lime: Brightens and balances flavors, adding citrusy zing.
- Garlic Powder & Cumin (optional): Sprinkle in smokiness and depth—especially lovely if you want extra savory vibes.
- Salt & Pepper: Don’t underestimate calming, grounding salt and pepper—they make everything pop.
- Extra Virgin Olive Oil: For pan-searing the cakes—crispy, golden outsides ensured!
- For the Sriracha Aioli: Nonfat Greek Yogurt or Mayo, Sriracha, Fresh Lime Juice: The ultimate spicy-creamy finish, ready in seconds.
Variations
One of the best things about these Cilantro Jalapeno Tuna Cakes is how easily you can riff on the recipe—mix in what you have, dial up or down the heat, or make them fit your nutrition goals. Here are some favorite ways to switch things up:
- Swap the Fish: Try canned salmon or even cooked shredded chicken for a different twist—both work perfectly with the herbs and spices.
- Make Them Dairy-Free: Use your go-to vegan mayo or a dollop of coconut yogurt in place of Greek yogurt.
- Add Veggie Power: Shredded zucchini or carrots (squeezed dry) sneak in extra color and vitamins without changing the flavor.
- Kick Up the Heat: Toss in a few red pepper flakes or use chipotle in adobo for deeper, smokier spice.
- Panko-Crispy: Swap almond flour for Japanese panko breadcrumbs if you love extra crunch (just note they won’t be gluten-free).
How to Make Cilantro Jalapeno Tuna Cakes
Step 1: Prep the Tuna Mixture
Start by draining your tuna thoroughly—really give it a good squeeze so your cakes hold together later. In a large mixing bowl, combine the tuna, egg, cilantro, diced onion, yogurt or mayo, almond flour or breadcrumbs, diced jalapeño, citrus juice, garlic powder, cumin (if using), and a small shower of salt and pepper. Use a fork to fluff and mix everything together—don’t be afraid to get in there, making sure all ingredients are evenly distributed and the mixture is cohesive but not mushy.
Step 2: Shape the Patties
With clean hands, scoop up the tuna mixture and gently shape it into 6 to 8 patties, about ½ inch thick. If you find the mixture a little too wet, add a spoonful more almond flour or breadcrumbs—this keeps your Cilantro Jalapeno Tuna Cakes from falling apart in the pan. Arrange the patties on a plate; if you have time, pop them in the fridge for 10 minutes (totally optional, but it helps them firm up!).
Step 3: Fry Until Golden
Heat the olive oil in a large nonstick skillet over medium heat. Add the tuna cakes in a single layer—don’t crowd the pan!—and cook for about 5 minutes per side. You’re looking for gorgeous golden edges and patties that feel firm enough to flip with a spatula (if any bits escape, just press them back into place). Transfer to a plate lined with paper towels to catch any excess oil.
Step 4: Make the Sriracha Aioli
While the cakes cook, whip up the creamy aioli for drizzling! In a small bowl, whisk together the Greek yogurt or mayo, sriracha, and lime juice until smooth and silky. Adjust the sriracha if you like it milder or with a bigger spicy punch.
Step 5: Serve and Savor
Serve the hot Cilantro Jalapeno Tuna Cakes right away, topped with a generous zigzag of sriracha aioli. They’re outstanding solo, in a bun, or on a crisp bed of greens.
Pro Tips for Making Cilantro Jalapeno Tuna Cakes
- Extra-Dry Tuna: Give your tuna a thorough drain and even press it with paper towels; too much moisture makes patty forming tricky.
- Chill for Firmness: If you have 10 minutes, chilling the shaped patties in the fridge helps them stay sturdy when frying.
- Gentle Flip Game: Use a wide, flat spatula and be patient—wait until the first side is deep golden before turning to prevent breakage.
- Don’t Overmix: Mix gently—over-mixing can turn the mixture mushy and change the final texture of your Cilantro Jalapeno Tuna Cakes.
How to Serve Cilantro Jalapeno Tuna Cakes
Garnishes
Top your Cilantro Jalapeno Tuna Cakes with extra minced cilantro, thinly sliced jalapeños for added color and heat, a squeeze of lime, and of course, a swoosh of that creamy sriracha aioli. If you want even more zing, sprinkle with pickled onions or a pinch of flaky sea salt just before serving.
Side Dishes
Pair your tuna cakes with a simple avocado salad, some crisp shaved cucumber, tangy slaw, or a bowl of citrusy quinoa. They also love being nestled into a soft bun or served with a side of blistered green beans for a wholesome meal.
Creative Ways to Present
For a fun appetizer platter, serve mini Cilantro Jalapeno Tuna Cakes skewered with toothpicks and tiny dollops of aioli. Make a nutritious lunch bowl by layering cakes on mixed greens with sliced avocado, roasted corn, and colorful cherry tomatoes. Or, try tucking them into tortillas with slaw for spontaneous Baja-style tacos!
Make Ahead and Storage
Storing Leftovers
To store leftovers, allow your Cilantro Jalapeno Tuna Cakes to cool completely, then transfer to an airtight container. They’ll keep happily in the refrigerator for up to 3 days—and they’re still lovely served cold over salad, too!
Freezing
Cilantro Jalapeno Tuna Cakes freeze beautifully! Stack them between layers of parchment in a freezer-safe container. Pop out as many as you need and let them thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the tuna cakes in a nonstick skillet over medium heat until heated through and re-crisped, or pop them in a toaster oven for a few minutes. Microwave is okay in a pinch, but the outside won’t be quite as crispy.
FAQs
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Can I make Cilantro Jalapeno Tuna Cakes without eggs?
Yes! For an egg-free version, a flaxseed “egg” works wonderfully (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and rested until thick). This helps bind the mixture so the patties stay together during cooking.
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How spicy are these tuna cakes?
The heat is very mild if you remove the seeds from your jalapeño. For spicier cakes, leave in some seeds or add more jalapeño, sriracha, or even a pinch of cayenne.
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What can I use instead of cilantro if I don’t like the flavor?
If you’re not a cilantro fan, try finely chopped parsley or green onions—they provide a fresh, herbal note that still pairs wonderfully with tuna and jalapeño.
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Can I bake Cilantro Jalapeno Tuna Cakes instead of frying?
Absolutely! Brush patties lightly with oil, arrange on a parchment-lined baking sheet, and bake at 400ºF (200ºC) for about 12–15 minutes, flipping once halfway through. They’ll be a bit lighter, but still flavorful and golden.
Final Thoughts
These Cilantro Jalapeno Tuna Cakes are the sort of recipe you’ll want to keep in your back pocket—easy, speedy, and brimming with flavor! I can’t wait for you to take your first bite, so grab a can of tuna and let’s make dinnertime extra delicious tonight.
PrintCilantro Jalapeno Tuna Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6–8 tuna cakes 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Fusion
- Diet: Gluten Free
Description
Delicious and flavorful Cilantro Jalapeno Tuna Cakes with a zesty sriracha aioli. These tuna cakes are easy to make and perfect for a quick and satisfying meal.
Ingredients
Main Tuna Cakes:
- 2 5-7 oz cans of tuna in water or oil, drained well
- 1 egg
- 1/2 cup minced cilantro
- 1/4 onion, diced
- 1/4 cup nonfat Greek yogurt or mayo
- 1/4 cup almond flour or breadcrumbs
- 1 jalapeño, deseeded and diced
- Juice of 1/2 lemon or lime
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon cumin (optional)
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
Sriracha Aioli:
- 1/2 cup nonfat Greek yogurt or mayo
- 2 tablespoons sriracha
- Juice of 1/2 lime
Instructions
- Main Tuna Cakes: In a large bowl, combine drained tuna, egg, cilantro, onion, yogurt or mayo, almond flour, jalapeño, lemon or lime juice, garlic powder, cumin, salt, and pepper. Mix well and shape into patties.
- Frying: Heat olive oil in a skillet over medium heat. Fry patties until golden brown, about 5 minutes per side.
- Serving: Serve tuna cakes with avocado salad, in a sandwich, on greens, or with veggies. Drizzle with sriracha aioli.
- Sriracha Aioli: Whisk together Greek yogurt or mayo, sriracha, and lime juice until combined.
Notes
- You can adjust the spice level by adding more or less jalapeño and sriracha.
- Feel free to customize the toppings and sides to your preference.
Nutrition
- Serving Size: 2 patties
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 205mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 43mg