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Tuna Patties with Chipotle Cream Sauce

  • Prep 15 min
  • Total 30 min
  • Ingredients 12
  • Servings 4

Ingredients

For Chipotle Sauce:

1
cup crema (Mexican-style cream)
2
chipotle chiles
1
tablespoon chipotle adobo sauce
1
garlic clove
Salt to taste

For Tuna Patties:

3
5-oz cans tuna in water
3
eggs
1/2
cup onion, finely chopped
1
tablespoon cilantro, finely chopped
1
teaspoon garlic salt
1
lime, juiced
1/2
cup olive oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can replace the Mexican crema with Greek yogurt for a more nutritional option.

I have great memories of my mother’s cooking during Lent. I would get home from school and the whole house would smell like fish, lentils, sautéed shrimp and veggies. For 40 days my mother would treat us to a variety of meatless entrees, my favorites being shrimp broth, pipian with nopalitos and tuna patties. Tuna patties are made with simple ingredients and taste delicious. In this recipe, I pair them with a spicy chipotle sauce that adds an extra kick of flavor. Give them a try this Lent season, I guarantee they will be in your dinner menu year-round!

Directions

  • 1 For Chipotle Sauce: Place Mexican crema, chipotle chiles, adobo sauce, garlic clove and salt in blender and mix until smooth. Set aside.
  • 2 For Tuna Patties: In a large mixing bowl, place tuna, eggs, onion, cilantro, garlic salt, and lime juice, and stir until all ingredients are well mixed.
  • 3 Heat olive oil in skillet over medium heat. Form small patties with tuna mixture, approximately 1 1/2 to 2 inches wide and about 1/2 inch thick. Cook for approximately 3 minutes or until golden brown and flip to cook other side. Remove from heat and place on paper towel lined plate to drain excess oil.
  • 4 Serve immediately and top with chipotle cream sauce.

I have great memories of my mother’s cooking during Lent. I would get home from school and the whole house would smell like fish, lentils, sautéed shrimp and veggies. For 40 days my mother would treat us to a variety of meatless entrees, my favorites being shrimp broth, pipian with nopalitos and tuna patties. Tuna patties are made with simple ingredients and taste delicious. In this recipe, I pair them with a spicy chipotle sauce that adds an extra kick of flavor. Give them a try this Lent season, I guarantee they will be in your dinner menu year-round!

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 9, 2015

I have great memories of my mother’s cooking during Lent. I would get home from school and the whole house would smell like fish, lentils, sautéed shrimp and veggies. For 40 days my mother would treat us to a variety of meatless entrees, my favorites being shrimp broth, pipian with nopalitos and tuna patties. Tuna patties are made with simple ingredients and taste delicious. In this recipe, I pair them with a spicy chipotle sauce that adds an extra kick of flavor. Give them a try this Lent season, I guarantee they will be in your dinner menu year-round!