Looking for a simple and delicious tuna cake recipe? Look no further! These tuna cakes come together quickly and are perfect for any night of the week.
Are you in need of some fresh recipe ideas for lent?
I love all the traditional Mexican dishes prepared during lent. This recipe for tuna cakes with a Mexican spin has plenty of vegetables for more flavor. Tacos are my #1 favorite Mexican food, but there is more to explore when it comes to authentic Mexican recipes.
We all need a basic red chile sauce in our lives!
In my experience as a Mexican food blogger, people are in search for that perfect red chile sauce (salsa). I am not saying this is the all perfect recipe, but I stand by it for being easy and delicious! No doubt about that! Experiment with the recipe. You can use all dried chiles or add some fresh green chile peppers into the mix for more flavor.
Tuna Cakes (Tortitas de Atun)
- 1 cup Grapeseed or Olive oil
- 1/3 cup onion finely diced
- 1 serrano or jalapeño seeded and mince
- 1/3 cup carrot peeled and finely dice
- 1/3 cup celery finely diced
- 1 large clove of garlic minced
- Pinch of salt and pepper or to taste
- 12-14 oz of tuna in water drained well
- zest of 1 lemon or lime
- 3 tablespoons lemon juice or lime
- 1 tablespoon Mexican-style hot sauce
- 18 saltine crackers finely crushed
- 2 large eggs lightly beaten
- 1 tbsp cilantro finely chopped
- 1 cup your favorite salsa see link for chile sauce
- Lemon or lime wedges
- Cilantro chopped
- In a skillet at medium heat add 2 tablespoons of oil. After a minute, add the onions, serrano, carrots and celery. Season with a pinch of salt and pepper. Saute for 5 minutes. Add the garlic and saute for one more minute. Remove from heat at let cool completely.
- When ready, in a large bowl add the tuna, cooled vegetables, lemon zest and juice, hot sauce, saltines, cilantro and eggs. Mix well and set aside.
- To a medium skillet, add the remaining oil and preheat to medium for a few minutes. While oil preheats, line a baking pan with wax or parchment paper. Form 10 equal tuna cakes and place onto parchment paper.
- Before frying, test the oil to make sure it's not too hot. Otherwise the tuna cakes will burn on the surface before cooking all the way through. Fry for 3-4 minutes per side. Do not over crowd the pan or it will be difficult to flip the cakes over. Transfer fried cakes to a plate lined with paper towels or transfer to a low temperature heated oven to keep warm.
- Serve tuna cakes with your favorite salad, rice and beans. Garnish with lemon, hot sauce or salsa and cilantro. Cool completely before storing in the refrigerator.