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
Units
Scale
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
