Begin by draining two cans of Albacore tuna, ensuring all excess liquid is removed. Transfer the tuna to a sizable mixing bowl and use a fork to break it apart into smaller chunks.

Add finely chopped jalapeño, sliced green onions, and chopped cilantro to the bowl with the tuna. Next, incorporate one beaten egg, a dollop of plain Greek yogurt, and panko breadcrumbs. Sprinkle in garlic powder, ground cumin, kosher salt, and freshly ground black pepper. Mix everything thoroughly.

Once the mixture is combined, use your hands to shape it into roughly six equal-sized patties. Press them firmly to ensure they hold together. Place the formed patties on a plate and refrigerate for about 30 minutes.

Heat a cast-iron skillet over medium-high heat and add a drizzle of olive oil. Carefully place the cold patties in the pan, cooking each side for about 4-5 minutes until they develop a golden brown crust.

Remove the crispy Spicy Tuna Cakes from the skillet and place them on a paper towel-lined plate. For an extra flavor kick, consider drizzling them with Chipotle Ranch Dressing.