Tuna croquettes are an economical, satisfying dish made from pantry staples: canned tuna, mashed potato, fresh dill, and a crunchy panko coating. They can be baked in the oven or crisped in an air fryer for a lighter alternative to pan-frying. This recipe yields golden, flavorful croquettes that work well as a main course with vegetables, a protein-packed lunch alongside a green salad, or an appetizer served with tartar sauce and lemon wedges.
Tuna Croquettes (Baked or Air Fryer)
With grocery prices on the rise, simple recipes that stretch ingredients are especially welcome. Canned tuna and potatoes are affordable and versatile — here they form the base of a tasty croquette that comes together quickly. These croquettes are soft inside with a crisp panko exterior. Use an air fryer for the crispiest finish, or bake them in the oven for an easy, hands-off method.
Serve tuna croquettes piled on a large green salad with a squeeze of lemon for a bright dressing, or plate them with roasted vegetables and tartar sauce for dipping. They also make a great addition to meal prep—reheat briefly in an air fryer or oven to restore crunch.
What are tuna croquettes?
Tuna croquettes are small patties or logs made from mashed potato and canned tuna mixed with herbs and seasonings, then coated in breadcrumbs and cooked until golden. Traditional croquettes are fried, but baking or air frying delivers a lighter result with less oil.
Tuna Croquette Ingredients
- Tuna: 2 (5-ounce) cans chunk light tuna in water, drained and flaked.
- Potato: 1 large russet potato (about 9–10 ounces peeled), peeled, cubed and boiled until tender, then mashed.
- Flavorings: 1/4 cup chopped fresh dill, 2 tablespoons light mayonnaise, 2 tablespoons minced red onion, 1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, 3/4 teaspoon kosher salt, and black pepper to taste.
- Coating: 1 large beaten egg and 3/4 cup plain or gluten-free panko breadcrumbs.
- Finish: Olive oil spray for crisping; lemon wedges and tartar sauce for serving (optional).
Equipment
- Air fryer or oven and baking sheet
- Medium saucepan, mixing bowl, fork or potato masher
- Two shallow bowls for egg and panko
Directions
- Place the peeled, cubed potato in a small saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until the potato is tender, about 15–18 minutes. Drain and return to the pan to steam briefly, then mash until smooth.
- In a large bowl, combine the mashed potato with the drained, flaked tuna, chopped dill, mayonnaise, minced red onion, Dijon mustard, lemon juice, salt, and black pepper. Mix until evenly distributed. Chill the mixture in the freezer or refrigerator for about 10 minutes to firm it slightly; this helps shape the croquettes more easily.
- Scoop a generous 1/4 cup of the mixture and form it into a log or patty. Repeat to make eight croquettes.
- Place the beaten egg in one shallow bowl and the panko breadcrumbs in another. Dip each croquette first in the egg, then coat thoroughly with panko. Arrange the coated croquettes on a board or tray and spray both sides lightly with olive oil spray.
Air Fryer Method
Preheat the air fryer to 350°F (175°C). Place croquettes in a single layer in the air fryer basket (work in batches if needed). Air fry for about 10 minutes, turning halfway through, until the croquettes are golden brown and crisp. Serve immediately with lemon wedges and optional tartar sauce.
Oven Method
Preheat the oven to 375°F (190°C). Arrange croquettes on a lightly oiled or lined baking sheet. Bake for 22–24 minutes, turning once halfway through, until golden and crisp on both sides. Remove from the oven and serve warm with lemon wedges.
Variations and Tips
- Herbs: Substitute parsley, chives, or a mix of fresh herbs for the dill.
- Different fish: Use canned salmon or sardines if preferred, or use leftover cooked fish in place of canned tuna.
- Texture: For a firmer interior, reduce the mashed potato slightly or add an extra tablespoon of panko into the mixture before shaping.
- Gluten-free: Use gluten-free panko or crushed gluten-free crackers for the coating.
Serving Suggestions
Pair croquettes with a crisp green salad dressed with lemon and olive oil, roasted asparagus or seasonal vegetables, or place them on toasted bread for an open-faced sandwich. They reheat well in an air fryer or oven to restore their crispy coating.
Notes
If you chill the mixture before shaping, the croquettes hold together better. The recipe yields eight croquettes; a serving is two croquettes. Adjust seasoning to taste before chilling, and use a light hand with mayo if you prefer a drier interior.
Nutrition (per serving — 2 croquettes)
- Calories: 215 kcal
- Protein: 22.5 g
- Carbohydrates: 21.5 g
- Fat: 3.5 g
- Fiber: 1.5 g
- Cholesterol: 69 mg
- Sodium: 426.5 mg
If you try this recipe, consider leaving a rating and short comment describing how you served the croquettes or any variations you made—feedback helps refine recipes and inspires others.