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Tortitas de atun served on a white plate with lime wedges and a garlic aioli dipping sauce.
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5 from 2 votes

Tortitas de Atún (Tuna Cakes)

These Tortitas de Atún (Tuna Cakes) use just 2 cans of tuna and are ready in 20 minutes, perfect for a snack, lunch, or dinner everyone will love! An easy and tasty recipe for any day!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican
Servings: 8 tortitas
Calories: 135kcal
Author: Catherine Arena

Ingredients

  • 2 cans solid white tuna (in water)
  • ¼ cup onion finely chopped
  • ¼ cup green pepper finely chopped
  • 2 cloves garlic finely minced
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
  • ¼ teaspoon salt and pepper
  • 1 egg
  • ½ tablespoon oil plus more for frying cakes
  • 2 limes or lemons cut into wedges for serving

Homemade Breadcrumbs

  • ½ cup homemade breadcrumbs about 3 slices of sliced bread

Lemon Garlic Aioli

  • ½ cup mayonnaise
  • 1 teaspoon garlic minced
  • 1 teaspoon lemon juice
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • a few dashes of hot sauce (optional)

Instructions

Lemon Garlic Aioli

  • Add all the ingredients to a small bowl and mix well with a fork until smooth and combined. Taste and adjust salt if needed. Set aside.

Homemade Breadcrumbs

  • Add slices of bread to a blender and pulse until you have fresh breadcrumbs. Set aside.

Tuna Mixture

  • Open the tuna cans and drain the liquid well. Add the tuna to a bowl and flake it with a fork.

Saute Onions, Peppers and Garlic

  • In a skillet over medium heat, add ½ tablespoon of oil and cook the peppers and onions until softened. Add the garlic, stir and cook for 30 seconds. Remove from heat and add the ingredients to the bowl with the tuna.
  • Add the remaining ingredients and mix everything together until well combined.

Forming Tortitas (Option 1)

  • Scoop about 2 tablespoons of the tuna mixture into your hand and shape into a small round cake.
  • Lightly coat with breadcrumbs on both sides. Repeat the process until all cakes are formed and coated.
  • Refrigerate for 1 hour before frying. 
    Note: This step is optional, but it helps the cakes hold their shape and not fall apart.

Forming Tortitas (Option 2)

  • Use a ¼ cup measuring cup and add about 2 tablespoons of tuna mixture inside. Gently press down, then flip it onto a plate to form a uniform cake. Repeat with the remaining mixture.
  • Coat each cake with breadcrumbs on both sides. Cover the plate with plastic wrap and refrigerate for 1 hour before frying. 
    Note: This step is optional, but it helps the cakes hold their shape and not fall apart.

Frying Tortitas

  • Add about ½ cup of oil to a skillet over medium heat. Carefully place the tuna cakes into the hot oil and cook until golden brown on one side. Flip and cook the other side until golden and crispy.
  • Remove and drain on paper towels. Serve immediately with the lemon garlic aioli and lemon wedges.

Notes

Recipe Notes:
Variation Add - Ins
  • Grated carrots
  • Zucchini (squeezed dry)
  • Finely diced jalapeños or serranos
  • Mashed potatoes
  • Panko breadcrumbs (inside and/or outside)
  • Crushed crackers (like saltines or Ritz)

Nutrition

Serving: 8tortitas | Calories: 135kcal | Carbohydrates: 9g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 568mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg