Cristobals Baja Style Tuna Cakes Recipes

BAJA-STYLE AHI TUNA TARTARE

Baja-Style Ahi Tuna Tartare image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 pounds sushi-grade ahi tuna, diced
1/4 cup diced peeled seeded cucumber
3 tablespoons capers, drained
2 tablespoons sesame seeds, toasted
1/4 cup sliced pitted kalamata olives
1 tablespoon chopped fresh cilantro leaves
Corn tostadas

Steps:

In a medium bowl, whisk together the olive oil, soy sauce and lime juice.
Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.
Divide the tartare between 4 chilled serving bowls and serve with tostadas.

SPICY CANNED TUNA FISH CAKES

Spicy Canned Tuna Fish Cakes image

A simple and yummy recipe to use up the canned tuna you have in your pantry along with other simple ingredients. Serve with Sriracha-mayo, and freshly cut limes.

Provided by Matthew Francis

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 25m

Yield 3

Number Of Ingredients 9

Ingredients

1 (12 ounce) can tuna, drained
½ cup chopped scallions
½ cup dry bread crumbs, or as needed
1 large egg
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon Sriracha
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 16.3 g, Cholesterol 95.6 mg, Fat 12.6 g, Fiber 1.4 g, Protein 33.5 g, SaturatedFat 2.2 g, Sodium 466.6 mg, Sugar 1.9 g

EASY TUNA CAKES

Easy Tuna Cakes image

Make and share this Easy Tuna Cakes recipe from Food.com.

Provided by Princess Pea

Categories Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) cans albacore tuna, drained and flaked
1 cup seasoned bread crumbs, divided
1 egg, beaten
1/4 cup finely chopped green onion
1/4 cup finely chopped sweet red pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon butter

Steps:

In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
Divide mixture into eight portions; shape into 2-inch balls.
Roll balls in remaining bread crumbs.
Flatten to 1/2 inch thickness.
In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

OLD BAY SEASONED TUNA CAKES

Old Bay Seasoned Tuna Cakes image

Make and share this Old Bay Seasoned Tuna Cakes recipe from Food.com.

Provided by Poor College Kid

Categories Tuna

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 ounce) can chunk light tuna
1/4 cup red bell pepper, diced
1/4 cup Egg Beaters egg substitute
1/8 cup breadcrumbs (plain)
1 teaspoon Old Bay Seasoning
1 teaspoon onion, minced

Steps:

Mix all ingredients.
Form mixture into two equal size patties.
Fry patties on non-stick pan with light vegetable oil non-stick spray until browned on both sides.
Serve immediately.

Nutrition Facts : Calories 261.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 51, Sodium 674.6, Carbohydrate 12.3, Fiber 1.4, Sugar 2.5, Protein 45.6

TUNA CAKES WITH ARUGULA-TOMATO SALAD

Tuna Cakes with Arugula-Tomato Salad image

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.

Provided by Greg Lofts

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 9

Ingredients

1/3 cup Dijonnaise
1 teaspoon grated lemon zest and 1 tablespoon fresh juice, plus wedges for serving
1/3 cup chopped dill pickle
2 cans (each 5 ounces) tuna, preferably in water, drained and flaked
1 cup peeled, grated carrot (from 2)
1 cup panko breadcrumbs
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
Arugula and halved cherry tomatoes, for serving

Steps:

In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

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