Tuna Pancakes With Broccoli Onion and Egg


enough of water
1 broccoli, girl
enough of salt
1 cup asadero cheese, cut into cubes
2 eggs
3 tablespoons onion, finely chopped
1 tablespoon garlic, finely minced
2 cups canned tuna, drained
1/2 cups breadcrumbs
enough salt and pepper, for the broccoli pancakes
enough vegetable oil, to fry
4 tomatoes, for the guajillo sauce
6 guajillo chilies, for the guajillo sauce
2 chipotle chiles, for the guajillo sauce
1/4 onions, for the guajillo sauce
1 clove of garlic, for the guajillo sauce
2 cups chicken broth, for the guajillo sauce
1 tablespoon of fresh coriander, for the guajillo sauce
enough fresh coriander, to decorate
enough onion, in rings, to decorate


In a saucepan over medium heat, heat the water until it boils and cook the broccoli with a little salt until it is soft and shiny. Remove and cut the cooking in ice water, drain.

Cut the broccoli into small pieces and mix with the grilled cheese, the Egg, the onion, the garlic, the tuna, the breadcrumbs, season with salt and pepper.

Shape the pancakes with the help of your hands and cook with a little oil over medium heat in a pan until golden. Drain on absorbent paper.

For the sauce, in a saucepan over medium heat, heat 1 tablespoon of oil and fry the tomatoes, guajillo pepper, chipotle pepper, onion and garlic until softened.

Add the chicken broth, let it boil and cook for another 5 minutes, add the cilantro. Cool slightly.

Blend the sauce ingredients until you get a smooth mixture.

In a saucepan, heat another tablespoon of oil over medium heat and pour in the sauce, season with salt and pepper, cook for 10 more minutes.

Place the tuna pancakes and bathe with the sauce, decorate with coriander and cambray onion rings.

Until you obtain a smooth preparation, season to your liking with salt and pepper and reserve.

Serve the squash blossoms hot with the dressing. Enjoy.