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.
Servings 4 servings
- 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
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.
Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3-4 minutes per side.
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.
Top each tuna cake with sauce, then with salsa, guacamole, cilantro, etc. if desired.
Calories: 445kcal | Carbohydrates: 25g | Protein: 24g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 818mg | Potassium: 539mg | Fiber: 3g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 17.3mg | Calcium: 170mg | Iron: 3.3mg