Crispy Tuna and Potato Cakes Tortitas de Atun y Papa
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Date: 2020-05-15
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Comments and reviews: 10
JT
Grew up on something similar. My mother used canned salmon. Another one was tuna roll-up's. Make a dough like you would use for cinnamon rolls. Liberally spread tuna over the dough along with any herbs like parsley. Roll them up, cut as if cinnamon rolls and bake. Then make a gravy out of cream of mushroom soup. And more canned tuna to the gravy along with some freshly sauteed mushrooms. Serve the tuna rolls covered with the gravy and garnish with green onions and parsley. YUM YUM!
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Grew up on something similar. My mother used canned salmon. Another one was tuna roll-up's. Make a dough like you would use for cinnamon rolls. Liberally spread tuna over the dough along with any herbs like parsley. Roll them up, cut as if cinnamon rolls and bake. Then make a gravy out of cream of mushroom soup. And more canned tuna to the gravy along with some freshly sauteed mushrooms. Serve the tuna rolls covered with the gravy and garnish with green onions and parsley. YUM YUM!
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Wotdermatter
So, we had to watch for 8 minutes while we were shown how everything was prepared. What a waste of time. May I say that as a professional chef, I would have had the ingredients ready, or almost ready, to complete the dish. This was boring, to say the least, and very amateurish and what made it even worse was everything was explained at the same time as it was being performed. Why? By the way, these are usually called fish cakes, 'nuf sed. plamuk aka travellingchef
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So, we had to watch for 8 minutes while we were shown how everything was prepared. What a waste of time. May I say that as a professional chef, I would have had the ingredients ready, or almost ready, to complete the dish. This was boring, to say the least, and very amateurish and what made it even worse was everything was explained at the same time as it was being performed. Why? By the way, these are usually called fish cakes, 'nuf sed. plamuk aka travellingchef
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Gysgt.
Thank You for this Yummie Video! Yes, a 'Tortita' in itself is a pancake, and The best Mexican rice should always be on the dry side. Wet rice is 'Gringo Rice. ' A woman after my own heart; Your range and frying pan were exceptionally clean! Very impressive! especially when millions of people are going to be viewing the video. Okay, 76, 000+, So you have a little ways to go. Thanx again! Keep um comin. ' Cuida te, y DIOS de bendiga! SuperSniperSal USMC Disabled Vet
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Thank You for this Yummie Video! Yes, a 'Tortita' in itself is a pancake, and The best Mexican rice should always be on the dry side. Wet rice is 'Gringo Rice. ' A woman after my own heart; Your range and frying pan were exceptionally clean! Very impressive! especially when millions of people are going to be viewing the video. Okay, 76, 000+, So you have a little ways to go. Thanx again! Keep um comin. ' Cuida te, y DIOS de bendiga! SuperSniperSal USMC Disabled Vet
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Walter
Another great recipe! I'll be making them with some grated cheese in the mix. I love that you don't leave anything in your mixing bowls or on your utensils. And your pan handles are never hanging off in space. Your technique and attention to detail are marks of a true professional. Your presentation is beyond reproach. I would love to sit in your kitchen with your beautiful family and drink strong coffee with you. You're one of, if not the best, chefs on you tube.
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Another great recipe! I'll be making them with some grated cheese in the mix. I love that you don't leave anything in your mixing bowls or on your utensils. And your pan handles are never hanging off in space. Your technique and attention to detail are marks of a true professional. Your presentation is beyond reproach. I would love to sit in your kitchen with your beautiful family and drink strong coffee with you. You're one of, if not the best, chefs on you tube.
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Carrie
While I appreciate people uploading videos, it would be nice if they sped up the process, leaving out things such as their peeling the potatoes, from the video, gave a quick list of ingredients so one does not have to keep bouncing around the video trying to find what was added in, after trying to skip through the peeling of the potatoes. This could have been shortened to a 2-3 minutes long.
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While I appreciate people uploading videos, it would be nice if they sped up the process, leaving out things such as their peeling the potatoes, from the video, gave a quick list of ingredients so one does not have to keep bouncing around the video trying to find what was added in, after trying to skip through the peeling of the potatoes. This could have been shortened to a 2-3 minutes long.
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Rino
one smart advice, don't put the fried food in paper towel quickly after taken from pan. just transfer it to a plate or something and give at least a minute and then transfer it to paper or some other oil absorbing thing. The hot oil will be still in the food and keep frying it, we have to give some time to cool it down otherwise the chemicals in paper or paper itself will mix with food.
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one smart advice, don't put the fried food in paper towel quickly after taken from pan. just transfer it to a plate or something and give at least a minute and then transfer it to paper or some other oil absorbing thing. The hot oil will be still in the food and keep frying it, we have to give some time to cool it down otherwise the chemicals in paper or paper itself will mix with food.
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DORA
I have been eating the tuna patties all my life, I am 70 years old. My mom use saltine crackers instead of potatoes. I use oat meal, add zucchini, to make it more healthy. I like using white albacore tuna instead of the dark tuna. When I make the small tuna patties I put them in a tomatoes sauce made for chili rellenos. Great over rice so good. Thanks for the recipe
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I have been eating the tuna patties all my life, I am 70 years old. My mom use saltine crackers instead of potatoes. I use oat meal, add zucchini, to make it more healthy. I like using white albacore tuna instead of the dark tuna. When I make the small tuna patties I put them in a tomatoes sauce made for chili rellenos. Great over rice so good. Thanks for the recipe
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Irish
Let me call you Mama, because its less key strokes for us old fahts. I've been cooking since I was 4 years old (66 yrs ago) as a slave on my family farm (Woo-Hoo for the Military Draft! I wasn't an infantryman, but I already knew how to blow my nose with one finger, wipe my butt (as in Butt, MT, with onw page from a Sear & Roebuck,
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Let me call you Mama, because its less key strokes for us old fahts. I've been cooking since I was 4 years old (66 yrs ago) as a slave on my family farm (Woo-Hoo for the Military Draft! I wasn't an infantryman, but I already knew how to blow my nose with one finger, wipe my butt (as in Butt, MT, with onw page from a Sear & Roebuck,
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SandcastleDreams
I like this! In fact, I've been thinking about Salmon Cakes and I don't buy Salmon anymore because of the GMO's. I normally use flour and cornmeal with diced onions. Never thought of using potatoes as a substitute because we also at potato pancakes growing up and that was totally different, LOL!
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I like this! In fact, I've been thinking about Salmon Cakes and I don't buy Salmon anymore because of the GMO's. I normally use flour and cornmeal with diced onions. Never thought of using potatoes as a substitute because we also at potato pancakes growing up and that was totally different, LOL!
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Old
I wish I could make these recipes. However, I live with a person that thinks that one serving is 20-30 pieces and it would take me forever to prepare. What would be enough for four people would take me all day to prepare for just one serving for him? Why would anyone enjoy cooking when this is the case?
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I wish I could make these recipes. However, I live with a person that thinks that one serving is 20-30 pieces and it would take me forever to prepare. What would be enough for four people would take me all day to prepare for just one serving for him? Why would anyone enjoy cooking when this is the case?
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