JALAPEÑO Tuna Cakes
Spicy • Crispy • Fast & Fresh Favorite
Course: Uncategorized4
servings30
minutes40
minutes300
kcalQuick, spicy jalapeño tuna cakes made with pantry staples. High-protein, budget-friendly, golden and crispy perfect for main dish, salad add-ons, or dipping in your favorite sauce.
✨ About This Recipe
These tuna cakes are my “I want something hot, crispy, and spicy but still healthy” meal. They’re protein-packed, super easy, and so good with jalapeño ranch, yogurt sauce, or spicing up a salad. Plus, they cook fast and use ingredients you already have.
⚡ Health Breakdown (Estimated)
Per Serving (2 cakes):
Calories:
Protein:
Carbs:
Fat:
Sodium: Moderate–High
Highlights:
✔ High-protein
✔ Crispy & spicy
✔ Cheap + fast
✔ Great for dipping or bowls
Super high protein – tuna & eggs. Structure but low carbs– breadcrumbs. Fats – Greek yogurt cuts mayo fat (adjust ratio to make it even less). Spicy, Lemon, & Filling – Feels light but is very filling!
Ingredients
5 Cans Tuna (Wild Planet Albacore Tuna)
2 TBSP Light Olive Oil (might need additional)
1 Onion
2 Eggs
3 TBSP Light Mayo (Hellmann’s)
1 TBSP Greek Yogurt
½ Bunch of fresh Cilantro (adjust to liking)
3 TBSP Lemon Juice
2 Jalapeno Peppers (seeded unless you want extra spice)
2 TBSP Breadcrumbs
1 c Breadcrumbs (Separated from above)
Salt & Pepper to taste
Directions
- Sauté onions in oil until translucent. While onions are cooking allow tuna to drain, getting as much liquid as possible.
- Finely chop jalapeno until diced. Combine mayo, Greek yogurt, lemon juice, jalapenos, cilantro, salt and pepper until evenly mixed. Add in the eggs, tuna, cooked onions, and 2 TBSP of breadcrumbs.
- Heat oil in pan at about medium heat to cook tuna patties.
- Pour additional cup of breadcrumbs on a plate. Take tuna mixture and patty until cakes, then lightly coat with remaining breadcrumbs.
- Slowly add cakes to the oil (add if needed) until golden brown with a crispy outside. Then repeat on the opposite side.