Tuna cakes are a childhood food that I loved because my grandmother made the best tuna cakes and all you needed was a spritz of lemon.
This is my spin on her recipe. I used avocado instead of the mayo and added jalapeños.
3 green onions
1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
2 large egg, lightly beaten
1/2 of an avocado
1 tablespoon fresh lemon juice
1 tablespoon juice from jalapeño slices
10-12 pickled jalapeño slices
1/3 cup plain dry breadcrumbs
1/3 cup Parmesan cheese
3 cans (6 ounces each) tuna in olive oil, drained and flaked
1 tablespoon olive oil
1. In a food processor place first 2 ingredients into process bowl and pulse till finely chopped.
2. Add next seven ingredients and pulse until mixed well.
3. Dump mixture into a large bowl and add drained tuna. Mix gently until ingredients just hold together.
Using a 1/4 cup cookie scoop packed with tuna mixture, shape into cakes.
In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.