There are a few recipes that instantly bring back the comfort of home — this one is definitely one of them. These Croquetas de Atún, or Mexican tuna patties, were the kind of meal my family would pull together when time was short, money was tight, but we still wanted something warm and satisfying. Made with pantry staples like canned tuna and crisp veggies, these patties are quick to cook and always hit the spot.
We used to have them on those weekday evenings when no one really felt like cooking a full meal, but still wanted something more filling than a sandwich. My mom would whip these up, usually with a side of simple rice or some leftover salad, and somehow they always made dinner feel special — even if we were just standing around the kitchen counter eating with saltine crackers and hot sauce.
Why This Recipe Just Works
Quick and simple to pull together: If you’ve got a couple of cans of tuna, an egg, and a few crunchy veggies in the fridge, you’re most of the way there. These come together in about 20 minutes, start to finish.
Made from budget staples: This is one of those “use what you have” meals that doesn’t break the bank. A few veggies, a couple of eggs, and a can of tuna — and suddenly, you’ve got dinner.
Naturally gluten-free: No breadcrumbs in the base version, so it works well for anyone avoiding gluten. You can always add almond flour if you need extra binding.
Great way to use canned tuna: Let’s be honest — canned tuna can be a little boring straight out of the can. This recipe transforms it into something hot, crispy, and satisfying.
Perfect for Lent or no-meat days: These are a lifesaver when you’re skipping meat for religious or health reasons, but still want something hearty.
Family-friendly: Mild enough for kids (just scale back the jalapeños) but flavorful enough for adults. Win-win.
The Simple Ingredients
Here’s everything you need to bring these patties together:
- Canned tuna – I always go for tuna packed in olive oil if I have it. It has a richer flavor and makes the mixture easier to work with. But if all you’ve got is tuna in water, that’ll still do the job just fine.
- White onion – Adds a little bite and sweetness without overpowering the mix.
- Celery – That crunch is a small detail, but makes a big difference in texture.
- Jalapeño – Adds a gentle kick. If you like more heat, keep the seeds in. Want it mild? Scoop them out or use less.
- Eggs – These are the glue that holds everything together.
- Salt and pepper – Keep it simple. The veggies and tuna do most of the flavor work.
Swap ideas:
- Use canned salmon if that’s what’s in the pantry.
- Yellow onion works just fine if you’re out of white.
- Want more heat? Try a serrano pepper instead of jalapeño.
Let’s Make Them: Step-by-Step
1. Get the tuna ready
Drain the tuna really well — I mean press it with a spoon if you have to. You don’t want soggy patties. Then flake it apart in a mixing bowl with a fork.
2. Add the crunch
Dice the onion, celery, and jalapeño finely. I’m talking tiny here — it helps everything stick together better and makes each bite more even.
3. Mix with eggs
Crack in the eggs and season with salt and pepper. Mix it all until it holds together and looks like something you could shape into a ball.
4. Heat the oil
Use a nonstick skillet with enough oil to lightly coat the bottom. Heat it until it’s hot but not smoking.
5. Shape the patties
Scoop out the mixture using a ¼ cup measure, squeeze out any extra liquid, and shape into small patties with your hands. If it’s falling apart, pop the mix in the fridge for 15 minutes — it helps it firm up.
6. Time to cook
Gently lay the patties into the hot oil. Cook for about 3 minutes on each side until they’re golden brown and have a slight crisp on the outside. Flip carefully so they don’t break.
Let them rest on paper towels while you cook the next batch.
How I Like to Serve Them
These patties are pretty flexible. Here’s how I usually serve them depending on what’s around:
- With a squeeze of lime and hot sauce (that’s non-negotiable for me).
- Over a simple greens salad with creamy ranch or a spicy chipotle dressing.
- Alongside Mexican rice or corn rice if you want to make it more of a full meal.
- With saltines or tostadas for a quick lunch.
- Topped with a fried egg for breakfast — yes, seriously.
How to Store and Reheat
If you have leftovers (we rarely do), just pop them into an airtight container and refrigerate for up to 3 days.
To reheat:
- Pan-fry with a tiny splash of oil until warmed through.
- Oven works too — 350°F for 10-15 minutes.
- If you’re in a hurry, microwave them on a plate covered with a damp paper towel so they don’t dry out.
Helpful Tips and Tweaks
- Chop your veggies small. Big chunks make it harder for the patties to hold together.
- Use a nonstick pan. Trust me, cleaning stuck-on tuna is no fun.
- Drain the tuna well. This one’s important. The less moisture, the better the patties hold up.
- If they’re falling apart:
- Chill the mixture in the fridge for 20 minutes before shaping.
- Mix in a little almond flour or breadcrumbs for extra structure if needed.
Questions You Might Have
Can I freeze these?
Yes! Shape and freeze them raw on a baking sheet, then transfer to a zip-top bag. When you’re ready to cook, let them thaw in the fridge first.
What can I use instead of jalapeño?
You can skip it or use bell pepper for a mild version. Serrano works for more heat.
Can I bake instead of fry?
You can. They won’t be as crispy, but they’ll still taste great. Bake at 375°F for about 20 minutes, flipping halfway.
What oil should I use for frying?
Something neutral like avocado oil, canola, or sunflower works well.
Croquetas De Atún (Tuna Croquettes)
These crispy, golden Mexican tuna patties come together with just a handful of pantry staples—and they never fail to bring comfort to the table. They're the kind of quick meal you whip up on a weeknight when time is tight, but you still want something warm and satisfying. Crunchy on the outside, soft and savory inside—just the way mom used to make them.
Ingredients
- 2 cans (5 oz each) tuna, packed in oil or water, well drained
- 2 eggs
- 2 celery stalks, finely diced
- ¼ white onion, finely diced
- 1–2 jalapeños, finely chopped (remove seeds for less heat)
- Salt and pepper, to taste
- Cooking oil, for frying
Instructions
- Start by draining the tuna thoroughly—you want it as dry as possible so your patties hold together. Use a fork to break it apart in a mixing bowl.
- Add in the finely chopped onion, celery, and jalapeños. Stir everything together until evenly combined.
- Crack in the eggs, season with salt and pepper, and mix again until the mixture holds together.
- Heat about ¼ cup of oil in a non-stick skillet over medium-high heat. While it warms up, scoop out the tuna mixture using a ¼ cup measure. Press out any extra liquid with the back of the spoon, then shape into patties with your hands.
- Carefully place the patties into the hot oil using a spatula. Let them cook undisturbed for about 3 minutes, or until the bottom turns golden brown.
- Flip gently and cook the other side for another 2–3 minutes, until both sides are crisp and golden.
- Once done, transfer the croquettes to a plate lined with paper towels to soak up any excess oil.
- If you’re working in batches and the oil gets low, go ahead and add a little more—just be sure to let it heat up before frying the next round.
Notes
- Make sure the tuna is drained really well—extra moisture can make the patties fall apart.
- If the mixture feels loose, pop it in the fridge for 15–20 minutes before forming the patties.
- Still struggling? Try adding a bit of almond flour or breadcrumbs for extra binding.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 98Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 62mgSodium 86mgCarbohydrates 3gFiber 1gSugar 2gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Croquetas de Atún are one of those humble dishes that always surprises me with how good they turn out. It’s a mix of pantry staples and just a little bit of effort — and suddenly you’ve got something golden and delicious. Whether it’s a last-minute dinner or a quick lunch with crackers, this is one of those recipes that just makes sense to keep in rotation.
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