Ingredients
Makes: 4 servings
Start to Finish: 1 hour 26 minutes
Cook: 6 minutes
FOR TUNA CAKES:
- 11⁄2 cups tuna salad from deli
- 1 tablespoon fresh cilantro, freshly chopped
- 1 tablespoon lemon juice, Minute Maid®
- 2 teaspoons chopped chipotle chiles in adobo, Embassa®
- 1 teaspoon salt-free fajita seasoning, The Spice Hunter®
- 1 box (8.5-ounce) corn muffin mix, Jiffy®
- 3 tablespoons canola oil
FOR SALSA:
- 1 cup salsa verde, Pace®
- 1⁄4 cup fresh cilantro, finely chopped
- 2 scallions (green onions), finely chopped
- 1 tablespoon lemon juice, Minute Maid®
Directions
For Tuna Cakes, in a medium bowl, stir together tuna salad, cilantro, lemon juice, chipotles, and fajita seasoning. Add 2⁄3 cup of the dry muffin mix, folding just until combined.
Sprinkle half of the remaining dry corn muffin mix into a 9×13-inch baking pan or onto a platter. Wet hands and form 8 tuna cakes; set tuna cakes on top of corn muffin mix. Sprinkle remaining dry corn muffin mix over cakes and refrigerate for 1 hour.
For the salsa, in a small bowl, stir together salsa verde, cilantro, scallions, and lemon juice. Set aside until ready to serve.
In a large skillet, heat oil over medium heat. Carefully add tuna cakes to hot oil; fry for 6 to 8 minutes or until golden brown and heated through, carefully turning once. Serve hot tuna cakes with salsa.
