FISH CAKES

Ingredients

25 ounces canned solid white tuna in water (five 5-ounce cans) OR tuna, salmon...
2 large eggs
1/3 cup, plus 2 tablespoons, plain dry breadcrumbs (or panko)
4 tablespoons mayonnaise (Greek yogurt can be used instead)
1 tablespoons lemon juice (can add more later)
3 jalapeno peppers (or leave them out)
4 tablespoons extra light olive oil
1 teaspoon salt
1/2 teaspoon pepper

Instructions

In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
Iin a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add peppers to the mixture.
Add the tuna, beaten eggs, and breadcrumbs, and mix gently until ingredients just hold together.
In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad.