Step 1

In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain, press the tuna into the strainer to remove as much liquid as you can. Then prepare the rest of the ingredients.

Step 2

Sauté the onions in a little olive oil for about 8 minutes in a sauté pan over medium, until translucent. Set aside and let cool.

Step 3

While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt, and pepper and whisk till combined. Then add cilantro and jalapeno peppers to the mixture.

Step 4

Add the tuna, beaten eggs, cooked onions, and almond flour (almond meal or breadcrumbs), and mix until ingredients are thoroughly incorporated and hold together.

Step 5

In a large nonstick skillet, heat about a teaspoon of olive oil on high for about a minute, then turn it down to medium to medium-high depending on how hot your stovetop gets.

Step 6

Working in batches, use a packed one-third cup measure of tuna mixture per cake. Turn the tuna cake out into the palm of your hand, firmly keeping the original shape of the measuring cup.

Step 7

Cook the tuna patties until just golden brown and a bit crisp on the outside, about 3 minutes per side. You may need to adjust your heat as you cook them so they don't burn and you may need to add a teaspoon of oil to the pan between batches. Serve hot, or warm over simple arugula or with your favorite veggie side dish. The recipe makes 13-14 patties.