Mexican Tuna Cakes with Jalapeño Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Tuna Cakes with Jalapeño Cream Sauce
Description
Mexican Tuna Cakes with Jalapeño Cream Sauce use pantry ingredients like canned tuna, black beans, and corn, combined with a crispy coating of crushed tortilla chips and spices including cumin and chili powder. The tuna mixture forms patties that are pan-fried to a crispy golden exterior while remaining tender inside. The jalapeño cream sauce balances the cakes with a rich, smooth texture, created by melting cream cheese with diced onions, jalapeño, garlic, and green chiles, and thinning it with chicken broth. The sauce can be blended for a smoother consistency.
The cakes are served topped with this creamy sauce and can be enhanced with additions like salsa or guacamole to suit individual taste preferences, adding fresh and vibrant flavors. The recipe offers a way to turn canned tuna into a more substantial dish with layered textures and spices.
Because the tuna cakes are cooked by frying in olive oil until browned on both sides, they gain a pleasant crispness. The jalapeño cream sauce requires gentle stovetop cooking to soften the vegetables and melt the cream cheese before combining and finishing with broth for ideal pourability.
Ingredients
Tuna Cakes:
- 2 egg
- 4 tsp lime juice fresh
- 1/2 cup corn tortilla chips crushed
- 1 tsp cumin
- 1 tsp chili powder
- 2 green onion chopped
- 1/4 cup black beans drained and rinsed
- 1/4 cup corn (I used frozen)
- 2 garlic minced, cloves
- 2 Tablespoons cilantro chopped
- 2 tuna canned, 5 oz, Bumble Bee brand
- 2 Tablespoons olive oil
Jalapeño Cream Sauce:
- 2 Tablespoons butter
- 1 cup onion diced small
- 1 jalapeno pepper seeded and diced small, medium
- 2 garlic minced, cloves
- 1 cream cheese light, softened, 8 oz package
- 1 diced green chiles 4 oz canned
- 1/2 cup chicken broth
Instructions
- In a medium sized bowl, whisk together the eggs and lime juice. Stir in the crushed tortilla chips, cumin, and chili powder to make a paste. Mix in the green onions, black beans, corn, garlic, cilantro, and tuna. Form the mixture into four patties.
- Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3-4 minutes per side.
- To make the jalapeño cream sauce, melt butter in a medium sized saucepan. Add in onions, jalapeño, and garlic. Cook over medium heat until onions are soft, about five minutes. Add in cream cheese and green chiles and stir until cream cheese is melted. Stir in the chicken broth until mixture is smooth and cook for 1-2 additional minutes. If you prefer a smoother sauce, transfer the sauce to a blender and blend until smooth or blend sauce directly in the pan with an immersion blender.
- Top each tuna cake with sauce, then with salsa, guacamole, cilantro, etc. if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 153mg | 51% |
| Sodium | 818mg | 34% |
| Potassium | 539mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 170mg | 17% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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