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Transform a humble can of tuna into golden brown tuna croquettes using my quick recipe. They’re fluffy and crispy and ready in 15 minutes!
Need to jazz up a can of tuna? You’ll love my healthy tuna salad, smoked tuna dip, and tuna casserole.
Did you know pairing mashed potatoes with canned tuna is literally the best combination ever? Well, friends, allow me to enlighten you.
By mixing the two along with seasonings and breadcrumbs, then pan-frying them, you’re guaranteed thick, fluffy croquettes. They’re crackling crisp on the outside yet flaky and moist in the center.
Table of Contents
Why I love this recipe
- Budget-friendly. The two main ingredients of this recipe are canned tuna and potatoes, making them VERY budget-friendly and perfect for feeding a crowd.
- Quick to make. Provided you have leftover mashed potatoes from the night before, this recipe will take mere minutes.
- Freezable. I always keep a bag of croquettes in my freezer. They reheat well and make the perfect quick lunch or late-night snack.
- Versatile. Serve them with poached eggs for a twist on the classic benny, use them in sandwiches, or serve them as an appetizer with some spicy mayo. There are NO wrong answers.
Ingredients needed
- Tuna. Canned and with as much liquid removed as possible. Personally, I prefer albacore tuna because it’s healthier and has a better flavor.
- Potatoes. I used russet potatoes, which are starchy and better for mashing.
- Cream cheese. To mix in the mashed potatoes.
- Garlic. Minced. Add more or less depending on how garlicky you want them.
- Parsley. Finely chopped. Some will be mixed in the tuna mixture and the rest will be garnish.
- Smoked paprika. For a deeper, smoky flavor.
- Breadcrumbs. For the crunchy breading. I used a mix of regular and panko bread crumbs for extra texture.
- Eggs. To help the breading stick. 1-2 large eggs should do the trick.
- Oil. To fry the croquettes. Any neutral-flavored cooking oil will work, like vegetable oil or canola oil.
How to make tuna croquettes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make mashed potatoes. Boil the potatoes in salted water until tender. Drain the potatoes, transfer them to a large bowl, mash them, add, and fold in the cream cheese.
Step 2- Add the tuna. Fold in the garlic, smoked paprika, tuna, and parsley.
Step 3- Prep the dredging stations. In one bowl, add the eggs, and in a separate bowl, add both kinds of breadcrumbs.
Step 4- Dredge. Shape the tuna mixture into thick patties. Dip them in the egg mixture, followed by the breadcrumbs.
Step 5- Fry. Add an inch of oil to a non-stick skillet over medium heat. Once hot, cook the patties, flipping regularly until golden brown. Transfer them to a plate lined with paper towels and repeat with the remaining croquettes. Garnish with parsley.
Step 6- Drain and serve. Transfer them to a plate lined with paper towels and repeat with the remaining croquettes. Garnish with parsley.
Arman’s recipe tips
- Tuna patties falling apart when you dredge them? This happens to me sometimes. Just pop the mixture in the fridge for 20 minutes so it can firm up.
- Use an ice cream scoop. To make equal-sized patties.
- Make sure the oil is hot. If it isn’t, the patties will soak up too much oil and become soggy rather than crispy. To test the oil temperature, carefully drop 1-2 drops of water in the pan. If it sizzles, it’s hot enough to fry.
- Don’t crowd the pan. Too many patties will drop the oil temperature, and you’ll have the problem I just mentioned. I usually fry no more than 2-3 patties at a time.
Variations
- Swap the tuna. Use other types of canned fish (like my salmon croquettes!) or even canned chicken.
- Mix-ins. For a brighter flavor, fold in finely chopped red onion or add a squeeze of fresh lemon juice.
- Fresh herbs. Swap parsley with fresh dill, cilantro, chives, or basil.
- Dipping sauce. Try my hot honey, garlic yogurt sauce, or tartar sauce.
Storage instructions
To store: Store cooled leftover patties in an airtight container in the refrigerator for 3-5 days.
To freeze: I suggest freezing uncooked patties for the best texture. Once frozen, they’ll last up to three months.
Reheating: Reheat in a skillet over medium heat or a preheated oven until warm.
Frequently asked questions
If you don’t want to use eggs, mix equal parts of flour and water. Dredge the patties in this flour slurry before coating them in breadcrumbs.
Your patties likely fall apart because there was too much moisture in the mixture or if the oil wasn’t hot enough. If the tuna mix is too moist, refrigerate it for 20 minutes or add breadcrumbs to the mixture, and only fry in sizzling oil.
More seafood favorites to try
Tuna Croquettes
Video
Ingredients
- 2 pounds potatoes chopped
- 2 tablespoons cream cheese
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 15 ounces canned tuna drained
- 2 tablespoons parsley chopped
- 2 large eggs beaten
- 1/2 cup panko bread crumbs
- 1 cup breadcrumbs
- 1/2 cup oil to fry
Instructions
- Boil the potatoes in salted water until tender, around 10 minutes. Drain the potatoes and mash until smooth.
- Mix through the cream cheese then fold through the garlic, smoked paprika, tuna, and parsley until combined.
- In one bowl, add eggs, and in a separate bowl, add the two kinds of bread crumbs.
- Shape the tuna mixture into thick patties. Dip them in the egg mix, followed by the breadcrumb mix.
- Add an inch of oil into a non-stick pan and place over medium heat. Once hot, cook the tuna croquettes in batches, turning regularly until golden brown, around 5 minutes.
- Repeat the process until all the croquettes are cooked. Sprinkle with parsley and serve immediately.
Notes
Nutrition
Originally published January 2023, updated and republished September 2024
Could I do this with canned salmon?
Absolutely!
These sound so good. But is there any way to cook them in an air fryer or oven?
Yes! Air fry at 200C/400F for 12-15 minutes, flipping halfway through 🙂