Torticas de Atún (Tuna Fritters)

My grandmother used to make Torticas for the family using different ingredients like broccoli, cauliflower, green beans and corn and we loved them. These Torticas de Atún or Tuna Fritters are also one of Mamita’s dishes. They are delicious and a kid friendly way to use a can of tuna.

Buen provecho!



(4 servings)

  • Olive oil
  • 1/2 cup grated onions
  • 1/2 cup finely chopped red bell pepper
  • 2 tuna cans
  • 3/4 cup of milk
  • 1 beaten egg
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 5 tablespoons all purpose flour
  • Salt and pepper
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Vegetable oil for frying


  1. In a fry pan over medium heat, warm the olive oil. Add the onions, red bell pepper and cook, stirring occasionally, until browned, about 5 minutes. Set aside.
  2. n a bowl, combine the flour, the tuna, milk, egg, cumin, garlic powder and paprika. Stir until well mixed.
  3. Stir in the cooked onions, red bell pepper and parsley. The batter should be thick. Season with salt and pepper.
  4. In a skillet heat the oil. Line a baking sheet with paper towels and set aside. Working in batches, drop the batter into the skillet, using an ice cream scooper, one scoop for each fritter. Cook, turning the fritters once, until golden brown and crisp, 3 to 4 minutes per side.
  5. ransfer the fritters to the paper towel-lined baking sheet to drain. Repeat with the remaining batter. Serve the fritters immediately.
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  1. says

    I am sitting in a hostipal room taking care of my dad..starving to death and you come up with these…how mean you are to tempt in this manner…LOL
    They look abosolutely delicious…

  2. samir says

    wow! i just made these and they were so delicious,,we have someting simliar in middle eastern cuisine called mshat or ijjeh,,usually made with cauliflower or zuccini( the spicing being a bit different) but i love the latin mix of flavors esp the red pepper,,the only thing i did different was use less milk about 1/2 cup, thought more would make it runny.. a couple of questions about that, what does the milk do? my torticas were dense so does the milk lighten them a bit ?, and do you flattem with spatula when placed in oil? also drained tuna right? thank you in advance, as you tell i plan on making these again !


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