Ingredients

• 1 (6 ounce) can of quality tuna
• 1 tablespoon mayonnaise
• 2 eggs
• 2 slices of good quality bread (crumbled)
• 1 (4 ounce) can green chilies or 4 ounces anaheim chilies
• 2 pickled jalapeno peppers, chopped (optional)
• 1 tablespoon finely chopped walnuts (optional)
• 3 tablespoons chopped fresh cilantro
• 1/2-1 teaspoon lime juice
• 1/2 teaspoon dried chives
• 1 small fresh green onion, chopped
• 1 small garlic clove, chopped
• 1 pinch cumin
• 1 pinch salt and pepper
• 2 tablespoons butter
• 1/2 cup of any salsa
• 2 -3 tablespoons seafood cocktail sauce
• 1/2-3/4 teaspoon any hot sauce
• 1 pickled jalapeno pepper, finely chopped
• 1 teaspoon jalapeno juice, from jar (optional)

Instructions

1. Cakes:.

2. Mix all ingredients (except butter) in a bowl. Consistency should be moldable when squeezed (hold shape) if otherwise add either more liquid or dry ingredients as necessary.

3. Refrigerate for 1/2 to 1 hour.

4. Pat and form into cakes.

5. Fry on a skillet or in a large pan in 2 Tbsp butter (more or less) set to medium low to medium heat.

6. For my electric skillet this is 300°F.

7. Fry until golden, approximately 5 minutes per side.

8. Serve with sauce on top and/or to the side of the cakes while still warm or even when cold.

9. Garnish can be a bit of lime and cilantro leaves.

10. Enjoy!