These tuna croquettes came out of a phase when I was actively trying to stretch groceries without sacrificing comfort. Canned tuna and potatoes are always sitting somewhere in my kitchen, and turning them into something crisp on the outside and soft inside felt like a small win. This is the sort of recipe that proves simple ingredients can still feel satisfying.
I usually make these on days when lunch needs to double as dinner or when the fridge looks a little bare. They’re filling, easy to portion, and don’t require much planning.
Why Tuna and Potato Work So Well Together
Tuna and potatoes balance each other nicely. The potatoes bring softness and structure, while the tuna adds protein and savory depth. Once seasoned well and coated lightly, they bake or air fry into little patties that hold their shape without feeling heavy.
I like that this recipe avoids deep frying. The outside still gets crisp, especially in the air fryer, and the inside stays tender without extra oil.
Ingredients with Everyday Notes
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2 cans (5 ounces each) tuna in water, drained and flaked
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1 large russet potato, peeled, boiled, and mashed
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2 tablespoons fresh dill, finely chopped
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2 tablespoons red onion, very finely diced
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1 tablespoon lemon juice, freshly squeezed
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½ teaspoon salt, adjusted to taste
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¼ teaspoon black pepper, freshly ground
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1 large egg, beaten
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½ cup panko breadcrumbs, gluten-free if needed
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Cooking spray or light oil, for crisping
I always mash the potatoes while they’re still warm. Cold potatoes never mix as smoothly and can leave lumps.
How I Prepare Them Step by Step
Getting the Base Ready
The potato cooks first until soft enough to mash easily. I let the steam escape before mixing so the croquettes don’t turn wet.
Mixing the Croquette Filling
Tuna, mashed potato, dill, onion, lemon juice, salt, and pepper go into one bowl. I mix gently just until everything comes together. Overworking the mixture makes the croquettes dense.
Shaping and Coating
Each croquette gets shaped by hand, then dipped in egg and rolled lightly in panko. A light coating works better than packing crumbs on thick.
Oven or Air Fryer Cooking Notes
Air Fryer Method
I spray the croquettes lightly and cook them at 350°F for about 10 minutes, turning halfway. The air fryer gives the crispiest finish and works well for small batches.
Oven Method
For larger batches, the oven works just fine. Baking at 375°F for around 22 to 24 minutes, flipping once, keeps them evenly browned.
I always let them rest for a couple of minutes before serving so they hold together better.
How I Like to Serve Them
These croquettes are great over a big green salad with lemon juice and olive oil. On days when I want something heartier, I serve them with roasted vegetables or steamed greens. A simple dipping sauce on the side never hurts, especially if the croquettes are part of a casual dinner.
They also work well packed into containers for next-day lunches.
Easy Variations I’ve Tried
Fresh herbs can be swapped based on what’s available. Parsley and chives both work nicely. Other canned fish like salmon hold up well too. If there’s leftover cooked fish in the fridge, it can replace canned tuna without changing much else.
FAQs
Can these croquettes be made ahead of time?
Yes. They can be shaped and refrigerated for a few hours before cooking.
Do they hold together well without frying?
They do, as long as the mixture isn’t overmixed and the potato is mashed smoothly.
Can they be frozen?
Yes. Freeze them uncooked on a tray, then store in a container. Cook straight from frozen with a little extra time.
Is the air fryer better than the oven?
The air fryer gives a crispier finish, but the oven works better for larger batches.
Can another coating be used instead of panko?
Regular breadcrumbs work, though the texture will be slightly firmer.
Tuna Croquettes (Air Fryer)
These tuna croquettes are an easy, budget-friendly meal made with simple pantry staples.
Ingredients
- 2 cans 5-ounce chunk light tuna in water, drained and flaked
- 1 large russet potato, peeled and cut into small cubes
- ¼ cup chopped fresh dill
- 2 tablespoons light mayonnaise
- 2 tablespoons finely minced red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¾ teaspoon kosher salt
- Black pepper to taste
- 1 large egg, beaten
- ¾ cup plain or gluten-free panko breadcrumbs
- Olive oil spray
- Lemon wedges for serving
- Tartar sauce for serving, optional
Instructions
- Place the diced potato in a saucepan and cover with water. Cook over medium-high heat until fork-tender, then drain well. Transfer the potatoes to a large bowl and mash until mostly smooth.
- Add the tuna, dill, mayonnaise, red onion, Dijon mustard, lemon juice, salt, and black pepper to the potatoes. Mix gently until everything is evenly combined. Place the bowl in the freezer briefly to help the mixture firm up.
- Scoop portions of the mixture into your hands and gently shape into small logs or oval croquettes without packing them too tightly.
- Set up two shallow bowls, one with the beaten egg and one with the breadcrumbs. Dip each croquette into the egg, then coat evenly with breadcrumbs. Place them on a board and lightly spray all sides with olive oil.
- For the air fryer method, cook at 350°F until golden and crisp, turning halfway through. For the oven method, bake at 375°F, flipping once, until the croquettes are lightly browned and firm.
- Serve warm with lemon wedges and tartar sauce if desired.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 156Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 31mgSodium 522mgCarbohydrates 23gFiber 2gSugar 2gProtein 9g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These tuna croquettes are one of those recipes that quietly earns a place in regular rotation. They rely on ingredients most kitchens already have and turn them into something comforting and filling. Whether baked or air fried, they’re proof that thoughtful cooking doesn’t need to feel complicated or expensive.
