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Tuna Patties with Chipotle Cream Sauce

Name: Tuna Patties with Chipotle Cream Sauce
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup crema (Mexican-style cream); 2 chipotle chiles; 1 tablespoon chipotle adobo sauce; 1 garlic clove; Salt to taste; 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

Prep 15 min
Total 30 min
Ingredients 12
Servings 4

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!

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.

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

No nutrition information available for 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!