These Spicy Tuna Cakes are BIG on flavor and low in calories. Combining canned tuna with finely chopped jalapeño, green onions, and cilantro, along with breadcrumbs and Greek yogurt, make these a must-make dinner. Top them with some Chipotle Ranch Dressing for even more flavor!
18oz.canned tuna- drained of liquid (undrained weight is 24 oz.)
1mediumjalapeño- diced (half the seeds included)
1/3cupgreen onions- finely chopped
1/3cupcilantro- dinely chopped
1largeegg
1/4cupplain Greek yogurt
1/2cupPanko breadcrumbs
1teaspoongarlic powder
1teaspoonground cumin
kosher salt and freshly ground black pepper- to taste
2Tablespoonsolive oil- for frying
Instructions
Strain the tuna, and chop up the chunks with a fork. Add to a mixing bowl. Then add the remaining ingredients - the finely chopped jalapeno, green onions, and cilantro - and the egg, yogurt, breadcrumbs, and seasonings (garlic powder, cumin, salt, and papper).
Using your hands, form about six patties from the tuna mixture. Place on a platter, and refrigerate for about 30 minutes.
Heat up a cast iron skillet over medium-high heat. Add some olive oil and saute about three patties at a time, flipping to make sure both sides are nice and golden brown. Be careful so that the patties don't break apart. They are a bit fragile.
Serve with a spoonful of Chipotle Ranch Dressing, if desired. Recipe is on the blog.