Savory Fresh Tuna Patties with Avocado, Cucumber, and Jicama

Every year during Lent season my Mom makes tortitas de camaron (fried egg and shrimp pancakes) smothered in her signature homemade enchilada sauce with rajas de nopales and a side of Mexican rice.  It’s practically a tradition!  I wish I would have been able to share that recipe here, but until I make my weight goal, there will be no frying in my house.  Well, at least nothing that needs more than a tablespoon or two to cook.

Those tortitas de camaron have been on my mind for a little over a week now.   They are sooooo good – and 100% my motivation for these patties.  These Savory Fresh Tuna Patties are extremely versatile in how you use them because of how much flavor they have.  We will definitely be having these again before Lent is over.

So let’s begin.

First off, don’t try to substitute the fresh tuna for canned tuna.  Please don’t!  I promise you it will not be the same. Instead, buy two tuna steaks about 12 ounces for both, and mince them both well.  You can also cut them into big chunks and use a food processor to get them minced to a finer or more ground texture.  I used a knife because using a food processor means more dirty dishes.  Any breaks I can get from that, I’m gonna take!

When everything is all mixed together, cover the bowl and place it in the fridge while you prep the guacamole and salad.

Start the salad by cutting the skin off the jicama with your knife.  It’s too thick for a peeler.  Cut it into 1/4 inch thick slices, then cut the slices into strips, then dice the strips.  Add them to a large bowl.  Peel the cucumber, slice it in half lengthwise, and remove the seeds by scraping them off with the tip of a spoon.  Slice and dice them and put ’em with the jicama.  Mince the mint leaves and add about 1 tablespoon to the bowl as well.  Juice the entire lime and mix about 1 tablespoon into the bowl with jicama, cucumber, and mint.  Add kosher salt to your liking.  Cover and set aside in the fridge.

Now, for the guacamole, I didn’t include a recipe because it’s a simple recipe that isn’t serving as a dip, but more like the glue that brings the patties and salad together.  All you need is about two avocados (peeled and diced), a little lime juice and salt to taste.  That’s it.  Mash it all up together till it looks like a guacamole.  Keep it covered in the fridge until the patties are all cooked.

After the salad and guacamole spread are done, it’s time to start cooking the patties.

Heat a large non-stick pan on medium heat and add about half of the sesame oil.  Add a small pinch of the tuna mixture to the pan to see if the oil is hot enough.  If it gives off a light sizzle, it’s ready.  If it starts smoking the second you put the tuna on the pan, it’s too hot.  So adjust accordingly.

Use a 1/4 cup sized measuring cup to measure each patty. Gently roll them into a ball then flatten them slightly and cook them for about a minute and a half on each side. Cook them in small batches of three or four at a time, placing them on a large plate when done as you go.  After cooking the second batch, use the remaining sesame oil if needed.

Serve them alone with the avocado spread and jicama salad…

with a serving of steamed white rice…

or enjoy them as tuna burgers!

Wondering about mercury levels or what other seafood options you have?  Julie Cohn over at A little bite of life has a great article on Safe Seafood Guidlines For Lent.  It’s an important read for those of us who love seafood.  You should check it out!

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Savory Fresh Tuna Patties with Avocado, Cucumber, and Jicama

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 8 -10 patties

Author Stephanie Chavez

Ingredients

For the Tuna Patties

• 12 ounces fresh tuna, minced (about 1 1/2 cups)
• 2 tablespoons scallions, minced
• 1/4 cup cilantro, minced
• 2 teaspoons ginger, finely chopped
• 1 1/2 cups cremini mushrooms, minced
• 1 large egg
• 2 teaspoons soy sauce
• 1 teaspoon kosher salt
• Pepper (optional)
• 1 1/2 tablespoons sesame oil divided.

For the Jicama Cucumber Salad

• 1 large cucumber, peeled, seeded and diced
• 3 cups jicama, peeled and diced
• 1 large lime, juiced (about 2 tablespoons)
• 1-2 tablespoons mint leaves, minced
• salt to taste

Instructions

1. Preparing the tuna patties: Mince the tuna steaks and all the ingredients for the patties and mix them well in a large bowl. You can also cut the tuna into big chunks and use a food processor to get them minced to a finer or more ground texture.Pulse two or three times, then add remaining prepared ingredients, pulse again until it is well combined. Cover the bowl and place it in the fridge while you prep the guacamole spread and salad.
2. For the jicama and cucumber salad: First remove the skin off the jicama with a knife and cut it into 1/4 inch thick slices. Cut the slices into strips, then dice the strips. Add them to a large bowl. Peel the cucumber, slice it in half lengthwise, and remove the seeds by scraping them off with the tip of a spoon. Slice and dice them and put ‘em with the jicama. Mince the mint leaves and add about 1 tablespoon to the bowl as well. Juice the entire lime and mix about 1 tablespoon into the bowl with jicama, cucumber, and mint. Add kosher salt to your liking. Cover and set aside in the fridge.
3. For the guacamole spread: Mash together two peeled and diced avocados with a little lime juice and salt to taste. Cover and set aside in the fridge.
4. Cooking the tuna patties: Heat a large non-stick pan on medium heat and add about half of the sesame oil. Add a small pinch of the tuna mixture to the pan to see if the oil is hot enough. If it gives off a light sizzle, it’s ready. If it starts to smoke right away, it's too hot. Adjust the heat accordingly. Use a 1/4 cup sized measuring cup to measure each patty. Gently roll them into a ball then flatten them slightly and cook them for about a minute and a half on each side. Cook them in small batches of three or four at a time, placing them on a large plate as you go. After cooking the second batch, use the remaining sesame oil if needed.
5. Serving suggestions: Serve them alone with the avocado spread and jicama salad, with a serving of steamed white rice, or enjoy them as tuna burgers.

Need more ideas for your meatless Friday’s?  Don’t forget there are many more options provided in the blog hop below!