Torta Salada de Atún is a savory tuna cake that's popular in parts of Latin America, especially in Brazil.
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It's made with a soft batter-similar to a sweet cake but without added sugar-and includes ingredients such as flour, eggs, oil, salt, and milk or water.
It can also include add-ins such as vegetables, cheese, olives, cured meats, or fish. In this version, tuna is the main ingredient. It's an easy, comforting dish that's perfect for lunch or dinner.🐟
In this Torta Salada de Atún recipe, I layer a fluffy, oil-based batter with a savory filling made of canned tuna-something I always have in the pantry-along with colorful vegetables and fresh herbs.
I add generous spoonfuls of cream cheese throughout the filling (my family and I love cream cheese! 😊), then top it with another layer of batter. It bakes up tender, light, and golden, offering a comforting and flavorful treat that's always a favorite at home.
This savory tuna cake is a true staple in my kitchen. My family loves it, and so do I! I make it all the time because it's not only economical but also incredibly versatile. You can customize the filling with whatever you have on hand.
It's a smart way to repurpose pantry staples or leftovers, such as rotisserie chicken, roasted vegetables, canned sardines, or salmon-or whatever you've in the fridge. Whether it's fresh out of the oven or packed for the next day, this torta salada never disappoints
If you love recipes like this, make sure to check out my Brazilian-inspired Torta Salgada and the delicious Torta Salgado de Frango!
Ingredients You'll Need
- Canned tuna: The main protein-easy, flavorful, and convenient.You can substitute it with fresh tuna, canned sardines, canned salmon, or even leftover chicken.
- Tomatoes: Add moisture.It can be replaced with one 8-oz can of tomato sauce if needed.
- Onion & garlic: Build a savory, aromatic base of flavor.
- Bell pepper: Adds color and natural sweetness to the filling.
- Frozen vegetables (such as carrots, peas, and corn): Provide texture, color, and a hint of sweetness.
- Parsley & green onions: Bring fresh, herbal notes and a pop of green.
- Paprika & oregano: Add warmth, depth, and an earthy flavor.
- Olive oil: Used for sautéing, it adds richness and helps blend the flavors.
- Cream cheese (optional): Provides creamy pockets throughout the torta, adding extra richness and contrast.
- Flour: Provides the structure for the savory cake.
- Milk: Adds moisture and helps create a tender crumb.
- Eggs: Bind the ingredients together and add richness.
- Oil: Adds moisture and helps create a soft, tender crumb.You can use any neutral-flavored oil; I like using avocado oil for its mild taste and healthy fats.
- Baking powder: This helps the cake rise and gives it a light texture.
- Salt & pepper: Season the batter to enhance the overall flavor.
See the recipe card for quantities.
How to Make Torta Salada de Atún
Note: Full instructions are provided in the recipe card below.
1. Tuna Filling: Sauté onion, bell pepper, tomatoes, green onion (white part), and garlic in oil for 10-15 minutes. Add frozen veggies, paprika, salt, and pepper.
Cook for 5 min. Stir in the tuna and cook for 1-2 minutes. Add parsley and green onion (including the green part). Let cool.
2. Batter: Preheat oven to 350°F (175°C). Grease and flour an 11" x 13" (28 cm x 33 cm) baking dish. Mix flour and baking powder. Blend eggs, milk, oil, salt, and pepper until smooth. Whisk in dry ingredients until just combined.
3. Assemble & Bake: Spread half the batter in the pan. Add the tuna filling, then dot it with small chunks of cream cheese, if using. Then top with the remaining batter. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool, 10 min. Serve warm.
Hint: For easier slicing and cleaner portions, let the torta rest for at least 10-15 minutes after baking. This allows it to set and makes it easier to serve without crumbling.
Watch Recipe Video
Make Ahead, & Freezing
Make Ahead: You can prepare the torta up to 3 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator.
To reheat, place the torta in a preheated 350°F oven, covered with aluminum foil, until heated through. Individual portions can also be reheated in the microwave.
Freezing: I don't recommend freezing this torta, as it's best enjoyed fresh.
Camila's Tips & Variations
- Don't skip the sauté: Taking the time to soften the veggies with the aromatics adds a deeper, richer flavor to the filling-totally worth it!
- Switch up the protein: No tuna? No problem. This torta works just as well with canned salmon, sardines, shredded rotisserie chicken, or even leftover roasted veggies for a vegetarian twist.
- Add cheese if you'd like: A handful of shredded mozzarella or cheddar in the filling or batter adds richness and makes it even more satisfying.
- Make it spicy: Stir in a pinch of red pepper flakes or a chopped jalapeño to give your torta a subtle kick.
- Bake ahead: This dish keeps beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy at room temperature.
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can! Simply cut the fresh tuna into ½-inch pieces and add it to the pan, just as you would with canned tuna. Cook until it's about halfway done, then continue with the rest of the filling as directed. It will finish cooking in the oven.
How do I know when the torta is done?
Insert a toothpick in the center-it should come out clean with no wet batter.
Can I add cheese to the batter?
Absolutely! You can add a little freshly grated Parmesan to the batter, but be careful not to overdo it, as too much cheese can make the cake too heavy and salty.
Want More Inspiration?
I'm excited to share that Camila Made was recently featured on Feedspot's Top 30 Latin Food Blogs! It's an honor to be recognized among so many talented creators in the Latin food community. If you're looking for more recipes that celebrate the rich and diverse flavors of Latin America, be sure to check out the full list-they've curated some truly inspiring blogs.
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Recipe
Torta Salada de Atún
Ingredients
For the Tuna Filling:
- 4 5 oz each cans tuna in water or oil, drained and flaked
- 4 Roma Tomatoes , chopped
- 1 medium onion , small diced.
- 1 bell pepper (any color) , small diced.
- ½ cup frozen carrots and peas , no need to defrost
- ½ cup frozen Sweet corn , no need to defrost
- ¼ cup Italian parsley , finely chopped
- ¼ cup green onions (white and green parts separated) , finely chopped
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 3 fresh garlic , finely minced
- 2 teaspoons Kosher Salt , to taste
- 1 teaspoon ground black pepper , to taste
- 4 tablespoons Extra virgin olive oil or canola oil
- 8 oz cream cheese , softened (If you'd like, you can use just 4 oz or leave it out).
For the Cake Batter:
- 375 g all-purpose flour
- 420 ml whole milk
- 4 large eggs , room temperature
- 8 oz avocado oil or canola oil
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
For the Tuna Filling:
- In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium-high heat.
- Add the chopped onion, bell pepper, diced tomatoes, the white parts of the green onions, and minced garlic. Cook, stirring occasionally, until the vegetables begin to soften-about 10 to 15 minutes.
- Stir in the frozen carrots and peas, sweet corn, salt, black pepper, oregano, and paprika. Continue cooking and stirring until most of the liquid has evaporated, about 5 minutes. Taste and adjust the seasoning as needed.
- Add the drained tuna and cook gently for 1minutes, stirring occasionally, until heated through.
- Stir in the chopped parsley and the green parts of the green onions. Set the skillet aside and let the filling cool to room temperature.
For the Batter:
- Preheat your oven to 350°F (175°C).
- Grease the bottom and sides of a 9 x 13-inch rectangular baking pan with butter, dust with flour, and tap out the excess.
- In a separate bowl, mix the flour and baking powder. Set aside.
- In a blender, combine the eggs, milk, oil, pepper, and salt. Blend until completely smooth, about 2 minutes.
- Pour the blended mixture into a large bowl. Using a hand whisk, gently stir in the flour mixture gradually until just combined-do not overmix.
Assembling and Baking:
- Pour half of the batter into the prepared pan and spread it evenly.
- Evenly distribute the cooled tuna filling over the batter layer, and dot it with small chunks of cream cheese if using.
- Pour the remaining batter over the top, making sure to cover the filling completely.
- Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Let the torta cool for about 10 minutes before serving. Serve warm.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
