RECIPE:
na Patties in Tomato Salsa
10 oz flaked tuna
3 eggs seperated
4 tbs flour
14.5 oz can petite diced tomatoes
1/4 chopped onion
1 chopped serrano pepper
salt
pepper
garlic powder
ground cumin
chopped chives
prepare all your ingredients by chopping onions, serrano, and tomato if you use fresh. place the tuna in a bowl and break it up with a fork. seperate your eggs by placing egg whites in a seperate bowl and yolk into tuna. Mix the egg yolks and tuna. add the flour 1 tbs at time, use less if needed. Mix this all up well and season to taste so that when you grab some and squeeze it sticks together. Set aside. fluff up the egg whites using a hand mixer till they are super white and fluffy and form peaks. set aside and prepare a skillet with about 1/2 inch of oil on high till hot enough to fry a drop of the egg whites. it will sizzle and it will be ready. lower temp to med high. start forming your tuna patties and laying on parchment. grab each and using spatula smear egg white on one side then carefully lay that side of patty into the oil using a second spatula or spoon so your hands do not touch the oil. smear some more egg whites now on the top of patty which has none and do this to a second patty. depending on size of your skillet you will want to do this with 2 or 3 patties at a time. using 2 utensil flip your patties over carefully to fry on top side which is now down side. spoon hot oil over any parts you still see white egg whites. make sure they become golden and crispy before removing and placing on a paper napkin lined plate. the napkin will absorb any excess oil. do this to all your patties till done. drain some of the oil from pan leaving just a bit on bottom to make the salsa. add chopped onions and saute till translucent and a bit golden. Add the diced tomato and let it heat up enough that you can smash some of the bits of tomato with back of spatula or spoon. this will thicken the sauce (if using fresh tomatoes it will help release the juice from tomato) season with salt and pepper to taste. lastly add your serrano bits and heat up just a bit so the oil from your chopped chile infuses into the salsa. you can place your tuna patties into the salsa and cover for about 3 minutes or leave the tuna patties on plate and cover the salsa and cook 3 minutes. this depends on wether you like your patties to remain a bit crispy on both sides. i do recommend if you wish to keep them crispy make the salsa first in a seperate skillet covering to keep it warm then make your patties so you can serve them immediately after frying and draining. serve them on a plate 1 or 2 for each person. 1 is very filling if you add sides to your plate. I do suggest serving with some other fish you prepare and spanish rice and beans. You can make these patties using mashed potatoes seasoned with dry shrimp and the seasonings mentioned above. make them the same way described above. enjoy!
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