Mexican Tuna Cakes (Tortitas de Atun)

Mexican tuna cakes, also known as tortitas de atun are quick, easy, and delicious. These tasty tuna patties are made with canned tuna, veggies, and flavourful spices, then breaded and pan-fried. They are warm and soft on the inside, with a crispy crunch on the outside. Dip them into a creamy aioli or just plain mayo, and you’ve got the perfect snack. The best part about these tuna croquettes? They come together in about 20 minutes. It's the perfect dish to make on busy weeknights or any day of the week.

Why You’ll Love Mexican Tuna Cakes (Tortitas De Atun)

• Canned tuna is a staple. Canned fish is a pantry staple, an easy ingredient to keep on hand, and it’s even easier to cook with. If you’re someone who avoids cooking fish because you’ve never done it before, this is the perfect recipe to introduce you to cooking with seafood.
• The thick, crispy, Parmesan breading. Fried foods hit differently, and these Mexican tuna cakes deliver the decadent textures and flavors you want when eating fried food, but without the deep-frying. The breading on these tuna cakes are so crispy, thick, and delicious that you’ll be craving tortitas de atun when you least expect it.
• Packed with nutrient-rich flavor. As if using a lean protein like tuna wasn't enough, these Mexican tuna cakes also include fresh carrots, onions, and cilantro. These veggies add flavor and nutrients to your tortitas de atun.

Ingredients

To make these delicious Mexican tuna cakes, you will need the following ingredients:

• canned tuna
• breadcrumbs
• eggs
• onion
• fresh cilantro
• carrot
• lemon juice
• seasoning - garlic powder, paprika, salt, and pepper.
• breading - made with breadcrumbs and Parmesan cheese. You can also use an egg to make a thicker coating.
• vegetable oil - for pan-frying.
• for serving - you can serve with mayonnaise, fresh cilantro, and a squeeze of lime juice.

You will also need measuring cups and spoons, mixing bowl, and a large skillet or frying pan (I used a cast-iron skillet).

How to Make the Best Mexican Tuna Cakes (Tortitas de Atun)

1. Make the tuna patties. In a large mixing bowl, add canned tuna, breadcrumbs, eggs, onions, cilantro, carrots, lemon juice, garlic powder, paprika, salt and pepper. Stir well until evenly combined. Take ¼ cup of the tuna mixture at a time and firmly roll into patties, about 8-9 patties. Set aside.

2. Coat the patties with breading. In a shallow plate, make the breading by whisking together breadcrumbs and Parmesan cheese until combined. Dip both sides of each patty into the breadcrumb mixture to coat and gently press breadcrumbs into the patties to adhere as much as possible. (If you want a thicker breading, prepare a shallow plate for beaten egg and dip patties in the egg and evenly coat, and then coat completely with the breadcrumb mixture. Shake off any excess breadcrumbs).

3. Pan fry the tuna cakes. Heat vegetable oil in a skillet or frying pan over medium-high heat for 2 minutes until the hot oil sizzles. Gently add the breaded tuna cakes in the skillet and pan fry until nicely browned, about 4-5 minutes on each side. You can likely fit 4-5 tuna cakes at a time. Remove from pan and let rest for 5 minutes. Repeat with remaining tuna cakes.
4. Serve. Serve with a side of mayonnaise, a sprinkle of fresh cilantro, and lime wedges, if desired.

More Mexican Recipes

• 30 Best Mexican Recipes
• Shrimp Avocado Tostadas
• Mexican Ground Beef Tacos
• Chicken Enchiladas
• Fish Tacos with Lime Crema
• Beef Taco Salad
• Shrimp Tacos with Lime Crema Slaw
• Vegan Chickpea Tacos

Recipe

Mexican Tuna Cakes (Tortitas de Atun)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Sam Hu | Ahead of Thyme
• Total Time: 20 minutes
• Yield: 3-4 servings

Print Recipe

Pin Recipe

Description

Mexican tuna cakes, or tortitas de atun, are quick, easy, and delicious. Made with canned tuna, these tuna patties come together in about 20 minutes. 

---

Ingredients

• 2 (5 oz.) cans tuna, drained
• ½ cup breadcrumbs
• 2 eggs
• ¼ cup onion, diced
• ¼ cup fresh cilantro, finely chopped
• 1 medium carrot, grated or finely chopped
• ½ tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons vegetable oil (for pan-frying)
• 2 tablespoons mayonnaise (optional, for serving)
• fresh cilantro, chopped (optional, for serving)
• lime, wedged (optional, for serving)

For breading:

• ¼ cup breadcrumbs
• ¼ cup Parmesan cheese, grated
• 1 egg, beaten (optional, for a thicker coating)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large mixing bowl, add canned tuna, breadcrumbs, eggs, onions, cilantro, carrots, lemon juice, garlic powder, paprika, salt and pepper. Stir well until evenly combined.
2. Take ¼ cup of the tuna mixture at a time and firmly roll into patties, about 8-9 patties. Set aside.
3. In a shallow plate, make the breading by whisking together breadcrumbs and Parmesan cheese until combined.
4. Dip both sides of each patty into the breadcrumb mixture to coat and gently press breadcrumbs into the patties to adhere as much as possible. (If you want a thicker breading, prepare a shallow plate for beaten egg and dip patties in the egg and evenly coat, and then coat completely with the breadcrumb mixture. Shake off any excess breadcrumbs).
5. Heat vegetable oil in a skillet or frying pan over medium-high heat for 2 minutes until the hot oil sizzles. Gently add the breaded tuna cakes in the skillet and pan fry until nicely browned, about 4-5 minutes on each side. You can likely fit 4-5 tuna cakes at a time. Remove from pan and let rest for 5 minutes. Repeat with remaining tuna cakes.
6. Serve with a side of mayonnaise, a sprinkle of fresh cilantro, and lime wedges, if desired.

Notes

How to store: Tortitas de atun are best served hot and fresh. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Let them cool completely before placing them in the container to avoid condensation and soggy tuna cakes.

How to reheat: Mexican tuna cakes are best reheated in the oven at 350F for 8-10 minutes until warmed all the way through. You can also reheat them in the microwave in 20 second increments until warmed through.

How to make your own aioli: These Mexican tuna cakes taste best when served with mayonnaise or aioli (a mix of mayonnaise and other ingredients). You can easily make your own aioli by mixing in your favorite sauce, like barbecue, ketchup, or hot sauce, with some mayo!

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Seafood
• Method: Pan fry
• Cuisine: Mexican

608 Shares

Pin598

Yum8

Share

Tweet2

More