Spicy Tuna Cakes
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!
Servings 6 tuna cakes
Calories 157kcal
Ingredients
- 18 oz. canned tuna - drained of liquid (undrained weight is 24 oz.)
- 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
- 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 pepper).18 oz. canned tuna, 1 medium jalapeño, 1/3 cup green onions, 1/3 cup cilantro, 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
- 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.2 Tablespoons olive oil
- Serve with a spoonful of Chipotle Ranch Dressing, if desired. Recipe is on the blog.
Notes
- You can make these gluten-free by using almond flour instead of bread crumbs.
- If you want to cut down on the spiciness, you can omit the seeds of the jalapeño. (Or if you are like me, use them all!)
- Be careful when flipping because they are tender!
- You can add a couple tablespoons of flour to help keep the patties together, but we like them without.
- I recommend doubling these and packing for lunches for the week.
- These tuna cakes can be frozen after cooking. Just thaw out and sauté to reheat.
Nutrition
Calories: 157kcal | Carbohydrates: 5g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 264mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg