Ingredients
Main Ingredients
- 18 oz. canned tuna (undrained weight 24 oz., drained of liquid)
- 1 medium jalapeño, diced (half the seeds included)
- 1/3 cup green onions, finely chopped
- 1/3 cup cilantro, finely chopped
- 1 large egg
- 1/4 cup plain Greek yogurt
- 1/2 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons olive oil (for frying)
Instructions
- Prepare the Tuna Mixture: Strain the canned tuna and chop it up with a fork to break into chunks. Transfer to a mixing bowl. Add the diced jalapeño, finely chopped green onions, cilantro, the egg, Greek yogurt, Panko breadcrumbs, garlic powder, ground cumin, kosher salt, and freshly ground black pepper. Mix thoroughly until well combined.
- Form Patties: Using your hands, shape the tuna mixture into about six even patties. Place the patties on a platter and refrigerate for approximately 30 minutes to help them firm up and hold together better during cooking.
- Cook the Tuna Cakes: Heat a cast iron skillet over medium-high heat and add the olive oil. Carefully sauté about three patties at a time, cooking each side until golden brown, which should take around 3-4 minutes per side. Flip gently to avoid breaking the fragile patties.
- Serve: Remove the cooked tuna cakes from the skillet and serve warm. They pair wonderfully with a spoonful of Chipotle Ranch Dressing for added flavor.
Notes
- To prevent breaking, be gentle when flipping the patties and avoid overcrowding the skillet.
- Refrigerating the patties before frying helps them to hold their shape better.
- If you prefer milder heat, remove all jalapeño seeds.
- For a gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs.
- Leftover tuna cakes can be refrigerated for up to 2 days and reheated in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
