- 2 Cans of Natural Catch Tuna
- 2 large eggs, lightly beaten
- 1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish
- 2/3 cup of plain dry breadcrumbs (or almond meal for a gluten free option)
- 1/3 cup of Sir Kensington Mayo, (Greek yogurt can be used instead)
- Juice of 1 Lemon (about 3 tbs)
- 1 Jalapeño pepper, finely chopped, ribs and seeds removed (unless you like it a little spicy)
- 1/3 cup of finely chopped onion
- 4 tablespoons extra virgin olive oil (you can use olive oil from can)
- Pinch of Salt & Pepper
- Drain two cans of Natural Catch tuna (save the extra virgin olive oil in a small bowl & set aside if you would like to use it to cook the tuna cakes).
- Sauté the onions until translucent. Set aside and let cool.
- 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.
- Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
- In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
- Working in batches, using a packed one-third 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 salad or enjoy by itself with spicy mayo.
- Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
- Use a grease screen to cut down on the oil splatter while cooking the cakes.
- Don’t overcrowd the pan when cooking the cakes. They will take longer and flipping them over will be more difficult. I use a 10inch Calphalon pan and cook 4 patties at a time.
- There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.