The Best Spicy Jalapeño Tuna Cakes


For the Tuna Cake

  • 3 – 5 ounce cans of white albacore tuna in water, drained
  • 1/4 yellow onion, diced
  • 1/4 cup nonfat Greek yogurt
  • 1 egg, lightly beaten
  • 1/4 cup almond flour
  • 1-2 jalapeños, deseeded (optional) and diced
  • juice from 1/2 lemon
  • salt + pepper to taste
  • 2 tablespoon extra virgin olive oil
  • For the Chipotle Aioli
  • 1/2 cup nonfat Greek yogurt
  • 2 chipotle peppers in adobo sauce


For the Tuna Cakes

  1. In a large bowl combine the tuna, onion, Greek yogurt, egg, almond flour, jalapeño, lemon juice, and salt and pepper to taste, and mix to combine.
  2. Use a 1/3 cup measuring cup to measure out 6 patties, lightly packing them together, and set aside.
  3. In a large nonstick skillet, heat the olive oil over a medium high heat, and cook cakes until golden brown and crisp on the outside, about 3 minutes per side.
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For the Chipotle Aioli

  1. In a blender, purée the Greek yogurt and the peppers until smooth. Serve with the tuna cakes, and enjoy!