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Southwestern Tuna Cakes with Chipotle Sauce
Ingredients
  • subheading: For the tuna cakes:
  • 2 eggs
  • 4 teaspoons fresh lime juice (juice from one small lime)
  • ½ cup crushed corn tortilla chips
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon adobo sauce from canned chipotle peppers
  • 1 small chipotle pepper in adobo sauce, canned and minced
  • ¼ cup black beans, drained and rinsed
  • ¼ cup corn (I used frozen)
  • ¼ cup roasted red pepper, from a jar and finely chopped
  • 2 tablespoons fresh cilantro, minced
  • 2 (5 oz.) cans Wild Selections® Solid White Albacore Tuna in Water
  • 1 tablespoon olive oil for cooking
  • subheading: For the chipotle sauce:
  • 1 small chipotle pepper in adobo sauce, canned*
  • ½ cup + 2 tablespoons water**
  • ¼ cup extra virgin olive oil
  • ½ cup raw cashews
  • juice from lemon
  • 3 tablespoons nutritional yeast***
  • 2 cloves garlic
  • 2 teaspoons bragg liquid aminos****
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
Steps
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