Tuna Cakes with Jalapenos and Cilantro

• 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

 Instructions

• during a massive filter, within the sink over an oversized bowl, add the five cans of tuna and allow them to drain whereas you prepare the subsequent ingredients.

• Sauté the onions for regarding eight minutes during a sauté pan, till clear. put aside and let cool.

• whereas the onions square measure cookery, during a massive bowl, add the dressing, juice, salt and pepper and whisk until combined. Then add cilantro and peppers to the mixture.

• Add the tuna, crushed eggs, au gratin onions and breadcrumbs, and blend gently till ingredients simply hold along.

• during a massive slippery pan, heat the vegetable oil on high for a couple of minute, then flip it all the way down to medium high.

• operating in batches, employing a packed tierce cup live of tuna mixture per cake, cook cakes till golden brown and crisp on the skin, regarding three minutes per facet. you will ought to add a tablespoon of oil to the pan between batches. Serve hot, or heat over an easy rocket|Eruca sativa|Eruca vesicaria sativa|herb|herbaceous plant} or kale salad. instruction makes 14-16 patties.