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Huevo San Juan®

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Tuna cakes with Broccoli

1 h
50 min
Easy
4.89
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372
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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 piece of broccoli small
  • enough of Salt
  • 1 Cup of asadero cheese cut into cubes
  • 2 pieces of 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 pieces of tomato for the guajillo sauce
  • 6 pieces of guajillo chili pepper for the guajillo sauce
  • 2 pieces of chipotle chile pepper for the guajillo sauce
  • 1/4 of piece 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 (9)
    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
    claudia del carmen silvan carrasco
    28/05/2019 12:05:22
    Super fáciles y ricas
    Clara Ivette González Vicencio
    06/05/2019 16:45:27
    Me gustan mucho.
    see more

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