Once Upon A Time…my husband bought two cases of tuna fish at a case-lot sale our grocery store was having. That’s a lot of tuna fish! Now we like tuna, but after a while of making tuna noodle casserole (I have a clean version I’ll share another day), tuna salad, and just plain tuna fish sandwiches I needed some new ideas for using all this tuna up. And HELLO TUNA CAKES! These cakes are a breeze to cook up for lunch or dinner. They have a great flavor and you can freeze any leftovers for a future meal. Plus they are super budget friendly! Even if you were buying the cans of tuna needed for the recipe, it’s still a steal of a deal. This meal is also low-carb (or no carb & gluten free) and is healthy! Win-Win all around!
So, here we go!
Recipe Adapted from Taste & See
Gather your ingredients:
- 5 cans (5 ounces each) solid white tuna
- 2 large eggs, lightly beaten
- 1 bunch of fresh cilantro, coarsely chopped
- One-third cup, plus 2 tablespoons, plain dry breadcrumbs (the breadcrumbs amount to only 2g carbs per cake; use almond meal for a no carb and gluten free option)
- 4 tablespoons mayonnaise (you can use Canola Mayo OR swap out the Mayo for plain Greek Yogurt)
- 1 -1½ whole lemons juiced
- 3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped–the jalapenos give the patties a nice earthly flavor and are not spicy with the ribs and seeds removed. You can omit them or use green peppers if you wish.
- 1 large onion finely chopped
- 1 tablespoon extra light, olive oil
- ½ teaspoon pepper
- In a large strainer, in the sink, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
- Sauté the onions in olive oil for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
- While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, 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.
- Heat a non-stick griddle (like I did) or a stove top skillet pan. (If you using skillet pan, you might need more olive oil for cooking)
- 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 salad. Recipe makes about 12-14 patties.
The patties will be loose, so flip gently.
Freeze leftovers and when ready to use, defrost in fridge. Preheat oven to 350, spray both sides with a tiny bit of cooking spray and bake on a pan until heated.
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