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

class="wprm-recipe-ingredient-notes">(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

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.