by Jennifer Burns, Dan’s Market
- 2 cans (7 1/2 oz.) tuna, drained
- 1/4 onion, finely diced
- 1/2 jalapeno, finely diced
- 1/4 cup mayonnaise
- 2 eggs, slightly beaten
- 2 tablespoon lemon or lime juice
- 1 cup bread crumbs
- 3 teaspoons olive oil
- Salt and Pepper, to taste
- 1 tomato, sliced
Combine tuna, onion, mayonnaise, egg, lemon or lime juice, bread crumbs, salt and pepper in bowl. Mix well.
Heat the oil in a skillet over medium heat, form the tuna mixture into small cakes. Cook the cakes 3 to 4 minutes on each side until golden brown.
To serve, plate a couple tuna cakes, top with tomato slices and the Creamy Jalapeno Dill Sauce.
Creamy Jalapeno Dill Sauce
- 1 cup sour cream
- 1/2 jalapeno, finely diced
- 1/2 teaspoon dill seeds
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Combine all ingredients in a bowl. Refrigerate for at least an hour for best flavor.
