Semi-Spicy Tuna Cakes

The original version of this recipe comes from marthastewart.com . I have made a few slight modifications.

I have always loved fish despite the fact we never ate it growing up. Tuna is a great choice if you are seeking a lean protein that is also quickly fixed. 


Makes 2-4 servings.
Time: 10-20 minutes

You'll need:
3 6oz. cans of tuna in vegetable oil, drained and flaked (olive oil if you can find it)
1 lg. egg, lightly beaten
1/2 c. cilantro, coarsely chopped (see the review and suggestions section)
1/3 c bread crumbs
2 Tbs. mayonnaise
1 Tbs. lemon juice
1 jalapeno chile, finely chopped
1-2 Tbs. Vietnam Chili Garlic Sauce 
1-3 Tbs. olive oil

Mix all ingredients excluding the olive oil until ingredients just hold together. Shape into 4-8 cakes. In large skillet heat the olive oil over medium heat. Cook each cake until golden brown and crisp on the outside. Serve hot. 


Review and Suggestions:
This recipe is excellent assuming everything stays stuck when pan frying. I strongly suggest making sure the mixed cakes are fairly sticky which can be accomplished with more mayo.  Other notables: 

1. Possible add-ins include red onions, other types of peppers and other herbs such as parsley. I often substitute the cilantro out entirely or replace it with a different add-in.
2. It is important to chopped add-ins finely, moreso if they are crisp vegetables such as onions. 
3. Use extra caution in flipping the tuna cake to the second side as they have a tendency to smooch or fall apart.