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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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
Directions
Step 1
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.
Step 2
2. Gradually add breadcrumbs to the mixture until it reaches a consistency where it holds together when shaped.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
6. Coat each fritter in the flour, then dip it in the beaten egg, and finally coat it in breadcrumbs. Repeat for all fritters.
Step 7
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.
Step 8
8. Serve the tuna pasta fritters warm with the freshly prepared salsa on the side.
Nutrition Facts
| Serving size | (1102.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3107.0 |
| Total Fat 224.9g | 0% |
| Saturated Fat 42.4g | 0% |
| Polyunsaturated Fat 114.9g | |
| Cholesterol 474.9mg | 0% |
| Sodium 5579.3mg | 0% |
| Total Carbohydrate 192.7g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 15.7g | |
| Protein 104.6g | 0% |
| Vitamin D 202IU | 0% |
| Calcium 778.6mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1169.9mg | 0% |
Source of Calories