Jalapeño Tuna Cakes

These easy jalapeño tuna cakes with a lemon aioli are the perfect budget friendly lunch or dinner!

Tuna cakes are my favorite thing to make with canned tuna. They’re filling, delicious and so easy to throw together. You can make them a handful of different ways. However, these jalapeño ones might be my new go-to. The lemon aioli compliments them perfectly.

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Jalapeño Tuna Cakes


Description

This healthy and protein packed recipe for Tuna Cakes with Lemon Dill Aioli is a delicious and budget friendly meal that you can make in a pinch!


Ingredients

Scale

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


Instructions

First make the lemon aioli by mixing together all of the ingredients until they’re well combined. Cover and refrigerate until ready to use.

To make the tuna cakes, add the drained tuna to a mixing bowl and use a fork to separate and break it up.

Add the egg, dijon, hot sauce, mayo, garlic and jalapeño. Mix together. Add the breadcrumbs, salt and pepper and mix until well combined.

Take about 1/3 cup scoops and shape into balls then flatten them to make patties.

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.

Serve them with lemon aioli and enjoy!

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