25 Jul Spicy Jalapeno Tuna Cakes
These Spicy Jalapeno Tuna Cakes are SO simple to make AND can be a really great idea for meal prepping. Featuring Wild Selections Solid White Albacore Tuna in Water No Salt Added, you can make a big batch, cook them up ahead of time, and heat them up later. They are ridiculously delicious!
Recipe by The Live Fit Girls
- 3 5oz cans Wild Selections Solid White Albacore in Water No Salt Added drained
- 1/4 onion diced
- 1/4 cup nonfat Greek yogurt
- 1 egg lightly beaten
- 1/4 cup almond flour
- 1-2 jalapeños deseeded (optional) and diced
- lemon juice (1/2 lemon)
- 2 tbsp olive oil
- 1/2 cup nonfat Greek yogurt
- 2 chipotle pepper in adobo sauce
In a large bowl combine the tuna, onion, Greek yogurt, egg, almond flour, jalapeño, lemon juice, and salt and pepper to taste, and mix to combine.
Use a 1/3 cup measuring cup to measure out 6 patties, lightly packing them together, and set aside.
In a large nonstick skillet, heat the olive oil over a medium high heat, and cook cakes until golden brown and crisp on the outside, about 3 minutes per side.
In a blender, purée the Greek yogurt and the peppers until smooth. Serve with the tuna cakes, and enjoy!