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Tuna torrejas: the perfect recipe to get out of trouble at lunchtime

I share a practical recipe to include in your weekly menu. Perfect for these vacation days when we are with the kids at home and we don’t want to spend a lot of time in the kitchen. They are also great to take in sandwiches for a walk or, for lunch boxes.


  • 4 cans of tuna
  • 2 eggs
  • 1/2 cup of flour prepared
  • 1/2 cup evaporated milk
  • 2 medium white onions cut into squares
  • 2 minced garlic cloves
  • 1 teaspoon of butter (to cook the onion)
  • 1 tablespoon olive oil (for cooking the onion)
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Vegetable oil for cooking (a little is used, only to paint the non-stick pan)


First we cook our onion with the ground garlic, butter and olive oil, in a non-stick pan. Then we put the cooked onion and garlic mixture in a bowl, add the drained tuna, eggs, flour, milk, chopped parsley, salt and pepper, then mix well. We heat the pan again over medium high heat and add a little vegetable oil, enough to paint the base. With the help of a spoon (so that they are all uniform) we pour the torreja mixture and cook for 2 to 3 minutes per side, approximately, more or less 3 or 4 at a time, depending on the size of your pan. They can accompany them with whatever they want, for example: rice and salad, boiled potatoes and salad; in a sandwich with lettuce, tomato and avocado or mayonnaise… Enjoy this classic recipe that reminds me of my grandmother’s menus!

For more simple and practical recipes for children and the family, follow me every Monday at Provecho. Also tell me what recipe you would like to learn.

Much love,


Source: Elcomercio

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