Tuna Croquettes (Baked or Air Fryer)
I’ve been trying to come up with some economic recipes since groceries prices have increased. Canned tuna and potatoes are budget-friendly, and I think these croquettes turned out great and super easy. I love having an open-face tuna fish sandwich or Tuna Egg Salad for lunch, or sometimes even a Tuna Melt. But canned tuna is not just for salad, it’s great in this croquette recipe or try my popular Tuna Noodle Casserole. You can see all my canned tuna recipes here.
What can be more budget friendly then canned tuna and potatoes! Combined they make an easy dish you can have for lunch or dinner. Tuna croquettes are great served over a big green salad with lots of lemon juice for the dressing. You could also have them as a main dish with a side of veggies and tartar sauce for dipping.
What are tuna croquettes?
These easy tuna croquettes are small cakes filled with mashed potatoes and canned tuna. Croquettes are generally breaded and fried, but I air fry or bake them for a lighter option.
Tuna Croquette Ingredients
- Tuna: Use two 5-ounce cans of chunk light tuna in water, drain and flake apart.
- Potato: Peel and cube one large russet potato and then boil them for 15 to 18 minutes. Once they’re soft, drain and mash before adding to the other ingredients.
- Ingredients for Flavor: Dill, red onion, lemon juice, salt, and pepper.
- Coating: Dip the croquettes in the egg and then panko. Use gluten-free panko for gluten-free croquettes.
Air Fryer Tuna Croquettes
Air fryer recipes are my top requests and I am not surprised! The air fryer will deliver crispier results than the oven, but both methods work. Before cooking the croquettes, spray them with oil so the panko gets crispy. If you’re air frying, air fry for 10 minutes at 350 degrees, turning halfway, until they’re golden.
Baked Tuna Croquettes Recipe
You can also bake them in the oven at 375 degrees for 22 to 24 minutes, turning halfway
- Fresh Herbs – Swap the dill for any fresh herbs, such as parsley or chives.
- Other canned fish –use canned salmon or sardines in place of fish.
- Leftover fish –Used any leftover cooked fish in place of canned tuna fish.
More Croquette and Cake Recipes You’ll Love:
- Salmon Croquettes with Dill Sauce
- Baked Corn and Crab Cakes
- Baked Turkey Croquettes
- Waffled Salmon Cakes
- Shrimp Cakes
- 2 5 ounce cans chunk light tuna, in water, drained and flaked apart
- 1 large 10 ounce russet potato, peeled and cut into small cubes, 9 ounces peeled
- 1/4 cup chopped dill
- 2 tablespoons light mayonnaise
- 2 tablespoons minced red onion
- 1 tablespoon Dijon
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon kosher salt
- black pepper, to taste
- olive oil spray
- 1 large egg, beaten
- 3/4 cup plain or gluten-free panko, *
- lemon wedges, for squeezing
- tartar sauce, optional for serving
- Place the potatoes in a small sauce pan and cover with water. Cook on medium- high heat until potatoes are tender, about 15 to 18 minutes then drain.
- Mash in a large bowl and combine with the tuna, dill, mayo, red onion, Dijon, lemon juice and salt and black pepper and place in the freezer 10 minutes.
- Place a generous 1/4 cup of mixture in hand and gently roll into 8 logs.
- Place the beaten egg in a small bowl, the breadcrumbs in another bowl.
- Dip the croquettes in the egg, then into the panko and set aside on a board. Spray both sides of the croquettes with olive oil.
Air Fryer Method:
- Air fry 350F 10 minutes, turning halfway until golden and crisp.
- Bake in the oven 375F for 22 to 24 minutes, turning halfway until golden and crisp.
- Serve with lemon wedges.