Wild Jalapeño Albacore Tuna Cakes with Lime Crema
Declan Chapin
2
15 minutes
8 minutes
American
Snack or Lunch
If you're looking for a fresh twist on classic tuna cakes, these Jalapeño Albacore Tuna Cakes deliver. Made with our Wild Jalapeño Albacore Tuna, they're crispy on the outside, tender inside, and finished with a cool, tangy lime crema. They're easy enough for a weeknight dinner but flavorful enough to serve as an appetizer for guests.
Ingredients
1 (6 oz) can Premier Catch Wild Jalapeño Albacore Tuna, drained
1 egg
1/4 cup panko or breadcrumbs
2 tbsp Greek yogurt or mayo
1 tbsp chopped green onion
1/2 tsp garlic powder
Squeeze of lime
¼ tsp smoked paprika
Salt + pepper
Olive oil, for pan-frying
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1/4 cup Greek yogurt
Juice of 1/2 lime
Lime zest
Pinch of salt
Directions
In a medium bowl, combine the tuna, egg, panko, Greek yogurt or mayo, green onions, garlic powder, smoked paprika and lime juice. Season with salt and pepper and mix until just combined.
Divide into four equal portions and firmly shape into patties about ¾-inch thick.
Heat a thin layer of olive oil in a skillet over medium heat. If time allows, chill the patties for 10 minutes before cooking.
Cook for 3 to 4 minutes per side until golden brown and heated through.
Whisk together the Greek yogurt, lime juice, lime zest, and salt. Serve alongside the tuna cakes or drizzle over the top. Garnish with sliced green onions and fresh cilantro, if desired.
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