Vorbereitungszeit: 15 Min
Zubereitungszeit: 25 min
Menge: 14 Stück
Zutaten
- 25 ounces canned solid white tuna in water (five 5-ounce cans)
- 2 large eggs , lightly beaten
- 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
- 1/3 cup , plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)
- 4 tablespoons Canola mayonnaise (Greek yogurt can be used instead)
- 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
- 3 jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
- 1 large onion finely chopped
- 4 tablespoons extra light olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Anweisungen
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In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
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Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
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While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
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Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
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In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
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Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm with Aioli over a simple arugula or kale salad. Recipe makes 14-16 patties.
Recipe Notes
- Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
- Use a grease screen to cut down on the oil splatter while cooking the cakes.
- Don’t overcrowd the pan when cooking the cakes. They will take longer and flipping them over will be more difficult. Cook 4 patties at a time.
- There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.
Sriracha Aioli
Ingredients
- 3/4 cup mayonnaise
- 2 cloves small garlic , minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons of Sriracha
- About 3 shakes of cayenne pepper
Instructions
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Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.