Mexican style tuna patties, "croquetas de atun" prepared with chopped onion and cilantro and topped with cilantro lime dressing. Also known as tuna croquettes.
Keyword: canned tuna, tuna recipe
Author: Andrés Carnalla
45 oz. canstunawater packed
8leavesiceberg lettucehand torn
1cupcilantro lime dressingrecipe below
Finely chop the onion and cilantro.
Drain the tuna. Press to remove as must liquid as possible.
Put the tuna, onion, cilantro, and salt in a mixing bowl then mix until the ingredients are evenly dispersed.
Place an egg-sized scoop of tuna mixture in the palm of your hand and form into a tight patty. Repeat until all of the tuna mixture is used.
Beat the eggs in a mixing bowl then dip each patty in the egg.
After dipping each patty in the egg coat the patty in breadcrumbs.
Place the coated patties on a plate until the are all have been coated.
Fry the patties in ½ cup cooking oil over medium-high heat. Turn once when frying. Cook until both sides are golden brown.
Place the cooked patties on paper towels or paper napkins to remove any excess oil.
Shred the lettuce leaves by hand and serve 2 patties on a bed of lettuce with our cilantro lime dressing for each person. Recipe Below.
OptionalAdd 1 serrano pepper, seeds and veins removed and finely chopped if you want the patties to be a little spicy. StoragePatties are best when eaten immediately but will keep a couple of days in the refrigerator. Reheat to serve.