Mexican Tuna Croquettes

Mexican Tuna Croquettes

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Hope Wasylenki


I'm not a tuna fan and I really hate canned salmon, but we all need to eat more fish for health. I like crabcakes and Granny used to make salmon cakes (ick) so I figured I could make tuna cakes that don't have a tuna-fish taste. I think these fit the bill.

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★★★★★ 1 vote

20 Min
5 Min
Pan Fry


  • ·
    corn tortilla chips (abut half a bag - 7 oz)
  • 2
    cans or pouches white albacore tuna, drained and flaked
  • 1/2 - 3/4 c
    salsa or picante sauce
  • 1 Tbsp
    cilantro, fresh, minced
  • 1 clove
    garlic, finely minced
  • 2
  • ·
    zest and juice of 1/2 a lime
  • 1 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground red pepper
  • 2 - 4 Tbsp
    olive oil

How to Make Mexican Tuna Croquettes


  1. Whiz corn tortilla chips in a food processor until finely ground (almost flour-like) - you need about 1 1/2 cups.
  2. In a large bowl, mix tuna, salsa, cilantro, garlic, and eggs together.
  3. Blend seasonings and ground corn chips together and mix about 1/3 mixture into tuna mixture. Reserve remaining crumbs for the coating.
  4. Let stand for about 10 minutes for flavors to mingle and crumbs to absorb some of the moisture.
  5. Form into 8-10 balls, coat in remaining tortilla crumbs and set aside. (The tuna balls are easier to work with.)
  6. Heat olive oil in a medium skillet over medium heat. Place balls into skillet, and flatten into patties. Fry each patty about 5 minutes on each side, until golden brown.
  7. Garnish with salsa, sour cream, sliced black olives and cilantro

Printable Recipe Card

About Mexican Tuna Croquettes

Course/Dish: Fish Seafood Appetizers
Main Ingredient: Fish
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #croquettes

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