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Tuna Patties with Chipotle Cream Sauce

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  • Prep 15 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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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!
Ericka Sanchez
Updated Sep 9, 2015
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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

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.

Expert Tips

  • tip 1
    You can replace the Mexican crema with Greek yogurt for a more nutritional option.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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