Tuna Empanadas

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Tuna croquettes

Enjoy our recipe for Mexican style tuna empanadas, Tuna croquettes. They are prepared with chopped onion and coriander and you can add a little serrano pepper if you want spicy. We like to serve them with our coriander and lime dressing. Other great options are our fish taco sauce or the lime and chipotle yogurt dressing.

Plate of Mexican tuna patties (croquettes).

Preparation is quick and easy with pantry staples. You can prepare the patties and dressing in less than 30 minutes with little fuss. They are kid friendly and easy on the budget.

Mexican tuna patties served in a green salad.

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How to do

These empanadas are quickly paired with inexpensive pantry staples.

Ingredients:

  • canned tuna (packed in water)
  • eggs
  • onion
  • coriander
  • breadcrumbs
  • cooking oil
  • Salt

Ingredients on the cutting board to make tuna patties.

Finely chop the coriander and onion.

Two bowls of chopped onion and coriander

Drain the tuna. Press to remove wort liquid as possible.

Canned tuna in a colander over the sink.

Put the tuna, onion, coriander and salt in a bowl.

Canned tuna with onion and coriander in a bowl

Mix until ingredients are evenly dispersed.

Tuna, coriander and onion mix in a bowl.

Place an egg-sized tablespoon of the tuna mixture in the palm of your hand and form a tight patty. Do this with all the mix.

Hand-made tuna patties.

Beat the eggs in a bowl and then dip each patty in the egg.

Coating of tuna patties in egg mixture.

After dipping each empanada into the egg layer, the empanada into breadcrumbs.

Coating of tuna patties on breadcrumbs.

Place the coated empanadas on a plate until they are all coated.

Tuna patties ready to cook in yellow plate.

Fry the patties in 1/2 cup of cooking oil over medium-high heat.

Fry tuna patties.

Turn once when frying. Cook until both sides are golden brown.

Fry the tuna patties until golden.

Place the cooked patties on paper towels or paper napkins to remove excess oil.

Tuna patties draining on paper towels to remove excess oil.

Serve the empanadas on a bed of lettuce with our lime and coriander dressing. The recipe is below.

Tuna patties and green salad.

This is a great dish to serve on Meatless Mondays or for Lent.

Alternative names

Tuna empanadas recipe

Mexican-style tuna patties, tuna croquettes prepared with chopped onion and coriander and topped with lime and coriander dressing. Also known as tuna croquettes.

Keyword canned tuna, tuna recipe

Equipment

  • Kitchen knife

  • Cutting board

  • Kitchen spoon

  • mixing bowl

  • Pan

Ingredients

Tuna Empanadas

  • 4 5 oz. cans of tuna packed

  • 3 eggs

  • 2 cups of breadcrumbs

  • 1/2 cup of coriander finely chopped

  • 1/2 Cup of onion finely chopped

  • 1 optional serrano pepper

  • 1 teaspoon salt

  • 1/4 cup cooking oil

Service

  • 8 hand-torn iceberg lettuce leaves

  • 1 cup coriander and lime dressing below

Instructions

Tuna Empanadas

  • Finely chop the onion and coriander.

  • Drain the tuna. Press to remove wort liquid as possible.

  • Place the tuna, onion, coriander, and salt in a bowl, and then mix until the ingredients are evenly dispersed.

  • Place an egg-sized tablespoon of the tuna mixture in the palm of your hand and form a tight patty. Repeat until all the tuna mixture is used.

  • Beat the eggs in a bowl and then dip each patty in the egg.

  • After dipping each empanada into the egg layer, the empanada into breadcrumbs.

  • Place the coated empanadas on a plate until they are all coated.

  • Fry the patties in 1/2 cup of cooking oil over medium-high heat. Turn once when frying. Cook until both sides are golden brown.

  • Place the cooked patties on paper towels or paper napkins to remove excess oil.

Service

  • Shred the lettuce leaves by hand and serve 2 patties on a bed of lettuce with our coriander and lime dressing for each person. The recipe is below.

Notes

Optional Add 1 serrano pepper, remove the seeds and veins and finely chop if you want the patties to be a little spicy. Storage Empanadas are best when eaten right away, but will keep a couple of days in the refrigerator. Reheat to serve.

Nutrition

Serving: 2patties | Calories: 396kcal | Carbohydrates: 42 g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 926 mg | Potassium: 214 mg | Fiber: 3g | Sugar: 5g | Vitamin A: 393 IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 3 mg

Lime and coriander dressing

Creamy coriander and lime dressing. Greek yogurt gives the body the dressing, fresh coriander, garlic, and lime for a tangy, tangy flavor.

Keyword lime and coriander dressing, coriander sauce

Equipment

  • Kitchen knife

  • Cutting board

  • Blender

  • Serving bowl

Ingredients

  • 1 cup chopped coriander (about 12 sprigs) loosely

  • 1/2 cup of Greek yogurt

  • 2 tablespoons lime juice

  • 1 clove garlic

  • 1/4 cup olive oil

  • 1 1/2 tablespoons white vinegar

  • 1 teaspoon salt

Instructions

  • Rinse the coriander well and pat dry with paper towels.

  • Remove the stems and discard them.

  • Cut the coriander roughly.

  • Add all the ingredients to your blender and mix for 1 minute.

  • Refrigerate and let stand 2 hours before serving.

Notes

Substitutions

  • Apple cider vinegar for white vinegar.
  • Plain unsweetened yogurt for Greek yogurt.

Nutrition

Calories: 139kcal | Carbohydrates: 2g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 489 mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270 IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1 mg

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