TUNA CAKES

3 cans (6 ounces each) tuna in olive oil, drained and flaked
1 large egg, lightly beaten
1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
1/3 cup plain dry breadcrumbs
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

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


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


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, and garnish with cilantro sprigs.