Tuna Cakes

I always have Tuna in my pantry….I’ve made these Tuna Cakes using either Albacore or Chunk Light Tuna, either canned or in sealed packages.

Ingredients

• 3 cans (6 ounces each) tuna
• 1 large egg
• 1/2 cup fresh cilantro, coarsely chopped
• 1/3 cup breadcrumbs
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 jalapeno chile  chopped, fresh or pickled (remove seeds if fresh)
• 1 tablespoon olive oil
• 1/2 cup prepared salsa

Directions

1. In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until  ingredients just hold together.
2. Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes. Can refrigerate for 30 minutes or more to let patties bond together.
3. In a large nonstick skillet, heat oil over medium.  Working in batches if necessary, cook cakes until golden brown and crisp      on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.

tips: serve with salsa or remoulade sauce.

suggestions: great  with Corn and Black Bean Salad (see veggies)