Tortitas de Atún is a variation of the classic Tortitas de Papa, made by adding canned tuna.
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It's budget-friendly, filling, and flavorful-a popular comfort food and quick meal option across Latin America.
This Tortitas de Papa con Atún recipe is inspired by my Tortitas de Papa recipe and pairs well with a fresh salad and chipotle tomatillo salsa or hot sauce.
Ingredients You'll Need
- Russet potatoes: Starchy and ideal for mashing - they help the patties hold their shape.
- Onion & Garlic: Enhances flavor. Can be substituted with scallions or shallots.
- Salt and pepper: Used to season the mixture.
- Egg: Bind the ingredients for easy shaping and frying.
- Breadcrumbs: Absorbs moisture and improves texture. It can be substituted with panko, flour, cornstarch, or ground soda crackers.
- Canned tuna: Provides protein and a savory flavor contrast.It can be substituted with canned sardines or salmon.
- Peanut oil: Used for frying the patties until golden and crispy. It can be substituted with any frying oil.
See the recipe card for quantities.
How to Make Tortitas de Atún
Note: Full instructions are provided in the recipe card below.
1. Microwave Potatoes: Poke potatoes, microwave until tender (10-15 min), flipping halfway. Let cool, then halve and peel.
2. Sauté Onion: Cook chopped onion or scallion in butter until softened (5 min). Let cool.
3. Mash & Mix: Mash potatoes, then mix in onion mixture, salt, pepper, tuna, eggs, and breadcrumbs.
4. Portion & Shape: Oil your hands, divide mixture into 12 portions (about ⅓ cup each), and shape into 3-inch cakes.
5. Fry Cakes: Fry in batches in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
6. Serve: Enjoy warm with salsa or dipping sauce.
Hint: Use cold, leftover mashed potatoes for the best texture-chilling helps firm them up, making the cakes easier to shape and less likely to fall apart when frying.
If the mix feels too soft, just add a bit more breadcrumbs or flour to tighten it up.
Make Ahead & Freezing
Make Ahead: Tortitas de atún are best served fresh from the skillet, but they reheat well. Place them on a foil-lined baking sheet in a 375°F oven for about 10 minutes or until heated through.
Freezing: I don't recommend freezing-these are best enjoyed fresh.
Camila's Tips & Variations
- Use leftover mashed potatoes: This recipe is perfect for repurposing leftover mashed potatoes-just make sure they're not too creamy so the patties hold together.
- Add cheese: Mix in crumbled queso fresco, shredded mozzarella, or cheddar for extra flavor and melty goodness.
- Herb it up: Fresh parsley or green onion adds a nice touch of color and flavor. You can also try cilantro for a more Mexican twist.
- Make it spicy: Add finely chopped jalapeño or a pinch of chili flakes to the mixture for a little heat.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes, but make sure the texture isn't too creamy. A firmer mash helps the tortitas hold their shape better.
My tortitas are falling apart when frying. What went wrong?
The mixture may be too soft or wet. Make sure the potatoes are fully cooled and not too creamy. Add more breadcrumbs or a little flour to firm up the mix.
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Recipe
Tortitas de Atún
Ingredients
- 1.1 lb (½ kg) russet potatoes washed , peeled, and cut into cubes
- 1 small onion , minced or 4 scallions, white and light green parts minced, dark green parts sliced thin
- 2 garlic , minced
- 2 tablespoons fresh parsley , minced (optional)
- 1 teaspoon kosher Salt
- ¼ teaspoon ground pepper
- 1 large egg , lightly beaten
- ⅓ cup plain breadcrumbs
- 1 can tuna (5 oz / ~140g), well drained and flaked
- 1 tablespoon butter or oil
- ½ cup peanut or vegetable oil
Instructions
- Using a paring knife, poke the potatoes all over. Place them in a bowl, cover, and microwave until a knife glides easily through the flesh and the potato yields to gentle pressure - about 10 to 15 minutes, flipping them after 7 minutes. Halve lengthwise and let cool, cut side up, for 10 minutes. (Time may vary depending on the size of your potatoes.)
- While the potato cools, melt butter in a 12-inch nonstick skillet over medium heat. Add onion (or minced scallion) and garlic and cook until softened, about 5 minutes. Set aside to cool.Peel the potato and pass it through a potato ricer or mash it with a potato masher. Transfer the mixture to a bowl and let it cool completely.Add the cooled onion mixture, salt, pepper, tuna, and beaten eggs to the mashed potatoes, mixing until well combined. Add the breadcrumbs and gently stir to combine.
- Pour about 2 tablespoons of oil into a small bowl. Lightly oil your hands and divide the potato mixture into 12 equal portions (about ⅓ cup each).
- Shape each portion into 3-inch-diameter cakes, about ¾ inch thick. Transfer each cake to a lightly oiled plate as you work, re-oiling your hands as needed.
- Line a large plate with paper towels-heat ½ cup of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 cakes in the skillet and cook until deep golden brown on the first side, about 3 to 4 minutes.
- Using two spatulas, carefully flip the cakes and cook until deep golden brown on the second side, about 4 minutes longer, gently pressing them with the spatula for even browning.
- Transfer the cooked cakes to the prepared plate. Discard the used oil and wipe out the skillet with paper towels. Repeat with the remaining cakes. Serve with salsa.
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.
