Tuna Cakes with Jalapenos and Cilantro

These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor! 

INGREDIENTS

• 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

INSTRUCTION

1. 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.
2. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
3. 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.
4. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.

Full read at https://tasteandsee.com/tuna-cakes/