These Jalapeño Tuna Cakes are so good! They are pretty quick and cheap to make, just like my popular Dill Tuna Cakes. You probably have a bunch of the ingredients in your pantry already! This is also something you can meal prep and reheat for lunches all week. My biggest tip for these is to make sure there is enough binder (egg & flour/almond meal) and not too much extra liquid from the tuna and Greek yogurt, otherwise they fall apart in the pan and you just get a jalapeño tuna skillet, which is still good! Just not the shape you were going for. Give these a try!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
For the tuna cakes:
Three 5-oz. cans solid white tuna in water (sustainably caught!)
2 large eggs , lightly beaten (farm fresh - I get mine from Ley Creek Farm!)
1 bunch of fresh cilantro coarsely chopped
3/4 cup almond meal
3 Tbsp Greek yogurt
juice of one lemon
1 jalapeño pepper, finely chopped, ribs and seeds removed
1/2 large white onion, finely chopped
3 Tbsp grass-fed ghee
1 tsp salt
1/2 tsp pepper
For the chipotle aioli:
1 cup Greek yogurt
1/3 can chile in adobo sauce
3 cloves of fresh garlic
Drain the 3 cans of tuna. Make sure you do this really well and get as much moisture out as possible. Set aside.
Sauté the chopped onions for about 8 minutes in a sauté pan with either ghee or water until translucent. Set aside and let cool.
In a large mixing bowl, add the Greek yogurt, lemon juice, salt and pepper and whisk till combined. Then add the chopped cilantro and jalapeño to the mixture.
Add the tuna, beaten eggs, cooled onions and almond meal. Mix gently until ingredients just hold together. I LOVE using The Pampered Chef Mix N Chop for mixing up tuna!
Melt the ghee on high in a large nonstick skillet for about a minute, then turn the heat down to medium high.
Approximate one-third cup of tuna mixture per cake and form the tuna into patties with your hands. Be sure to squeeze out any excess moisture (from the yogurt, probably) and form into flat, small cakes.
Cook the cakes in small batches (4-6 cakes, depending on the size of you pan). Cook each side until they are golden brown and crisp on the outside, which is about 3 minutes per side. You may need to add a tablespoon of ghee to the pan between batches.
Prepare the chipotle aioli by blending the Greek yogurt, chipotle in adobo sauce, and garlic. The 16 oz. Ninja blender cups work really well for blending small amounts like this. Use more or less chipotle for taste, depending on how spicy you like the sauce. You can spread the sauce over the cakes with a knife, put a little on the side of your plate for dipping, or drizzle the sauce over top as I did in the photo (I just put the sauce in a snack bag and cut off the corner).
Serve the patties hot or warm with the chipotle aioli over a simple arugula salad.
Makes approx. 14 cakes, 2 cakes per serving
Portion Fix Containers: 1 red, 1/2 blue, & 1 tsp.