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 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 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.

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