Cristobal's Baja Style Tuna Cakes

• 1 (6 ounce) canof 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
• 12-1 teaspoon lime juice
• 12 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 tablespoon mayonnaise
• 12 cup of any salsa
• 2 -3 tablespoons seafood cocktail sauce
• 12-34 teaspoon any hot sauce
• 1 pickled jalapeno pepper, finely chopped
• 1 teaspoon jalapeno juice, from jar (optional)

1. Cakes:.
2. Mix all ingredients (except butter) in a bowl.
3. Consistency should be moldable when squeezed (hold shape) if otherwise add either more liquid or dry ingredients as necessary.
4. Refrigerate for 1/2 to 1 hour.
5. Pat and form into cakes.
6. Fry on a skillet or in a large pan in 2 Tbsp butter (more or less) set to medium low to medium heat.
7. For my electric skillet this is 300F.
8. Fry until golden, approximately 5 minutes per side.
9. Serve with sauce on top and/or to the side of the cakes while still warm or even when cold.
10. Garnish can be a bit of lime and cilantro leaves.
11. Enjoy!

tuna, mayonnaise, eggs, bread, green chilies, jalapeno peppers, walnuts, fresh cilantro, lime juice, chives, green onion, garlic, cumin, salt, butter, mayonnaise, salsa, cocktail sauce, hot sauce, jalapeno pepper, jalapeno juice

Taken from www.food.com/recipe/cristobals-baja-style-tuna-cakes-210456 (may not work)