A practical Peruvian home-cooking classic. Golden outside and tender in the center, these fritters keep tuna firmly in the spotlight with a simple, economical mixture. Fast, satisfying, and made for those days when lunch needs to happen without complication.
Open and thoroughly drain the canned tuna, gently pressing it in the strainer to remove excess liquid, then flake it apart. Finely chop the red onion and parsley so the fritters hold together and cook quickly.
Beat the eggs in a bowl and mix in the flour, salt, and black pepper until no dry patches remain. Fold in the tuna, onion, and parsley just until combined. The mixture should be moist but able to hold on a spoon without spreading like liquid.
Heat the vegetable oil
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