When it comes to quick, healthy, and delicious meals, Low-Carb Tuna Cakes with Jalapeño and Cilantro are a game-changer. Packed with protein, bursting with flavor, and easy to make, these tuna cakes are perfect for busy weeknights or meal prepping. The combination of jalapeño’s subtle heat and cilantro’s fresh aroma elevates this dish into a culinary delight. Whether you’re following a keto diet or just looking for a low-carb recipe, this dish is sure to become a favorite.

Ingredients List

Main 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 (reserve some for garnish)
• ⅓ cup plus 2 tablespoons almond flour (or breadcrumbs if not low-carb)
• 4 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 3 tablespoons fresh lemon juice (about 1 to 1½ lemons)
• 3 jalapeño peppers, finely chopped (remove seeds for less heat)
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper

Sriracha Aioli (Optional)

• ¾ cup light mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons sriracha
• A pinch of cayenne pepper

Required Kitchen Tools

To make these Low-Carb Tuna Cakes, having the right tools can streamline the process:

1. Strainer: Essential for draining tuna thoroughly to prevent soggy cakes.
2. Mixing Bowl: A large bowl helps combine ingredients seamlessly.
3. Nonstick Skillet: Ensures even cooking without sticking.
4. Measuring Cups: For precise portioning of tuna cakes.
5. Spatula: For flipping patties gently without breaking them.

Preparation and Cooking Tips

Preparing the Tuna Mixture

Start by draining the canned tuna thoroughly in a strainer. Press down on the tuna to remove excess water—this step is crucial for achieving the right texture. While the tuna drains, sauté onions in olive oil over medium heat until translucent, then let them cool.

In a mixing bowl, whisk together mayonnaise, lemon juice, salt, and pepper until smooth. Stir in chopped cilantro and jalapeño peppers for a burst of flavor. Add the drained tuna, beaten eggs, cooked onions, and almond flour to the mixture. Combine everything until it holds together.

Shaping and Cooking the Cakes

Using a one-third cup measuring tool, scoop out portions of the mixture and shape them into patties. Heat olive oil in a nonstick skillet over medium heat. Cook the patties in batches for about three minutes per side until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

Step-by-Step Guide to Making Low-Carb Tuna Cakes with Jalapeño and Cilantro

Mixing the Ingredients

Creating the perfect Low-Carb Tuna Cakes starts with combining the right ingredients. Here’s how to prepare the mixture step by step:

1. Drain the Tuna Thoroughly: Use a large strainer to press out as much liquid as possible from the canned tuna. This ensures the cakes hold their shape and don’t fall apart during cooking.
2. Sauté the Onion: Heat a small amount of olive oil in a skillet over medium heat. Sauté the finely chopped onion for about 8 minutes until translucent, then set it aside to cool.
3. Prepare the Base Mixture: In a large mixing bowl, whisk together mayonnaise, fresh lemon juice, salt, and pepper until smooth. This forms the creamy base of your tuna cakes.
4. Add Fresh Ingredients: Stir in the chopped cilantro and jalapeño peppers. Adjust the amount of jalapeño based on your spice tolerance—removing seeds will make it milder.
5. Combine Everything: Add the drained tuna, beaten eggs, sautéed onions, and almond flour (or breadcrumbs if not low-carb) to the bowl. Mix well until all ingredients are evenly incorporated.

Shaping the Tuna Cakes

The key to perfectly shaped tuna cakes lies in portioning and handling them gently:

• Measure Out Portions: Use a one-third cup measuring tool to scoop out equal portions of the mixture. This ensures uniform size and even cooking.
• Shape into Patties: Turn each portion out into your hand and gently press it into a compact patty. The mixture may feel slightly loose due to minimal fillers—handle carefully.

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Cooking Tips for Crispy Perfection

Cooking these tuna cakes to golden perfection requires attention to detail:

1. Preheat the Skillet: Heat about a teaspoon of olive oil in a nonstick skillet over high heat for one minute, then reduce to medium or medium-high heat.
2. Cook in Batches: Place 3-4 patties in the skillet at a time, ensuring they don’t touch or overcrowd the pan.
3. Adjust Heat as Needed: Cook each patty for about 3 minutes per side until golden brown and slightly crispy on the outside. If necessary, add more oil between batches to prevent sticking.
4. Flip Gently: Use a spatula to carefully flip each patty—remember, these cakes are delicate due to their low-filler composition.

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Serving Suggestions

These flavorful tuna cakes pair beautifully with simple sides or sauces:

• Serve them hot over a bed of fresh arugula or alongside steamed vegetables for a light meal.
• Add a dollop of homemade sriracha aioli (recipe included below) for an extra kick of flavor.
• Pair with cauliflower rice or zucchini noodles for a complete low-carb dinner.

Sriracha Aioli

Making the Sriracha Aioli

To elevate your Low-Carb Tuna Cakes with Jalapeño and Cilantro, pair them with a creamy, spicy sriracha aioli. This simple sauce adds a tangy kick that complements the flavors of the tuna cakes perfectly. Here’s how to make it:

1. Combine Ingredients: In a small bowl, whisk together the following:

• ¾ cup light mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons sriracha
• A pinch of cayenne pepper for extra heat (optional)

1. Chill the Sauce: Cover the aioli and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

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Serving and Presentation

When it comes to serving these tuna cakes, presentation can make all the difference. Here are some ideas to make your dish stand out:

• Garnish with Fresh Cilantro: Sprinkle chopped cilantro over the top of the tuna cakes for a fresh and vibrant finish.
• Plate with Greens: Serve the cakes on a bed of arugula or mixed greens drizzled with olive oil and lemon juice for a refreshing side.
• Add a Side Dip: Place a small bowl of sriracha aioli on the side for dipping or drizzle it directly over the cakes for added flavor.
• Pair with Veggies: Roasted or steamed vegetables like asparagus, broccoli, or zucchini noodles make excellent low-carb sides.

Storage and Reheating Tips

If you have leftovers, here’s how to store and reheat your tuna cakes while maintaining their flavor and texture:

1. Refrigeration: Store cooked tuna cakes in an airtight container in the refrigerator for up to 3 days.
2. Freezing: For longer storage, place the patties in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month.
3. Reheating: To reheat, place the cakes in a skillet over medium heat with a touch of olive oil until warmed through. Alternatively, bake them in an oven at 350°F for about 10 minutes.

Frequently Asked Questions (FAQs)

1. Can I make these tuna cakes without eggs?
Yes, you can substitute the eggs with flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg). This will help bind the mixture while keeping it low-carb.

2. What can I use instead of almond flour?
If you’re not concerned about carbs, breadcrumbs work well as a substitute. For a gluten-free option, try using coconut flour, though you may need to adjust the quantity as it absorbs more moisture.

3. Can I bake these tuna cakes instead of frying them?
Absolutely! Preheat your oven to 375°F and place the patties on a greased or parchment-lined baking sheet. Bake for about 15-20 minutes, flipping halfway through, until golden brown.

4. How do I make the tuna cakes spicier?
To increase the heat, leave the seeds in the jalapeños or add a pinch of cayenne pepper to the mixture. You can also serve them with extra sriracha on the side.

5. Are these tuna cakes suitable for meal prep?
Yes, they are perfect for meal prep! Prepare and cook the patties ahead of time, then store them in the fridge or freezer. Reheat as needed for a quick and healthy meal.

Conclusion

These Low-Carb Tuna Cakes with Jalapeño and Cilantro are a versatile and flavorful dish that fits perfectly into a low-carb or keto lifestyle. With their crispy exterior and tender, flavorful interior, they’re a crowd-pleaser that’s easy to make and customize. Whether served fresh off the skillet or reheated for a quick meal, these tuna cakes are sure to become a staple in your recipe collection.

Pair them with a tangy sriracha aioli or your favorite dipping sauce for an extra burst of flavor. The combination of protein-packed tuna, zesty jalapeños, and fresh cilantro ensures every bite is as delicious as it is nutritious. Plus, their simplicity makes them ideal for busy weeknights or meal prepping in advance.

So next time you’re looking for a quick, healthy dinner idea that doesn’t skimp on taste, give these tuna cakes a try—they won’t disappoint!