Jalapeño Tuna Cakes

These easy jalapeño tuna cakes with lemon aioli are the perfect budget friendly lunch or dinner! They come together so easily and hit the spot every time.

Kickstart your week!

We are all guilty of having that one can of tuna that stays at the back of our pantry – I’ll admit that I certainly do! I was having a little rearrange recently when I saw it hidden away and I knew I could put it to good use. Tuna cakes are my favorite thing to make with canned tuna – they’re filling, delicious and so easy to throw together if you’re looking for something snappy! This recipe comes together in around 15 – 20 minutes.

You can make them so many different ways, but I must say that these jalapeño ones might be my new go-to. Paired with a creamy and refreshing lemon aioli, it’s a perfectly balanced dish that is budget friendly without being boring! I love how light this meal is, it’s filling without leaving you with that dreaded feeling of grogginess after a heavy meal. For that reason, I love these jalapeño tuna cakes for a light lunch or appetizer! They’re perfect to enjoy all year round, but they really shine in the warmer months where you want something refreshing and moreish.

Make ’em your way

Personally, I love the way every element works together in this dish – the creaminess of the homemade aioli with zesty lemon pairs perfectly with the tuna. Throw in the kick of jalapeño peppers and now we’re talking! The way the tuna cakes crisp up and give you that delicious crust is just to die for when smothered in the aioli!

On their own, they are packed with protein so are great for anyone on a fitness journey. If you’re looking for a more substantial meal, you could totally bulk this meal out by serving the jalapeño tuna cakes with rice and a vegetable of your choice – I think tenderstem broccoli would be a great option! That way, you are covering all of the food groups and you can feel good while you eat good with this yummy and nutritious meal.

This recipe is super simple to adapt – you can make these jalapeño tuna cakes gluten free by simply subbing the breadcrumbs for your favorite GF alternative. For any sriracha superfans, you should check out my Sriracha Tuna Cakes! If you’re not a lover of tuna but like the sound of these, you could also try swapping the canned tuna for salmon and give that a shot! I’d love to see any recreations, so if you try this quick and easy recipe you can tag me @DashOfMandi on social media.

What you’ll need:

Jalapeño Tuna Cakes

• 2 tbsp olive oil
• 2 (5 oz) cans of tuna, drained
• 1 egg
• 1/2 tsp dijon
• 1 tbsp hot sauce
• 2 tbsp mayo
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed, finely diced
• 1/2 cup breadcrumbs
• 1/4 tsp paprika
• Salt and pepper to taste

Lemon Aioli

• 1/2 cup mayo
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 1 tsp dijon
• 1/4 tsp garlic powder
• Salt and pepper to taste

Let’s do it!

1. To begin, make the lemon aioli by mixing together all of the ingredients until they’re well combined. Cover and refrigerate until ready to use.
2. For the tuna cakes, start by adding the drained tuna to a mixing bowl and use a fork to separate and break it up.
3. Add the egg, dijon, hot sauce, mayo, garlic and jalapeño. Mix together. Add the breadcrumbs, salt and pepper and mix until well combined.
4. Take about 1/3 cup scoops and shape into balls then flatten them to make patties.
5. In a large skillet set over a medium high heat add olive oil and evenly coat skillet. When hot, gently add the tuna cakes and let them cook about 3-4 minutes per side or until they’re golden brown and heated through. Make sure the flip them carefully.
6. Serve them with lemon aioli and enjoy!

FAQs

Other recipes you will love:

• Sriracha Tuna Cakes
• Tuna Cakes With Lemon Dill Aioli
• Air Fryer Breaded Lemon Pepper Shrimp
• Sweet Chili Salmon Bowls

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