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Mexican Tuna Cakes - full of flavor, gluten-free, and topped with a lighter jalapeño cream sauce. Such an awesome way to spice up canned tuna!

Mexican Tuna Cakes with Jalapeño Cream Sauce

Spice up your dinner rotation with these Mexican Tuna Cakes! They are full of flavor, gluten-free, and topped with a lightened-up jalapeño cream sauce.

Course Main
Cuisine Mexican
Keyword jalapeno cream sauce, Mexican, mexican, tuna cakes, tuna cakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 445 kcal

Ingredients

Tuna Cakes:

  • 2 eggs
  • 4 tsp fresh lime juice
  • 1/2 cup crushed corn tortilla chips
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 green onions, chopped
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup corn (I used frozen)
  • 2 garlic cloves, minced
  • 2 Tablespoons cilantro, chopped
  • 2 (5 oz) cans Bumble Bee Tuna
  • 2 Tablespoons olive oil

Jalapeño Cream Sauce:

  • 2 Tablespoons butter
  • 1 cup onion, diced small
  • 1 medium jalapeño, seeded and diced small
  • 2 garlic cloves minced
  • 1 (8 oz) package light cream cheese, softened
  • 1 (4 oz) can diced green chiles
  • 1/2 cup chicken broth

Instructions

  1. In a medium sized bowl, whisk together the eggs and lime juice. Stir in the crushed tortilla chips, cumin, and chili powder to make a paste. Mix in the green onions, black beans, corn, garlic, cilantro, and tuna. Form the mixture into four patties.
  2. Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3-4 minutes per side.
  3. To make the jalapeño cream sauce, melt butter in a medium sized saucepan. Add in onions, jalapeño, and garlic. Cook over medium heat until onions are soft, about five minutes. Add in cream cheese and green chiles and stir until cream cheese is melted. Stir in the chicken broth until mixture is smooth and cook for 1-2 additional minutes. If you prefer a smoother sauce, transfer the sauce to a blender and blend until smooth or blend sauce directly in the pan with an immersion blender.
  4. Top each tuna cake with sauce, then with salsa, guacamole, cilantro, etc. if desired.
Nutrition Facts
Mexican Tuna Cakes with Jalapeño Cream Sauce
Amount Per Serving
Calories 445 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Cholesterol 153mg51%
Sodium 818mg36%
Potassium 539mg15%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 5g6%
Protein 24g48%
Vitamin A 980IU20%
Vitamin C 17.3mg21%
Calcium 170mg17%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.