Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
In a bowl, whisk together the corn masa flour, tapioca flour, baking powder, salt and spices. Stir in the eggs and water. Add the vegetables and tuna. Combine until smooth. Set aside.
With a 1-tbsp (15 ml) ice cream scoop, gently drop about 10 balls of batter into the hot oil. Watch out for splattering. Fry for 4 minutes or until the fritters are golden brown, turning halfway through cooking. Drain on the paper towels.
Serve hot with the lime wedges.
Instant corn masa flour is made from ground dried masa: corn softened with slaked lime or wood ash and turned into dough. It can be found in most supermarkets or Latin American grocery stores.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.