Thursday, June 18, 2009

Tortitas de Atun (Mexican Tuna Fritters)

My mother calls these "Tortitas de Atun". I believe "Tortitas" would refer to anything that's round and "patty" like, however me and my Tata (grandmother) refer to them as "Frituras de Tuna" direct translation would be "Fritters of Tuna" but it is my mother's recipe, and so I'll respect her word choice and name the recipe "Tortitas de Atun" for this post.

The Tuna fritters are delicious, fluffy, spongy, eggy, sinful (because I must admit they are somewhat greasy) easy and quick to prepare fritters that we will make in my household when we want to make a really quick meal it literally takes less that 10-15 minutes to put together and another 10-15 to fry them. You can eat them with any hot sauce you have in the fridge, and some corn tortillas. If you wish a simple salad can be served with them or simply served with rice (probably not traditionally Mexican but heck being raised pre-dominantly in a Cuban food culture rice just feels right with everything)

Ingredients:
-4 egg whites
-4 egg yolks
-1 tablespoon all-purpose flour
-1/2 teaspoon salt (more to taste if needed)
-1 teaspoon ground black pepper (more or less to taste)
-1 small roma tomato minced very finely (pulp, seeds removed, only the firm flesh no liquid)
-1/2 onion minced very finely
-3 cloves of garlic mashed to a paste or minced very finely
-1/2 a bunch of Cilantro cleaned pat dried, finely minced (I had very little left in the fridge so I used less)
-2 cans of tuna packed in water
-oil to pan-fry (I used canola)

Directions:
(1) Seperate egg whites from egg yolks. Beat the egg whites until they are stiff and white, they should form peeks when you turn off and pull the egg beater out, when stiff beat in egg yolks, add flour, season with salt and pepper (careful not to over do the salt the canned tuna is salty already).

(2) Gently fold in onion, garlic, tomato, cilantro, and canned drained tuna.

(3) Now that your batter is formed, heat oil on medium high to high heat (not to high it will burn the fritters) when oil drop batter in by large spoonfuls to form patties, and let them fry until golden brown on one side while spooning over hot oil on them, when golden brown flip with spatula and let brown on other side.

(4) Drain them, and place them in a large plate with paper towels or paper bags to drain excess oil.
PLEASE NOTE:
-Do not expect these to be firm, super crunchy fritters, these are somewhat crispy on the outside, fully cooked inside but are tender and fluffy from the eggs, like fluffy scrambled eggs.

4 comments:

NORA said...

Hola Nathan! Ando echando un vistazo a tus platos. Ya vi la variedad de arroces que tienes y me encontré este hecho con atún, igual como yo lo hago mira

Torta de atún

Es rica verdad? Y saca de apuros!
Seguiré viendo tus platillos

Saludos!

Anonymous said...

esta rico tu platillo ,lo voy a tratar manana espero me guste ami y mi familia que es especial para comer cosas nuevas.

Valeria said...

Dude. I love you. I'm committed to making two of your recipes each week. First it was the birria (which by the way I have a second batch marinating in the fridge as I type), now these for a quick but delicious snack. If I keep this up ill be married in no time.... JK :) but anyways, thanks again for sharing your amazing recipes. I'll always comment and let you know what I make.

Nathan said...

Hi Valeria,

I am glad your enjoying the recipe posts, I haven't updated my blog in a long time, but hope to get back into my groove before August, thanks for the positive feedback and motivation :)