Cilantro jalapeno Tuna Cakes

Ingredients

• 2 5-7 oz each cans of tuna (in water or oil, drained well)
• 1 egg
• 1/2 cup cilantro (minced)
• 1/4 onion (diced)
• 1/4 cup nonfat Greek yogurt or mayo
• 1/4 cup almond flour or breadcrumbs
• 1 jalapeño (deseeded (optional) and diced)
• juice of 1/2 lemon or lime
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon cumin (optional)
• salt and pepper (to taste)
• 2 tablespoon extra virgin olive oil
• 1/2 cup nonfat Greek yogurt or mayo
• 2 tablespoons sriracha
• Juice of 1/2 lime

Instructions

1. 1

   To a large bowl add the drained tuna, egg, cilantro, onion, yogurt or mayo, almond flour, jalapeno, lemon or lime juice, garlic powder, cumin, and a generous sprinkle of salt and pepper. Mix with a fork until fully combined. Shape mixture into 6-8 patties.

2. 2

   Heat oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side. Serve with a side of avocado salad, in a sandwich, on a bed of greens or with a side of veggies. Drizzle with sriracha aioli if desired.

3. 3

   To make cilantro aioli: whisk Greek yogurt or mayo, sriracha, and lime juice until combined.