Peruvian Tuna Pancakes (Torrejas de Atún) are crispy on the outside while light and fluffy on the inside. They're the perfect when you're short on time yet want a delicious, no-fuss meal.
Growing up, my Mom would treat us to simple, tasty Peruvian dishes jam-packed with flavor and savory ingredients, and this recipe is one of them. Let’s face it, we're all busy. But, there’s no excuse for not enjoying a tasty meal, and this one takes less than 30 minutes from start to finish.
These Peruvian tuna pancakes uses ingredients that you should already have in your pantry. It's alsoinexpensive to prepare, yet filling and satisfying - especially when accompanied with a side of rice and salsa criolla (red onion dressing). The salsa criolla brightens the flavor of the tuna pancakes and will knock your socks off!
I use light tuna packed in olive oil, however any light tuna will do. Light tuna has more flavor and is softer in texture. White albacore tuna is not recommended here. Save that for salads.
Finely dice the onions because the onions aren’t sautéed beforehand. You want small dice so you taste the flavor of the onions and for a more even distribution. Large chunks will taste harsh and we don't want that. Red or sweet onion is recommended.
Whipping the egg white prior to adding the remaining ingredients lightens the batter which gives you a softer texture. There’s no need to fold the whites into the ingredients. It’s more forgiving than making a cake batter where folding is necessary. This is the way it was done by my Mom, so this is the way I will pass it onto you.
If you have a seasoned cast iron skillet, use it! It’s naturally nonstick which lessens the amount of oil you’ll need for frying. These only take a few minutes to fry.
Try some of my other Peruvian recipes:
- Cauliflower Pancakes (Torrejas de Coliflor)
- Peruvian Shrimp Soup (Chupe de Camarones)
- Peruvian Pesto
- Peruvian Hot Chocolate
Life is too short for mediocre food.
This post contains affiliate links for products I use in my kitchen.
Peruvian Tuna Pancakes (Torrejas de Atún)PRINT PIN SAVESaved!
- 2 cans light tuna drained and flaked - recommended packed in olive oil
- 1 medium red or sweet onion finely diced about 1 cup
- 4 eggs separated
- 2 tablespoons fresh parsley chopped
- 1 to 2 teaspoons kosher salt or to taste
- 1 teaspoon pepper
- 1 teaspoon granulated garlic powder
- ¼ cup flour
- 3 - 4 tablespoons Vegetable or neutral oil for frying
- I recommend you turn on your range hood fan to get the circulation going.
- In a large bowl, whip the egg whites until soft peaks form.
- Add the flaked tuna, diced onion, yolks, parsley, spices and flour and mix with a spatula until combined.
- Heat the oil in a skillet - preferably cast iron - over medium high heat. Scoop out four pancakes - about ½ cup or so each onto skillet. Fry for about 3 minutes until golden brown then flip. Continue to cook for another 2 - 3 minutes until underside is golden brown. Repeat for remaining batter.
- Enjoy with some rice and some salsa criolla.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.