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Cristobal's Baja Style Tuna Cakes Recipe: Easy, Crispy, and Flavorful

Cristobal's Baja Style Tuna Cakes

Crispy, tender tuna cakes flavored with lime, cilantro, jalapeño, onion, and cumin. This easy recipe makes approximately six small cakes and cooks in one skillet.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Tuna Cake Mixture
  • 2 6-ounce cans Tuna, well drained
  • 1/2 cup Dry breadcrumbs
  • 1/4 cup Mayonnaise
  • 1 Large egg
  • 1/4 cup Finely chopped onion
  • 1/4 cup Chopped fresh cilantro
  • 1 Small jalapeño, seeded and finely minced
  • 1 tablespoon Fresh lime juice
  • 1/2 teaspoon Ground cumin
  • To taste Salt and freshly ground black pepper
For Pan-Frying
  • 2–3 tablespoons Vegetable oil

Method
 

Step-by-Step
  1. Drain the tuna very thoroughly, pressing out excess liquid, and flake it into a mixing bowl.
  2. Add the breadcrumbs, mayonnaise, egg, onion, cilantro, jalapeño, lime juice, cumin, salt, and black pepper. Mix just until the ingredients are combined.
  3. Divide the mixture into six evenly sized portions and shape each portion into a patty about 1/2 to 3/4 inch thick.
  4. For firmer cakes, refrigerate the formed patties for 15–30 minutes before cooking.
  5. Heat 2–3 tablespoons of vegetable oil in a skillet over medium heat. Cook the cakes for about 4–5 minutes per side, turning once, until golden brown and heated through.
  6. Drain the cooked cakes briefly on paper towels and serve hot with lime wedges, salsa, or a Baja-style creamy sauce.

Notes

Drain and press the tuna well because excess moisture can cause the cakes to fall apart. Mix gently, avoid compressing the patties too much, and cook over medium heat so the breadcrumbs brown gradually without scorching.