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Air fryer tuna croquettes with a crispy golden breadcrumb coating and tender flaky tuna filling, served with lemon wedges and fresh parsley on a white plate.
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Air Fryer Tuna Croquettes - Crispy, Quick, and Comforting

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

Ingredients

  • 2 cans (5 ounces each) tuna, drained well (water-packed or oil-packed both work)
  • 1/2 cup breadcrumbs (regular or panko; gluten-free if needed)
  • 1 large egg, lightly beaten
  • 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
  • 1/4 cup finely diced onion (red, yellow, or green onions)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • Salt and black pepper to taste
  • Olive oil spray (or your preferred neutral oil spray)
  • Optional for coating: Extra 1/3 cup panko for rolling

Instructions

  • Prep the tuna: Drain tuna thoroughly and press out excess moisture with a fork or paper towel. This helps the croquettes hold together and crisp up.
  • Make the mixture: In a bowl, combine tuna, breadcrumbs, egg, mayonnaise, onion, parsley, Dijon, lemon zest and juice, garlic powder, paprika, and a pinch of salt and pepper. Mix until evenly combined but not mushy.
  • Adjust texture: The mixture should hold when pressed. If it’s too wet, add a tablespoon of breadcrumbs at a time. If too dry, add a teaspoon of mayo or lemon juice.
  • Shape the croquettes: Form into 8–10 small patties or ovals, about 2–2.5 inches wide and 1/2 inch thick. For extra crunch, roll each in panko and press gently to adhere.
  • Chill (optional but helpful): Place shaped croquettes in the fridge for 10–15 minutes to firm up. This reduces crumbling in the air fryer.
  • Preheat the air fryer: Set to 390°F (200°C) for 3–4 minutes. Lightly spray the basket with oil to prevent sticking.
  • Air fry the first side: Arrange croquettes in a single layer with space between them. Spray the tops lightly with oil. Cook for 6–7 minutes.
  • Flip and finish: Carefully flip, spray again, and cook another 5–6 minutes until golden brown and crisp. Internal temp should reach at least 165°F (74°C).
  • Serve: Let rest 2 minutes. Serve with lemon wedges and your favorite sauce—tartar, garlic aioli, or a simple yogurt-dill sauce.