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Photo of Tuna and corn fritters by WW

Tuna and corn fritters

Total Time
25 min
10 min
15 min
Make the most of your trusty pantry staple canned tuna, in this simple, speedy dish. These fritters can be made in 25 minutes, making them ideal for busy weekday lunches.


White self-raising flour

½ cup(s), (75g)


1 medium, lightly beaten

Skim milk

100 ml

Tuna, canned in springwater, drained

135 g, (1 x 185g can)

Canned corn kernels in brine, rinsed, drained

1 125g can, (1 x 125g can)

Fresh coriander

2 tbs, chopped

Fresh coriander

2 tbs, chopped


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Red cabbage

100 g, finely shredded

Lime juice

1 tbs

Red capsicum

1 medium, thinly sliced


1 medium, grated

Red onion

½ medium, thinly sliced

Baby spinach leaves

60 g


  1. Place flour in a bowl and season with salt and pepper. Add egg and milk. Whisk to form a smooth batter. Stir in tuna, corn and coriander.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add 4 heaped tablespoons of batter to form 4 fritters. Cook for 2-3 minutes each side, until golden. Repeat with remaining batter to make 8 fritters in total.
  3. Meanwhile, to make a salad, toss cabbage with lime juice in a large bowl. Stand for 5 minutes. Add remaining ingredients, season with salt and pepper and toss well.
  4. Serve 2 fritters per person with salad and lime wedges on the side.


Add 1 tablespoon finely chopped Jalapeños if you like spicy flavours.