Tuna Pasta Fritters with Salsa
Crispy, golden, and bursting with flavor, these Tuna Pasta Fritters with Salsa are a creative twist on comfort food, perfect for appetizers, snacks, or light meals. Made with flaked tuna, cooked pasta, and a touch of Parmesan cheese, these fritters deliver both heartiness and richness in every bite. Their irresistible texture is achieved with a breadcrumb coating, while a quick fry in hot oil locks in the flavor. Paired with a zesty homemade salsa of diced tomatoes, red onion, cilantro, and lime juice, these fritters get a fresh and tangy upgrade. With simple ingredients and minimal prep, this 35-minute delight is ideal for busy weeknights or casual gatherings. Serve these fritters warm and watch them disappear!
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Recipe Information
Ingredients
- 200 grams cooked pasta (penne or fusilli)
- 150 grams canned tuna in water, drained
- 50 grams grated Parmesan cheese
- 2 large eggs
- 100 grams breadcrumbs
- 2 tablespoons chopped parsley
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 milliliters vegetable oil
- 150 grams diced tomatoes
- 50 grams chopped red onion
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon olive oil
Instructions
1. In a large mixing bowl, combine the cooked pasta, drained tuna, Parmesan cheese, 1 beaten egg, chopped parsley, salt, and black pepper. Mix well until fully combined.
2. Gradually add breadcrumbs to the mixture until it reaches a consistency where it holds together when shaped.
3. Using your hands, form the mixture into small fritters or patties, about 2 inches in diameter. Place them on a plate and chill them in the fridge for 10 minutes to firm up.
4. While the fritters are chilling, prepare the salsa by combining the diced tomatoes, red onion, chopped cilantro, lime juice, olive oil, and a pinch of salt in a bowl. Mix well and set aside.
5. After the fritters have chilled, set up a dredging station with 3 shallow bowls: one with flour, one with the remaining beaten egg, and one with additional breadcrumbs.
6. Coat each fritter in the flour, then dip it in the beaten egg, and finally coat it in breadcrumbs. Repeat for all fritters.
7. Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the fritters in batches until golden brown and crispy, approximately 2-3 minutes per side. Remove and drain on a paper towel-lined plate.
8. Serve the tuna pasta fritters warm with the freshly prepared salsa on the side.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
