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Huevo San Juan®

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Tuna cakes with Broccoli

1 h
50 min
Easy
4.91
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Nothing like homemade food but with a different and original touch. This is the recipe for Tuna cakes with Broccoli, a Lenten recipe that goes a long way and is economical.

Since every dish can have a lighter version, you can bake the tuna cakes at 180°C (356°F), with a little oil spray and remove until golden brown.
Learn more about Huevo San Juan®

Ingredients

6 servings
  • enough of Water
  • 1 broccoli small
  • enough of Salt
  • 1 Cup of asadero cheese cut into cubes
  • 2 San Juan® egg
  • 3 spoonfuls of onion finely chopped
  • 1 tablespoon of garlic finely chopped
  • 2 cups of canned tuna drained
  • 1/2 Cup of ground bread
  • enough of salt and pepper for broccoli cakes
  • enough of vegetable oil to fry
  • 4 tomatoes for the guajillo sauce
  • 6 guajillo chili peppers for the guajillo sauce
  • 2 chipotle chili peppers for the guajillo sauce
  • 1/4 of onion for the guajillo sauce
  • 1 clove of garlic for the guajillo sauce
  • 2 cups of chicken soup for the guajillo sauce
  • 1 tablespoon of coriander for the guajillo sauce
  • enough of coriander to decorate
  • enough of onion rings, to decorate

Preparation

In a saucepan over medium heat heat the water and bring to a boil, cook the broccoli with a little salt until it is soft and shiny. Remove and cool with cold water with ice, drain.
Cut the broccoli into small pieces and mix with the asadero cheese, the San Juan® egg, the onion, the garlic, the tuna, the breadcrumbs, season with salt and pepper.
Form the cakes with your hands and cook with a little oil over medium heat in a pan until golden brown. Drain on absorbent paper.
For the sauce, in a saucepan over medium heat, heat 1 tablespoon of oil and fry the tomatoes, guajillo chili, chipotle chili, onion and garlic until softened. Add the chicken broth, bring to a boil and cook for 5 more minutes, add the cilantro. Cool slightly
Blend the sauce ingredients until you get a smooth mixture.
In a saucepan heat another spoonful of oil over medium heat and pour the sauce, season with salt and pepper, cook 10 minutes more.
Place the tuna cakes and dip with the sauce, garnish with cilantro and chambray onion rings.

PRESENTATION

On a plate, accompanied with white rice.

TIPS

If you want to reduce the excess fat, you can bake the cakes with a little oil spray at 180°C (356°F) and remove until golden brown. . until golden brown.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
365
kcal
18%
Carbohydrates
20.7
g
6.9%
Proteins
35.8
g
72%
Lipids
14.6
g
22%
Fiber
1.2
g
2.4%
Sugar
4.2
g
4.6%
Cholesterol
71.3
mg
24%
Esha
Rate this tip
Ratings (11)
Susana Felix
26/09/2019 19:14:38
Riquisimas gracias por la receta
Olga Maria Espinosa Sosa
26/09/2019 07:58:08
Excelente
Aurora Galindo
18/07/2019 15:22:39
Las hice y me quedaron deliciosas Gracias kiwi limón
Liz Baez
25/06/2019 14:09:35
Fáciles de hacer y muy ricas
Muñoz Nicaragua
07/06/2019 13:59:42
El Chile guajillo es picante ? Se ven deliciosas
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