Tuna Patties and Cilantro Lime Dressing

Croquetas de Atún y aderezo de cilantro

Mar 24, 2026

Enjoy our recipe for Mexican style tuna patties (croquetas de atún). They are prepared with chopped onion and cilantro and you can add some serrano pepper if you want them spicy.

Preparation is quick and easy using pantry staples. You can have the patties and dressing prepared in under 30 minutes with little fuss. They are kid-friendly and easy on the budget.

How to Make

These patties come together quickly with economical pantry staples.

Ingredients:

Canned tuna (water-packed), eggs, onion, cilantro, breadcrumbs, Cooking oil and salt.

Finely chop the cilantro and onion.

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

Put the tuna, onion, cilantro, and salt in a mixing bowl and mix until the ingredients are evenly dispersed.

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

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

After dipping each patty in the egg coat the patty in breadcrumbs.

Place the coated patties on a plate until they are coated.

Fry the patties in ½ cup 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 any excess oil.

Serve the patties on a bed of lettuce with a cilantro lime dressing.

Cilantro Lime Dressing

Homemade dressings are easier to prepare than you might expect. Our creamy cilantro lime dressing takes less than 10 minutes to prepare from start to finish including cleanup.

Greek yogurt gives the dressing body, fresh cilantro, garlic, and lime the tangy taste.

Cilantro is an herb that people either love or hate. If you happen to hate cilantro this dressing just might make you change your mind.

How to make

Ingredients:

1 cup of chopped cilantro (about 12 sprigs)

½ cup Greek yogurt

2 tbsps. lime juice

1 clove garlic

¼ olive oil

1 ½ tbsp. white vinegar

1 tsp. salt

Rinse the cilantro well and pat dry with a paper towel. Remove the stems from the cilantro and discard. Roughly chop the cilantro. You should have about 1 cup of loosely packed cilantro.