Tortitas de atún – tuna patties in tomato broth

Ingredients for 4 portions

• 5Tomatoes
• 300 gTuna, 3 tins, drained
• 3Eggs
• 60 gBreadcrumbs
• ½Yellow onion, finely chopped
• 10 gCoriander, chopped
• to tasteSalt
• to tasteBlack pepper
• ½Yellow onion, for the broth
• 1 cloveGarlic
• 500 mlChicken stock
• 1 tbspRapeseed oil, for the broth
• 1Serrano chile, whole
• 4 tbspRapeseed oil, for frying

On the side

• 8Corn tortillas

Method

1. Put the tomatoes in a pan, cover with water and boil for 8 minutes, until the skins split.
2. Meanwhile, mix the drained tuna with the eggs, breadcrumbs, chopped onion, coriander, salt and pepper. Shape into 12 small, flat patties.
3. Drain the tomatoes and blend them with the piece of onion, the garlic and the stock.
4. Heat 1 tablespoon of oil in a wide saucepan, pour in the tomato broth (careful, it spits), add the whole chilli and simmer over a low heat for 12 minutes.
5. Meanwhile, heat enough oil to cover the base of a frying pan by about 5 mm and fry the patties in batches for 2–3 minutes a side, until golden. Drain on kitchen paper.
6. Add the patties to the tomato broth, season with salt and simmer for 5 minutes so they take on the flavour.
7. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
8. Serve 3 patties per person in deep plates with plenty of broth and the tortillas alongside.

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