Cilantro Jalapeno Tuna Cakes Recipe

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.

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.

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

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.

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