Cilantro jalapeno Tuna Cakes
Crispy spicy Mexican inspired tuna cakes are packed with texture and flavor and can be made low-carb or keto. These delicious patties are also great for meal-prepping!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 150 kcal
Ingredients
- 2 5-7 oz each cans of tuna in water or oil, drained well
- 1 egg
- 1/2 cup cilantro minced
- 1/4 onion diced
- 1/4 cup nonfat Greek yogurt or mayo
- 1/4 cup almond flour or breadcrumbs
- 1 jalapeño deseeded (optional) 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 tablespoon extra virgin olive oil
For the sriracha aioli
- 1/2 cup nonfat Greek yogurt or mayo
- 2 tablespoons sriracha
- Juice of 1/2 lime
Instructions
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To a large bowl add the drained tuna, egg, cilantro, onion, yogurt or mayo, almond flour, jalapeno, lemon or lime juice, garlic powder, cumin, and a generous sprinkle of salt and pepper. Mix with a fork until fully combined. Shape mixture into 6-8 patties.
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Heat oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side. Serve with a side of avocado salad, in a sandwich, on a bed of greens or with a side of veggies. Drizzle with sriracha aioli if desired.
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To make cilantro aioli: whisk Greek yogurt or mayo, sriracha, and lime juice until combined.
Recipe Video
Nutrition Facts
Cilantro jalapeno Tuna Cakes
Amount Per Serving (1 g)
Calories 150Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 1g5%
Cholesterol 43mg14%
Sodium 205mg9%
Potassium 97mg3%
Total Carbohydrates 4g1%
Sugars 2g
Protein 7g14%
Vitamin A1.9%
Vitamin C11.5%
Calcium7%
Iron3.5%
* Percent Daily Values are based on a 2000 calorie diet.
