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These Tuna Cakes with Jalapeño and Cilantro are easy, affordable, super-flavorful, and quick! Serve on an arugula or kale salad.
Ingredients
Seafood
- 5 cans (5 ounces each) solid white tuna in water
Produce
- 1 bunch Cilantro, fresh
- 1 Lemons juiced, whole
- 1 Onion, large
Refrigerated
- 2 Eggs, large
Condiments
- 4 tbsp Canola mayonnaise
Baking & Spices
- 1/2 tsp Pepper
- 1 tsp Salt
Oils & Vinegars
- 3 tbsp Olive oil, light
Nuts & Seeds
- 3 Jalapeno chile peppers (ribs and seeds removed unless you like it a little, spicy
Other
- One-third cup, plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)