Cooktop Cove: How to make tuna cakes with jalapeno and cilantro
By Kate Elliott
Ever since I started cutting carbs out of my diet, I've found that my favorite dishes are those that may require a little bit of work, but that also bring a fresh and exciting twist. After all, I think we've all had enough of salad, haven't we? The recipe below is one of my favorites, and it really doesn't take that much time to pull together.
All you really have to do is combine tuna, eggs, and almond flour in a large bowl. The eggs and flour will hold everything together. From there, you can add all the fillings you want and even make a zesty mayonnaise to go along with them. In this version, I opted for jalapeños and cilantro, two of my favorite ingredients when I'm searching for bold flavors. But feel free to mix it up and add in whatever seasonings you want.
Tuna cakes with jalapeno and cilantro
Servings: 6
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
3 cans of tuna, drained
1 large egg, lightly beaten
3 tablespoons of cilantro, finely chopped, plus whole leaves for garnish
1/3 cup almond flour
2 tablespoons plain yogurt
Juice of 1 lemon
3 tablespoons pickled jalapeño rings, finely chopped
1 green onion, finely chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
Directions
Combine all ingredients, except the olive oil, in a large bowl.
Heat a non-stick skillet over medium-high heat. When hot, add the olive oil, and allow that to get hot as well.
Form the mixture into patties and place into the hot oil.
Fry for about 3 minutes per side, until golden. Then flip and cook the other side for another 3 minutes.
As patties finish cooking, move them to a platter and garnish with torn whole cilantro leaves.
Pro-Tip: Make an avocado yogurt side sauce my mixing together 1/2 avocado, 1/3 cup of plain yogurt, and 1/2 lime, juiced
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