Croquetas de Atún (Tuna and Potato Croquettes)

There’s something about a crispy, golden croquette that just hits every time. The crunch on the outside, that soft, savory filling inside… it’s the kind of bite that feels comforting and satisfying all at once.

In Dominican homes, anything fried and crispy automatically earns a spot on the table—right next to favorites like Arepitas de Maíz or Tostones. And these croquetas de atún? They fit right in.

They’re simple, budget-friendly, and made with ingredients you probably already have in your kitchen. Think creamy mashed potatoes, well-seasoned tuna, and a crispy breadcrumb coating that fries up beautifully.

Whether you’re making them as an appetizer, a quick snack, or even part of a casual dinner spread, these croquetas are one of those recipes you’ll come back to again and again.

Step-by-Step Instructions

Start by boiling your potatoes until they’re fork-tender. This is the base of your croquettes, so you want them soft enough to mash smoothly without lumps.

Once slightly cooled, mash the potatoes until creamy. Then add the tuna, seasonings, green onions, breadcrumbs, and egg. Mix everything together until you get a cohesive mixture that holds its shape.

Scoop small portions and shape them into oval or cylindrical croquettes. Keep them compact so they don’t fall apart while frying. You can also shape them into round balls if you’d like.

Next comes the breading. Dip each croquette into beaten egg, then coat it evenly in breadcrumbs. This is what gives you that crispy, golden exterior.

Place them on a lined tray and refrigerate. Don’t skip this step—it helps the croquettes firm up and hold their shape when frying.

Heat your oil and fry the croquettes in batches until they’re golden brown on all sides. You’ll know they’re ready when they look crispy and evenly browned—similar to how you’d fry Arepitas de Yuca.

Transfer them to paper towels to remove excess oil, and serve them warm.

Serving Suggestions

These croquetas de atún are perfect for building a Dominican-style picadera—one of those casual, shareable spreads that brings everyone together around the table.

If you’ve ever been at a family gathering, a party, or even just a relaxed weekend at home, you know exactly the kind of plate I’m talking about. A little bit of everything, all crispy, flavorful, and impossible to stop picking at.

Start with these croquetas as your base, then add a mix of your favorite fried bites to create a full picadera spread:

• Quipes for a hearty, savory option
• Chicharrón de Cerdo for that rich, crispy crunch
• Cheese Stuffed Fried Yuca Balls for something soft and cheesy inside
• A batch of Easy Chicken Empanadas or your favorite empanadas for variety

Serve everything with a dipping sauce like our Creamy Cilantro Dressing or even a side of Easy Mayo Ketchup Sauce (Pink Sauce) for that classic touch.

This is the kind of spread you bring out when people are over, when music is playing, and nobody is really sitting down to eat—just grabbing, chatting, and going back for one more.

Storage Tips

If you have leftovers (which honestly doesn’t happen often), store the croquettes in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in the oven or air fryer until warmed through and crispy again. Avoid microwaving if possible, since it softens the coating.

You can also freeze them before frying. Just place the shaped and breaded croquettes on a tray, freeze until solid, then transfer to a freezer-safe bag. Fry straight from frozen, adding a couple of extra minutes to the cooking time.

Recipe Tips

• Make sure your potatoes are well mashed and smooth to help the mixture hold together.
• If the mixture feels too soft, add a bit more breadcrumbs until it’s easier to shape.
• Don’t skip the chilling time—this step makes a big difference when frying.
• Keep your oil at the right temperature so the croquettes cook evenly without burning.
• For a fun twist, you can stuff them with cheese for a gooey center.

Croquetas de Atún (Tuna and Potato Croquettes)

Author: Vanessa

Crispy on the outside and soft on the inside, these croquetas de atún (Tuna and Potato Croquettes) are made with seasoned mashed potatoes and tuna, then fried until golden brown. A simple and delicious appetizer or snack that’s perfect for any occasion.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chill time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine caribbean, Dominican

Servings 12 croquettes

Calories 243 kcal

Equipment

• 1 Medium pot
• 1 Mixing bowls
• 1 Mortar and pestle (or potato masher)
• 1 Shallow bowls (for breading)
• 1 Frying Pan
• 1 Slotted spoon
• 1 Paper towels
• 1 Parchment paper

Ingredients

  

1x2x3x

• ▢ ¾ pound red potatoes (340 g), peeled and cut into chunks
• ▢ 1 teaspoon salt (6 g), divided
• ▢ 5 ounces tuna, drained (about 2 small pouches or 1 can)
• ▢ 1 tablespoon lemon juice (15 ml)
• ▢ ½ teaspoon garlic powder (1.5 g)
• ▢ ½ teaspoon onion powder (1.5 g)
• ▢ ¼ teaspoon ground black pepper (0.5 g)
• ▢ 2 tablespoons green onion, finely chopped (12 g)
• ▢ 1 cup plus 3 tablespoons breadcrumbs (about 140 g), divided
• ▢ 2 large eggs, divided
• ▢ 1 cup oil for frying (240 ml)

Instructions

 

• Place the potatoes in a medium pot and cover with water. Add ½ teaspoon of the salt. Bring to a boil over medium-high heat and cook until fork-tender, about 12 to 15 minutes. Drain and let cool slightly.
• In a large bowl, mash the potatoes until smooth. Add the tuna, lemon juice, garlic powder, onion powder, black pepper, remaining ½ teaspoon salt, green onion, 3 tablespoons of breadcrumbs, and 1 egg. Mix until fully combined.
• Scoop about 1 tablespoon of the mixture and shape into small oval or cylindrical croquettes. Repeat with the remaining mixture.
• Beat the remaining egg in a shallow bowl. Place the remaining breadcrumbs in a separate dish. Dip each croquette into the egg, then coat evenly with breadcrumbs.
• Place the breaded croquettes on a parchment-lined tray and refrigerate for 30 to 60 minutes, or until firm.
• Heat the oil in a frying pan over medium-high heat to 350°F (175°C). Fry the croquettes in batches, without overcrowding, until golden brown and crispy on all sides, about 2 to 3 minutes per batch.
• Remove and place on a paper towel-lined plate to absorb excess oil. Serve warm.

Notes

• Serve with your creamy cilantro dipping sauce for the best flavor pairing.
• If using canned tuna, make sure it is well drained before mixing.
• You can substitute red potatoes with russet potatoes for a smoother texture.
• For extra flavor, you can add finely diced ají gustoso or bell pepper to the mixture.
• If the mixture feels too soft, add a little more breadcrumbs, one tablespoon at a time, until it holds its shape.
• To add a cheesy center, stuff each croquette with a small piece of mozzarella or another melty cheese before shaping. This is optional but adds a delicious, gooey filling.
• Make sure the oil is not too hot, or the croquettes will brown too quickly without heating through.

Nutrition

Calories: 243kcalCarbohydrates: 11gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 32mgSodium: 301mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 3mgCalcium: 27mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

Keywordcroquetas de atún, tuna and potato croquettes, tuna croquettes

Tried this recipe?Tag @my.dominican.kitchen on Instagram