Cilantro Jalapeno Tuna Cakes

This Spicy Mexican spin on tuna cakes is packed with flavor and texture and makes a quick healthy low-carb meal in minutes! Cilantro Jalapeno Tuna CakesCanned tuna is a pantry staple in our home because of how convenient it is. We always have a few cans for the nights where we are out of meat and need a quick dinner. Growing up we enjoyed canned tuna in sandwiches and melts and tuna cakes best of all.

This recipe takes canned tuna to the next level with the addition of onion, jalapeno and LOTS of cilantro. The flavor of the cilantro along with the jalapenos and lemon juice makes spicy tuna cakes with a slight crunch that are SUPER delicious. If you’d like to go the extra step, top the tuna patties with a quick homemade sriracha aioli!
Cilantro Jalapeno Tuna CakesTo get started with these tuna cakes all you’ll need is two 5-7 oz cans of tuna, cilantro, jalapeno, an egg, lemon or lime juice, a few tablespoons of mayo and almond flour (or bread crumbs), S &P, and garlic powder. Cumin powder can also be added if you’d like!

Combine all the ingredients in a large bowl, shape into small or large patties and cook on a skillet for a few minutes and there you have it! Warm and flavorful tuna cakes that can be used for meal prepping, in sandwiches, served with a salad, avocados, or a side of veggies. Also, don’t forget to make the sriracha aioli!

To make the tuna cakes spicy and give them an extra kick, chop up the jalapenos without removing the seeds but if spice is not your thing, simply scoop out the inside of the jalapenos and run them under cold water to remove the seeds.

To make the tuna low carb or keto, simply replace the breadcrumbs with almond flour. To make them low fat, replace the mayo with greek yogurt or sour-cream. Cilantro Jalapeno Tuna Cakes

4.25 from 12 votes

Cilantro jalapeno Tuna Cakes

Crispy spicy Mexican inspired tuna cakes are packed with texture and flavor and can be made low-carb or keto. These delicious patties are also great for meal-prepping! 

Course Dinner
Cuisine Mexican
Keyword cakes, dinner, keto, low-carb, patties, spicy, tuna
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 150 kcal


  • 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

For the sriracha aioli

  • 1/2 cup nonfat Greek yogurt or mayo
  • 2 tablespoons sriracha
  • Juice of 1/2 lime


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

Recipe Video

Nutrition Facts
Cilantro jalapeno Tuna Cakes
Amount Per Serving (1 g)
Calories 150 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 43mg 14%
Sodium 205mg 9%
Potassium 97mg 3%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 7g 14%
Vitamin A 1.9%
Vitamin C 11.5%
Calcium 7%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

Cilantro Jalapeno Tuna Cakes


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    Alicia tafua

    Was so looking forward to this and they were just extrem watery and kept falling apart


      Perhaps you did not drain the can of tuna well enough?


    Can you Heat up the the sauce

    Rebecca McAllister

    Okay, these were absolutely delicious! I will be making these again for sure. I added cumin and lime zeSt to the sauce and it was amazing.


    i love the taste of this RECIPE. I just have a hard time keeping them from falling apart. anything I can do to remedy that? am I maybe making the patty to thick?


      I learned that if you chill them for about 5- 10min in the freezer they stay together. These were amazing!

    Veronica M

    These were sooo delicious! Made them for lunch today. For mayo I used McCormick Lime MAYo also SUBSTITUTEd EVOo with Avocado oil ♡ Yum!


    Can you use albacore tuna?


      Yes, Any white tuna should work but albacore is my absolute favorite!

    Dianne Starr

    I made these last night I added ground almonds to the flour to make it almond flour and also added about 1/8 cup of panko bread crumbs as well added more onion than called for and used parsley and full fat greek yogurt. Absolutely delicious. I used one can to tuna flake and one tin of skinless and boneless mackerel. wow so good with the srircha sauce definitely will make again


      Your recipe adaptions sound delicious! I’m glad you enjoyed the tuna cakes 🙂


    With you all the way ! beautiful post !


    Mmmmm these look soo good. I love fish cakes. i might just have to make these next week in shaa Allah!!




      It’s 1/2 cup packed. Just updated the post! 🙂