Cilantro Jalapeno Tuna Cakes

Macros

P: 31g   F: 11g   C: 29g

*The ingredients listed and calculated macros are considered 1 serving.*

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

• 2 ounces of Albacore tuna

• 2 Large whole eggs , lightly beaten

• 1 TBS of Fresh cilantro-coarsely chopped

• Fresh squeezed lemon- to taste 

• Jalapeno chile peppers- optional

• Onion-finely chopped- to taste 

• Salt and pepper- to taste

• 1 cup Green Veggie of choice 

• ½ cup (100g) of Wild Rice- cooked

Method:

1. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.

2. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk until combined. Then add cilantro and peppers to the mixture

3. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.

4. In a large nonstick skillet, spray with cooking spray of choice, heat on high for about a minute, then turn it down to medium high.

5. Using a packed 1/4 cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side.