Tuna Croquettes are budget-friendly, made with pantry staple canned tuna, potato, and dill that’s breaded and baked in the oven or air fryer.
Ingredients
- 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
Directions
- 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 fry 350F 10 minutes, turning halfway until golden and crisp.
- Air Fryer Tuna Croquettes
- Bake in the oven 375F for 22 to 24 minutes, turning halfway until golden and crisp.
- Serve with lemon wedges.
