Ingredients

The following ingredients have 72 Servings
  • 2 large eggs
  • 4 teaspoons fresh lime juice (juice from one small lime)
  • ½ cup crushed corn tortilla chips
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon adobo sauce from canned chipotle peppers
  • 1 small chipotle pepper in adobo sauce (canned and minced)
  • ¼ cup black beans (drained and rinsed)
  • ¼ cup corn (I used frozen)
  • 1/4 cup roasted red pepper (from a jar and finely chopped)
  • 2 tablespoons fresh cilantro (minced)
  • 2 cans Wild Selections® Solid White Albacore Tuna in Water (5 oz each)
  • 1 tablespoon olive oil for cooking
  • 1 small chipotle pepper in adobo sauce (canned*)
  • 1/2 cup + 2 tablespoons water**
  • 1/4 cup extra virgin olive oil
  • 1/2 cup raw cashews
  • juice from lemon
  • 3 tablespoons nutritional yeast***
  • 2 cloves garlic
  • 2 teaspoons bragg liquid aminos****
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika

Instruction

  • For the tuna cakes:
  • In a medium sized bowl, whisk together the eggs and lime juice. Stir in the crushed tortilla chips, seasonings, adobo sauce, chipotle pepper, black beans, corn, red pepper, cilantro and tuna. Form the mixture into six patties.
  • Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3-4 minutes per side.
  • For the chipotle sauce:
  • Place all ingredients in a high-powdered blender. Blend on high for about one to two minutes.
  • Store in the refrigerator for about 1-2 weeks.