Tuna Cakes With Jalapenos and Cilantro
Try this Tuna Cakes With Jalapenos and Cilantro recipe
Try this Tuna Cakes With Jalapenos and Cilantro recipe
- 1 teaspoon salt
- 2 large eggs lightly beaten
- 1 large onion finely chopped
- 1/2 easpoonpepper
- 5 cans (5 ounces each) solid white tuna
- 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
- one-third cup plus 2 tablespoons, plain dry breadcrumbs
- 4 tablespoons mayonnaise (i like canola mayo)
- 1 -1 1/2 whole lemons juiced
- 3 jalapeno chile peppers (ribs and seeds removed unl finely chopped
- 3-4 tablespoons extra light olive oil
- Carbohydrate 0.123975416666667 g
- Cholesterol 66.6225 mg
- Fat 1.56568583333333 g
- Fiber 0.00110416666666667 g
- Protein 1.98180625 g
- Saturated Fat 0.488133333333333 g
- Serving Size 1 1 serving (16g)
- Sodium 22.0518333333333 mg
- Sugar 0.12287125 g
- Trans Fat 0.262558333333333 g
- Calories 23 calories
Step-by-step
- In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
- Sauté the onions 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, 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 or kale salad. Recipe makes 14-16 patties.
My Go-To Quick and Flavorful Tuna Cakes
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to whip up. These tuna cakes fit the bill perfectly. They’re packed with flavor, surprisingly healthy, and come together in a flash. Forget those boring tuna sandwiches; these cakes are a delightful upgrade for a weeknight dinner or a satisfying lunch. The combination of zesty jalapenos, fresh cilantro, and tender tuna creates a flavor explosion that's both refreshing and satisfying. Plus, they’re incredibly versatile; you can serve them on a bed of greens, nestled in a bun, or simply enjoyed on their own.
The secret to truly amazing tuna cakes lies in the preparation. Don't rush the process! Taking the time to properly drain the tuna removes excess liquid, preventing soggy cakes. Similarly, sautéing the onions until they're translucent adds a layer of sweetness and depth that elevates the overall flavor profile. And don't skimp on the fresh cilantro; its bright, herbaceous notes cut through the richness of the tuna and mayo. I like to use a good quality mayonnaise – a canola mayo adds a smooth, creamy texture without overpowering the other ingredients.
One of the things I love most about this recipe is its adaptability. Feel free to experiment with different herbs and spices to suit your taste. A dash of chili powder or cumin would add a nice smoky kick, while a sprinkle of paprika would enhance the color and flavor. You can also adjust the amount of jalapeno to control the heat level, depending on your spice tolerance. If you prefer a milder flavor, simply remove more of the seeds and ribs. For a gluten-free option, use gluten-free breadcrumbs. The possibilities are endless!
These tuna cakes are not only delicious but also a great source of protein. They're a perfect option for a light yet satisfying meal, especially if you’re watching your calorie intake. I often pair them with a simple side salad of arugula or kale for a complete and nutritious dinner. The slightly bitter greens provide a nice contrast to the rich tuna cakes. And if you’re feeling fancy, you could add a squeeze of lemon juice to the salad for an extra burst of flavor.
Beyond weeknight dinners, these tuna cakes are perfect for lunchboxes, potlucks, or even as an appetizer. They're easy to transport and can be served either warm or at room temperature. They’re also incredibly kid-friendly, a fact I greatly appreciate as a busy mom. My kids devour them – a win-win situation for everyone! The process of making them is also a great way to involve kids in the kitchen, teaching them basic cooking skills while having fun.
I often find myself making a double batch, knowing that leftovers are just as delicious the next day. They reheat beautifully in the microwave or a skillet. They are also fantastic cold, making them an ideal addition to salads or sandwiches. So whether you are a seasoned chef or a complete beginner, this recipe is a must-try. It's quick, easy, and delivers on both flavor and satisfaction. Give it a shot, and I'm confident it will become a new staple in your culinary repertoire.
This simple recipe allows you to create a truly impressive and flavorful meal without spending hours in the kitchen. So grab your ingredients and let's get cooking!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for extra heat.
- Herb variations: Experiment with other fresh herbs like dill, parsley, or chives.
- Add some crunch: Incorporate chopped walnuts or pecans for added texture.
- Make it creamy: Add a dollop of sour cream or Greek yogurt to the mixture.
- Serving suggestions: Serve with your favorite dipping sauce, such as tartar sauce or aioli.
With its quick preparation time and impressive results, this tuna cake recipe is a true winner. It's a delicious and versatile dish that's perfect for any occasion.
