Name: Baked Tuna Croquettes
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 potatoes; 4 cans canned tuna in water; 2 tablespoons onion, finely chopped; 2 tablespoons fresh cilantro, finely chopped; 1/2 teaspoons granulated chicken bouillon; 2 eggs; salt and pepper; 90 grams cream cheese; 3 tablespoons panko; 1/2 cups ketchup, for chipotle ketchup sauce; 2 chipotle chiles, for chipotle ketchup sauce; 2 avocados, for the avocado sauce; 2 tablespoons fresh cilantro, for the avocado sauce; 1 lime, just the juice, for the avocado sauce; 2 serrano chiles, charred while leaving the skin, for the avocado sauce; salt and pepper, for the avocado sauce

Preparation

30 mins

20 mins

Medium

In a pot, pour 2 cups of water and bring it to a boil. When it reaches boiling point, add the potatoes. Let them cook for 20 minutes, poke with a fork; if it goes through easily and the potato slips off the fork, it’s ready; if not, let it cook for 5 more minutes. Turn off the heat and drain, then use a potato masher to mash the potatoes until they are pureed. Drain the water from the tuna and pour it into a bowl along with the onion, potato, cilantro, and cream cheese. Mix all the ingredients together, season with broth, salt, and pepper. Form the croquettes to your desired size and shape them into ovals or fingers.

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Baked Tuna Croquettes

Ingredients

Preparation

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