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Cristobal's Baja Style Tuna Cakes

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“These are similar to crab cakes but are a delicious variation in Baja Mexican style! Despite quite a few ingredients, these are simple, fast and easy, Great for a quality unique appetizer!”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • Cakes
  • 1 (6 ounce) canof quality tuna
  • 1 tablespoon mayonnaise
  • 2 eggs
  • 2 slices of good quality bread (crumbled)
  • 1 (4 ounce) can green chilies or 4 ounces anaheim chilies
  • 2 pickled jalapeno peppers, chopped (optional)
  • 1 tablespoon finely chopped walnuts (optional)
  • 3 tablespoons chopped fresh cilantro
  • 12-1 teaspoon lime juice
  • 12 teaspoon dried chives
  • 1 small fresh green onion, chopped
  • 1 small garlic clove, chopped
  • 1 pinch cumin
  • 1 pinch salt and pepper
  • 2 tablespoons butter
  • Sauce
  • 1 tablespoon mayonnaise
  • 12 cup of any salsa
  • 2 -3 tablespoons seafood cocktail sauce
  • 12-34 teaspoon any hot sauce
  • 1 pickled jalapeno pepper, finely chopped
  • 1 teaspoon jalapeno juice, from jar (optional)

Directions

  1. Cakes:
  2. Mix all ingredients (except butter) in a bowl. Consistency should be moldable when squeezed (hold shape) if otherwise add either more liquid or dry ingredients as necessary.
  3. Refrigerate for 1/2 to 1 hour.
  4. Pat and form into cakes.
  5. Fry on a skillet or in a large pan in 2 Tbsp butter (more or less) set to medium low to medium heat.
  6. For my electric skillet this is 300°F.
  7. Fry until golden, approximately 5 minutes per side.
  8. Serve with sauce on top and/or to the side of the cakes while still warm or even when cold.
  9. Garnish can be a bit of lime and cilantro leaves.
  10. Enjoy!

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