What's Cookin...

Last night I made tuna cakes (just like crab cakes, but with tuna) and they were delish! I have a killer allergy to shellfish, so this is a great alternative. Plus, the recipe healthy... it is from Cooking Light.

Ingredients (serves 4)

3 cans (6 ounces each) tuna in water, drained and flaked

1 large egg, lightly beaten

1/2 cup fresh cilantro, coarsely chopped

1/3 cup plain dry breadcrumbs (I am going to make this 1/2 cup next time)

2 tablespoons light mayonnaise

1 tablespoon fresh lemon juice

1 jalapeno chile (ribs and seeds removed), finely chopped

1 tablespoon olive oil

1/2 cup prepared salsa

Directions

1. In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.

2. Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.

3. 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.