mexican tuna croquettes

★★★★★ 1 Review
MizWasy avatar
By Hope Wasylenki
from Gahanna, OH

I'm not a tuna fan and I really hate canned salmon, but we all need to eat more fish for health. I like crabcakes and Granny used to make salmon cakes (ick) so I figured I could make tuna cakes that don't have a tuna-fish taste. I think these fit the bill. Check out the blog: for more recipes.

★★★★★ 1 Review
serves 4-5
prep time 20 Min
cook time 5 Min
method Pan Fry

Ingredients For mexican tuna croquettes

  • corn tortilla chips (abut half a bag - 7 oz)
  • 2
    cans or pouches white albacore tuna, drained and flaked
  • 1/2 - 3/4 c
    salsa or picante sauce
  • 1 Tbsp
    cilantro, fresh, minced
  • 1 clove
    garlic, finely minced
  • 2
  • zest and juice of 1/2 a lime
  • 1 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground red pepper
  • 2 - 4 Tbsp
    olive oil

How To Make mexican tuna croquettes

  • 1
    Whiz corn tortilla chips in a food processor until finely ground (almost flour-like) - you need about 1 1/2 cups.
  • 2
    In a large bowl, mix tuna, salsa, cilantro, garlic, and eggs together.
  • 3
    Blend seasonings and ground corn chips together and mix about 1/3 mixture into tuna mixture. Reserve remaining crumbs for the coating.
  • 4
    Let stand for about 10 minutes for flavors to mingle and crumbs to absorb some of the moisture.
  • 5
    Form into 8-10 balls, coat in remaining tortilla crumbs and set aside. (The tuna balls are easier to work with.)
  • 6
    Heat olive oil in a medium skillet over medium heat. Place balls into skillet, and flatten into patties. Fry each patty about 5 minutes on each side, until golden brown.
  • 7
    Garnish with salsa, sour cream, sliced black olives and cilantro