Begin by draining your solid white albacore tuna using a sieve to remove excess moisture.

In a large mixing bowl, combine the flaked tuna, panko crumbs, egg, chopped onion, minced garlic, cilantro, jalapeño, lime juice, salt, and pepper; mix until well incorporated.

Using a half-cup measuring cup, scoop the mixture and form patties, about 1 inch thick.

Heat a non-stick skillet over medium-high heat, lightly grease it, and cook the patties for approximately 3 minutes on each side.

Serve the cooked tuna cakes on romaine leaves topped with pico de gallo salsa.