Cristobal's Baja Style Tuna Cakes
Get a taste of coastal perfection with Cristobal's Baja Style Tuna Cakes, a vibrant and flavorful twist on a classic dish. These golden, crispy cakes are made with tender canned tuna, bright lime zest, fresh cilantro, and a kick of jalapeño, all bound together with panko breadcrumbs for the perfect crunch. Infused with hints of cumin and a touch of zest, these savory patties are fried to perfection and served with creamy chipotle mayo or tangy salsa for an irresistible Baja-inspired bite. Whether topped with fresh avocado slices or paired with a crisp salad, these quick and easy tuna cakes—ready in just 25 minutes—are perfect for weeknight dinners or casual brunches. Packed with bold flavors and vibrant textures, they’re a crowd-pleasing seafood treat you’ll make again and again!
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Ingredients
- 2 cans (5 oz each) Canned tuna (in water, drained)
- 0.75 cup Panko breadcrumbs
- 2 large Eggs
- 3 tablespoons Mayonnaise
- 2 tablespoons Fresh cilantro, chopped
- 0.25 cup Red onion, finely chopped
- 1 small Jalapeño, seeds removed and finely diced
- 1 teaspoon Lime zest
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Vegetable oil (or neutral frying oil)
- 1 sliced Avocado (for garnish, optional)
- 0.5 cup Chipotle mayo or salsa (for serving)
Directions
Step 1
In a large mixing bowl, flake the drained tuna with a fork to break it into smaller pieces.
Step 2
Add the panko breadcrumbs, eggs, mayonnaise, chopped cilantro, red onion, diced jalapeño, lime zest, lime juice, ground cumin, salt, and black pepper to the bowl with the tuna.
Step 3
Gently mix all the ingredients until well combined. Be careful not to over-mix, as this can make the cakes dense.
Step 4
Using your hands, form the mixture into 8 equal-sized patties, about 2-3 inches in diameter. Place them on a plate or parchment-lined tray and refrigerate for 15 minutes to help them firm up.
Step 5
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the tuna cakes in the skillet, working in batches if necessary to avoid overcrowding.
Step 6
Fry the tuna cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 7
Serve the tuna cakes warm, garnished with sliced avocado and a dollop of chipotle mayo or your favorite Baja-style salsa.
Nutrition Facts
| Serving size | (670.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2276.1 |
| Total Fat 213.0g | 0% |
| Saturated Fat 29.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 476.3mg | 0% |
| Sodium 2568.7mg | 0% |
| Total Carbohydrate 68.9g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 11.0g | |
| Protein 38.3g | 0% |
| Vitamin D 127.4IU | 0% |
| Calcium 184.2mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1310.5mg | 0% |
Source of Calories