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Cilantro Jalapeno Tuna Cakes

Fresh, zesty tuna cakes studded with cilantro and jalapeño, crisp outside and tender inside. A fast, protein-packed meal with bright lime.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 11 oz canned tuna, drained and flaked
  • 0.67 cup panko breadcrumbs
  • 0.19 cup mayonnaise
  • 0.25 cup beaten egg
  • 0.5 cup fresh cilantro, chopped
  • 2 tbsp jalapeño, finely minced
  • 0.25 cup red onion, finely chopped
  • 1.5 tbsp fresh lime juice
  • 0.5 tsp lime zest optional
  • 1 tsp garlic, minced
  • 0.5 tsp ground cumin
  • 0.75 tsp kosher salt or to taste
  • 0.5 tsp black pepper
  • 2 tbsp olive oil for the skillet
  • 0.25 cup panko breadcrumbs for light coating

Instructions

Preparation Steps

  • Drain tuna well, then flake it with a fork and set aside.
  • Whisk mayonnaise, beaten egg, lime juice, cumin, salt, and pepper in a large bowl.
  • Stir in jalapeño, cilantro, red onion, garlic, and lime zest until evenly combined.
  • Fold in tuna and 2/3 cup panko. Let the mixture rest 5 minutes to hydrate.
  • Scoop and shape the mixture into 8 small patties. Lightly coat each with the extra panko.
  • Heat olive oil in a large skillet over medium heat. Cook patties 3–4 minutes per side until crisp and golden.
  • Transfer to a paper towel–lined plate. Serve hot with lime wedges or your favorite creamy sauce.

Notes

Try baking at 425°F on a greased sheet for 12–14 minutes, flipping once, or air-fry at 400°F for 8–10 minutes. For a quick sauce, mix mayo or Greek yogurt with lime juice and a pinch of cumin. Leftovers keep 3 days refrigerated; reheat in a skillet to re-crisp.
This recipe is an original creation inspired by classic Cilantro Jalapeno Tuna Cakes flavors. All ingredient ratios and instructions are independently developed.