Coarse salt to taste
1 can oil-packed Italian tuna - (6 oz) drained
1/2 cup fresh peas
1 tablespoon minced jalapeno pepper
1 cup cherry tomatoes halved
1 celery stalk chopped
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
Freshly-ground black pepper to taste
3 lrg eggs
2 tablespoons olive oil
cup cilantro sprigs
Place potatoes in a large pot of salted water. Bring to a boil, and simmer until fork tender, 30 to 40 minutes.
In a medium bowl, combine tuna, peas, jalapeno, tomatoes, celery, mayonnaise, and lemon juice. Season with salt and pepper.
Drain and peel potatoes. Transfer potatoes to a food mill placed over a medium pot; mill the potatoes. Alternatively, use a ricer or mash the potatoes. Add the eggs. Season with salt and pepper; stir to combine.
Form potato mixture into six patties. Heat olive oil in a large skillet over medium heat. Cook potato patties until crisp and golden brown on each side, 3 to 4 minutes.
Mound tuna mixture on each of three potato patties. Top with cilantro, and place a second patty on top. Serve.