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|My grandpa was a fishing captain in Mexico.|
I sadly didn’t inherit or try hard enough to learn their secrets. Now, the closest I can come to replicating the flavors of home is by trying new recipes and incorporating the spiciness I love into them. One such discovery: the Spicy Jalapeño Tuna Cakes I’ve been trying. They’re super easy yet flavorful! This was a little out of my comfort zone because I was not used to eating tuna in this way. I typically just add jalapeños to my tuna salad, which is also delicious, by the way!
I find what I need to make the tuna cakes at Jewel-Osco. I picked up LA MORENA® Whole Jalapeños (28oz) and LA MORENA® Chipotle Sauce because I know the brand has provided the highest-quality traditional flavors for over 45 years. While the recipe only requires a 7 ounce can, I always pick up the 28 ounce option because I place the leftover jalapeños into a glass jar and always have them handy when I want to top my meals with them. You can also pick up LA MORENA® Sliced Jalapeños (7 or 28 ounces) if you prefer.
Spicy Jalapeño Tuna Cakes:
|Note: Only one egg is necessary for the Spicy Jalapeño Tuna Cakes. I suggest using two LA MORENA® Jalapeños unless you really enjoy spiciness. Chop the jalapeños as finely as possible.|
Makes about two or three tuna cakes per can, which is enough for two or three per person.
1 egg, beaten
2 5-ounce cans of tuna (4 ounces of drained tuna, each)
1/2 cup of chopped cilantro
3/4 cup of plain breadcrumbs
2 tablespoons of mayonnaise
2 tablespoons lemon juice
1/3 chopped red onion
2-3 LA MORENA® Whole Jalapeños, chopped
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons of olive or vegetable oil
|Note: Only 1 egg is needed. Exact measurements not pictured.|
Combine beaten egg, tuna, cilantro, half of the breadcrumbs, mayonnaise, lemon juice, red onion, LA MORENA® Jalapeños, salt and pepper in a bowl in mix. Using a 1/4 measuring cup or a spoon (or your hands), pick up some of the mixture and form a patty in your hands. Place the remaining breadcrumbs on a plate, then roll each side of the patty into the breadcrumbs until covered. Place two to four of patties on the heated, oiled pan at a time and cook on medium heat for about 5 minutes per side.
Each can of tuna makes about three patties, depending on how big you make them in your hands. If you prefer them to be more crispy, cook them for a bit longer on each side. You can enjoy them on a bed of lettuce or spinach if you’d like more greens!
For the Chipotle sour cream sauce you will need:
1/3 cup of sour cream (or crema Mexicana)
4 tablespoons of LA MORENA® Chipotle Sauce.
2 tablespoons lemon juice
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Mix all ingredients in small bowl or ramekin. Add more LA MORENA® Chipotle Sauce as preferred in 1-2 tablespoon increments. Drizzle some sauce on your favorite dishes for added flavor. You can make more than you’ll need and save it for later. It goes on just about anything!
And now I need to master crab cakes! Have you tried LA MORENA® products? What’s your favorite dish to make?