In a large mixing bowl, combine 2 cans of well-drained tuna, 1 beaten egg, 1/2 cup minced cilantro, 1/4 cup diced onion, 1/4 cup Greek yogurt or mayo, 1/2 cup almond flour, 1 finely chopped jalapeño, and the zest of 1 lemon or lime. Season with 1 teaspoon garlic powder, 1 teaspoon cumin, salt, and pepper to taste. Mix thoroughly.

Using your hands, take portions of the tuna mixture and form them into 6-8 evenly sized patties, about 1 inch thick. Place these patties on a plate lined with parchment paper. Optionally, refrigerate for 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Test the oil with a small piece of the tuna mixture; it should sizzle.

Carefully add the formed patties to the hot skillet, ensuring they are not crowded. Cook each patty for about 5 minutes on one side, or until golden brown. Flip gently and cook the other side for an additional 5 minutes.

Once golden brown, remove the tuna cakes from the skillet and place them on a paper towel-lined plate. Serve warm, optionally drizzled with sriracha aioli.