Introduction
Remember those cozy afternoons spent in the kitchen, the air filled with delicious aromas? This recipe for Tuna Croquettes brings back all those comforting feelings, but with a fantastic twist – they’re baked or air-fried for a lighter, healthier crunch! Forget soggy canned tuna; we’re transforming simple ingredients into golden, flavorful bites that are perfect for a quick weeknight dinner, a tasty appetizer, or even a delightful lunch. You’ll be amazed at how easy it is to create these crowd-pleasing morsels that taste like they came from a fancy bistro, but in your very own home.
Why You’ll Love This Recipe
- Fast: Whip these up from start to finish in under 30 minutes!
- Easy: Minimal steps and common ingredients make this a beginner-friendly recipe.
- Giftable: Imagine a batch of these warm and ready to share – perfect for a potluck or a neighbor!
- Crowd-Pleasing: Even picky eaters will devour these savory, crispy croquettes.
Ingredients
- 2 (5-ounce) cans chunk light tuna, in water, drained and flaked: Choose good quality tuna, and make sure to drain it really well to avoid a mushy mixture.
- 1 large (10-ounce) russet potato, peeled, cubed, and boiled until tender (about 9 ounces peeled): A fluffy baked potato is the secret to binding these together and giving them that wonderfully creamy texture inside.
- 1/4 cup chopped fresh dill: Dill adds such a bright, fresh flavor that pairs perfectly with tuna. Fresh is best here!
- 2 tablespoons light mayonnaise: Just enough to add a hint of creaminess without being heavy.
- 2 tablespoons minced red onion: For a little bit of a bite and a lovely sweetness. Finely minced is key!
- 1 tablespoon Dijon mustard: This adds a subtle tang and depth of flavor.
- 1 teaspoon fresh lemon juice: A little squeeze of sunshine to brighten everything up!
- 3/4 teaspoon kosher salt: For seasoning. Always taste and adjust!
- Black pepper, to taste: A good grinding of fresh black pepper is always a good idea.
- Olive oil spray: Essential for getting that beautiful golden-brown crust, whether you’re baking or air frying.
- 1 large egg, beaten: Our binder for the panko, giving us that extra crispy coating.
- 3/4 cup plain or gluten-free panko breadcrumbs: Panko is a must for that ultimate crispiness!
- Lemon wedges, for serving: A squeeze of fresh lemon juice right before digging in is pure perfection.
- Tartar sauce, optional: The classic accompaniment, and oh-so-delicious if you have it on hand.
How to Make It
Alright, let’s get cooking! This is going to be so easy, you’ll wonder why you haven’t made these sooner.
- Mash it all up: Grab a big bowl and toss in your well-drained, flaked tuna and your tender, boiled potato. You can mash the potato right in the bowl with a fork or potato masher. Then, add the chopped dill, mayonnaise, minced red onion, Dijon mustard, lemon juice, kosher salt, and a good grind of black pepper. Get in there with a fork or your hands (my favorite way to really feel the mixture!) and mix everything together until it’s all beautifully combined. You want it to be a cohesive mixture.
- Shape those beauties: Divide your glorious tuna mixture into 6 equal portions. Now, the fun part – shape each portion into a nice croquette. Think little logs or oval shapes, whatever you prefer!
- Get your dipping stations ready: Pour your beaten egg into one shallow dish and your panko breadcrumbs into another. This is like a little breading spa for our croquettes!
- Coat them with love: Take each shaped croquette and dip it first into the beaten egg, making sure it’s completely coated. Let any excess egg drip off. Then, gently place it into the panko breadcrumbs. Press the crumbs onto the croquette so they stick all over. Give them a nice, even coating for maximum crunch!
- Preheat for perfection: Time to get our cooking surfaces ready! Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C).
- Prepare for baking/air frying: If you’re baking, line a baking sheet with parchment paper. This makes cleanup a breeze! Then, lightly spray your breaded croquettes with olive oil spray. Don’t skip this – it’s what gives them that golden glow! Place them on the prepared baking sheet.
- Cook ’em till golden:
- For the Oven: Bake for 18-22 minutes. About halfway through, give them a little flip so they get beautifully golden on both sides.
- For the Air Fryer: Air fry for 10-14 minutes. Just like in the oven, give your air fryer basket a good shake halfway through to ensure even cooking and browning.
You’re looking for them to be golden brown and heated all the way through.
- Serve and savor: Once they’re perfectly cooked, take them out and serve them immediately. A few fresh lemon wedges on the side for squeezing and a dollop of tartar sauce (if you’re feeling fancy!) will make them absolutely irresistible. Enjoy every crunchy bite!
Substitutions & Additions
Want to put your own spin on these? I love experimenting in the kitchen! Here are a few ideas:
- Herbs: If you don’t have dill, fresh parsley or chives are also lovely.
- Spice it up: Add a pinch of cayenne pepper or some finely chopped jalapeño to the mixture for a little heat.
- Cheesy goodness: Mix in a tablespoon or two of grated Parmesan cheese for an extra layer of flavor.
- Different fish: While tuna is classic, you could try this with canned salmon too!
- Binder boost: If you find your mixture a bit too soft, you can add a tablespoon of breadcrumbs directly into the tuna mixture to help bind it.
Tips for Success
A few little tricks can make these croquettes even better:
- Drain, Drain, Drain! Make sure your tuna and your potato are as dry as possible. Excess moisture can lead to soggy croquettes, and we definitely don’t want that!
- Don’t Overcrowd: Whether you’re baking or air frying, give your croquettes some space. This allows the hot air to circulate properly, ensuring a nice, even crispiness.
- Taste and Adjust: Before you shape and bread them, I like to take a tiny bit of the mixture and taste it for seasoning. This way, you can add more salt, pepper, or lemon juice if needed.
- Prep Ahead: You can shape the croquettes and even bread them a few hours in advance. Just place them on a parchment-lined tray in the refrigerator until you’re ready to cook.
How to Store It
These are best enjoyed fresh, but if you happen to have any leftovers (which is unlikely in my house!), you can store them:
- In the Refrigerator: Let the croquettes cool completely, then store them in an airtight container in the fridge for up to 2-3 days.
- Reheating: To recapture that wonderful crispiness, I highly recommend reheating them in the oven at around 350°F (175°C) for about 5-10 minutes, or in the air fryer for a few minutes until heated through and crispy again. The microwave will make them soft, so avoid that if crispiness is your goal!
FAQs
Q: Can I make these ahead of time?
A: Yes! You can shape and bread the croquettes up to a day in advance. Store them on a baking sheet lined with parchment paper, covered loosely with plastic wrap, in the refrigerator. Cook as directed when ready.
Q: My mixture seems too wet to shape. What should I do?
A: If your mixture feels a little too soft, you can add a tablespoon or two of extra breadcrumbs (or even a bit more mashed potato) to help it firm up enough to shape. Just make sure you still have enough mixture to get a good coating.
Q: What can I serve with these besides tartar sauce?
A: They’re delicious with a fresh side salad, some roasted vegetables, or even just on their own as a snack! A simple lemon-aioli or a spicy ketchup would also be fantastic.
Tuna Croquettes
Golden and crispy baked or air-fried tuna croquettes, a quick and easy weeknight dinner or appetizer made with simple ingredients.
Equipment
- bowl large
- Fork
- Potato Masher
- Shallow dish two
- Baking Sheet
- Parchment paper
- Air Fryer
Ingredients
Main ingredients
- 10 ounces chunk light tuna, in water, drained and flaked 2 (5-ounce) cans
- 9 ounces russet potato, peeled, cubed, and boiled until tender 1 large (10-ounce)
- 1 cup chopped fresh dill 1/4
- 2 tablespoons light mayonnaise
- 2 tablespoons minced red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 0.75 teaspoon kosher salt
- black pepper to taste
Coating
- olive oil spray
- 1 large egg, beaten
- 0.75 cup plain or gluten-free panko breadcrumbs
For Serving
- lemon wedges
- tartar sauce optional
Instructions
- Mash the drained tuna and boiled potato in a large bowl with a fork or potato masher. Add dill, mayonnaise, minced red onion, Dijon mustard, lemon juice, kosher salt, and black pepper. Mix until well combined.10 ounces chunk light tuna, in water, drained and flaked
- Divide the mixture into 6 equal portions and shape each into a croquette.
- Prepare dipping stations: place beaten egg in one shallow dish and panko breadcrumbs in another.10 ounces chunk light tuna, in water, drained and flaked
- Dip each croquette first into the beaten egg, letting excess drip off, then into the panko breadcrumbs, pressing to coat evenly.10 ounces chunk light tuna, in water, drained and flaked
- Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
- If baking, line a baking sheet with parchment paper and lightly spray croquettes with olive oil spray. Place on the baking sheet.10 ounces chunk light tuna, in water, drained and flaked
- Bake for 18-22 minutes or air fry for 10-14 minutes, flipping halfway through, until golden brown and heated through.
- Serve immediately with lemon wedges and tartar sauce, if desired.10 ounces chunk light tuna, in water, drained and flaked
Notes
Ensure tuna and potato are well-drained for best results. Do not overcrowd the baking sheet or air fryer basket for even crispiness. Taste and adjust seasoning before shaping. Croquettes can be shaped and breaded ahead of time and refrigerated.