Crispy Canned Tuna Croquettes with Lemonparsley Aioli

Q: What exactly are Canned Tuna Croquettes and how do they differ from tuna patties?

Canned Tuna Croquettes are small, breadcrumb‑coated patties made from flaked canned tuna mixed with binders and aromatics, then pan‑fried until golden and crisp. They follow the classic European "croquette" technique — finer binders and a crisp exterior — whereas a plain tuna patty is often coarser and more like a burger. Think of croquettes as the slightly fancier, crunchier cousin of the weekday tuna patty.

Q: How can I stop my croquettes from falling apart when frying?

Drain the tuna very well and chill the mixed filling for 20–30 minutes so it firms up; excess moisture is the number‑one culprit. Use the right balance of binder (egg + breadcrumbs), test‑fry one croquette and adjust with a little more crumbs or another beaten egg if it falls apart, and don’t overcrowd the pan so the crust sets quickly.

Q: Can I make Canned Tuna Croquettes ahead of time and what’s the best way to store them?

Yes — the mixture can be made and chilled for up to 24 hours before shaping, and cooked croquettes keep well in the fridge for 3–4 days in an airtight container. For longer storage, freeze cooked croquettes wrapped tightly or on a tray then bagged for up to 2–3 months; reheat from thawed in a hot oven (200°C/400°F) for a few minutes to restore crunch. You can also freeze shaped uncooked croquettes, but thaw in the fridge before dredging and frying for best results.

Q: How do I get an extra crispy crust without deep‑frying?

Use panko for the coating, press it on firmly, and pan‑fry in a mix of a neutral oil plus a little butter over medium heat so the crust browns without burning. Don’t crowd the pan, flip only once, and finish briefly in a hot oven on a wire rack (200°C/400°F for 5–8 minutes) to keep the underside crisp — pub‑style crunch without the deep fryer.

Easy Crispy Canned Tuna Croquettes with LemonParsley Aioli

By Fia MartinezSeptember 20, 2025Updated: September 19, 2025

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4.00 (1 Ratings)

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Recipe Introduction

Quick Hook

Oh my gosh, I love these Canned Tuna Croquettes . They’re fast, crunchy, and so comforting. The flavor is bright, with lemon and parsley cutting through rich tuna.

I remember making them late one weeknight. Honestly, they saved dinner more than once. This Tuna Croquettes Recipe is pantry magic.

Brief Overview

Croquettes come from Europe originally. They became a homey comfort food worldwide.

Difficulty is easy. Prep takes twenty minutes. Chill for thirty minutes. Cook time is about fifteen minutes.

Yields eight medium croquettes. Serves four as a main. Great as appetizers for a party too.

Main Benefits

A 100 g serving of tuna has about 23 g protein. That makes these Canned tuna patties a protein rich choice. They fill you up without feeling heavy.

Serve them for weeknight dinners, casual lunches, or bar snacks. They’re perfect for kids and picky eaters.

What makes this recipe special is texture. Think tender inside and crispy outside. Use panko for Panko crusted tuna croquettes to get that airy crunch.

pan-fried tuna croquettes brown beautifully and hold their shape.

I love experimenting with shapes. Sometimes I make round Tuna Croquette balls. Other times I flatten them into patties. Try the Tuna Croquettes Air Fryer method if you prefer less oil.

I made them that way once, and they came out surprisingly crisp.

This is a solid Tuna Can Recipe when your fridge is sparse. You can swap mayo for Greek yogurt. Add mashed potato for extra heft.

For a little kick, stir in smoked paprika.

Want a sauce idea? Try a simple Lemon parsley aioli recipe . It lifts the whole dish. I always double the aioli. No shame.

If you need a fast Easy weeknight tuna croquettes plan, this is it. Tip: chill the mix, then dredge in egg and breadcrumbs. That step prevents falling apart when frying.

Ready for the ingredients? Let’s move on to what you’ll need.

Ingredients & Equipment

I love these pantry savers. Canned Tuna Croquettes are fast. They make great easy weeknight tuna croquettes .

Main Ingredients

For the croquette mixture:

2 (5 oz / 142 g) cans tuna in water, drained (~ 200 220 g drained)
3 tbsp (45 g) mayonnaise or Greek yogurt
1 large egg, beaten
1/3 cup (30 40 g) fine dry breadcrumbs
1/2 small yellow onion or 2 shallots, finely chopped (~ 1/2 cup / 80 g )
2 cloves garlic, minced
2 tbsp (8 g) chopped fresh parsley
1 tsp Dijon mustard
1 tsp lemon zest + 1 tbsp lemon juice
1/2 tsp kosher salt, 1/4 tsp black pepper
Optional: 1/2 tsp smoked paprika or Old Bay

For breading and frying:

1 large egg, lightly beaten (dredging)
1 cup (100 g) panko breadcrumbs or regular crumbs
2 tbsp (30 ml) olive oil + 1 tbsp (14 g) butter for frying

Optional lemon parsley aioli:

1/3 cup (80 g) mayonnaise
1 tbsp lemon juice, 1 tbsp chopped parsley
1 small garlic clove, minced

Honestly, I drain tuna like a hawk. Blot it dry. That step saved me from soggy, falling apart Canned tuna patties .

Seasoning Notes

Essential combos: lemon + parsley + Dijon. Salt and lemon brighten everything. Smoked paprika pairs well with mayo. For crunch, use panko. If you want a twist, make Panko crusted tuna croquettes .

Flavor enhancers: a splash of hot sauce, capers, or grated Parmesan. Aromatics: shallots or scallions work wonders. Quick swaps: mayo → Greek yogurt.

Egg → flax “egg” for vegan tries. Want air fryer? See notes for Tuna Croquettes Air Fryer method.

Equipment Needed

Essentials only: large mixing bowl, 10 12 inch (25 30 cm) skillet, spatula, two shallow bowls, parchment lined baking sheet, measuring spoons and cups, knife and board. Optional: food processor for fine chop.

Household hack: use a pie server if you lack a fish turner. No cast iron? Nonstick works fine.

I once pan-fried these at midnight. They vanished in ten minutes. Try this as a Tuna Croquettes Recipe staple.

Cooking Method

"Pantry power: canned tuna turns weeknights into winners." I say that every time I pull a can from the shelf.

These Canned Tuna Croquettes are my go-to. They’re fast, crunchy, and very forgiving.

Prep Steps

Get your mise en place. Drain two cans thoroughly. Chop onion, garlic, and parsley. Measure out 1/3 cup breadcrumbs and 1 cup panko for coating.

Organize for speed. Line a baking sheet with parchment. Set out a bowl for egg and one for panko. Do this before you mix. It saves time when the mixture firms.

Safety first. Heat oil carefully. Avoid splashes. Use a spatula, not your fingers. Do not leave hot oil unattended. Keep a lid nearby.

step-by-step Process

Mix tuna, mayo, egg, breadcrumbs, aromatics, lemon zest, and seasoning until combined.
Press and chill the mixture for 20 minutes so it firms.
Divide into 8 portions and shape into patties.
Dredge in egg, then press into panko.
Heat skillet over medium heat until oil shimmers but not smoking. Add croquettes. Fry 3– 4 minutes per side until deep golden.
Transfer to a rack and rest briefly. Serve with lemon wedges and lemon parsley aioli.

Visual cues matter. The coating needs to be deep golden. The croquette should hold together when pressed. If it falls apart, add more breadcrumbs and chill again.

Internal temp isn’t required, but make sure the center is hot and steaming.

If you prefer a lighter route, bake at 425° F ( 220° C) for 12– 15 minutes , flipping once, until crisp.

Pro Tips

Use panko for the crunch. Press it on firmly. Test one croquette first. Adjust binder as needed. Common mistake: not draining tuna well.

Blot it dry. Don’t overcrowd the pan; it cools the oil.

make-ahead: shape and coat croquettes. Refrigerate up to 24 hours . Fry just before serving. I once prepped these for a last minute picnic.

They survived the trip. True story crispy gold and still tasty.

This is a simple Tuna Croquettes Recipe that doubles as a tuna can recipe and a pan-fried tuna croquettes favorite.

Try panko crusted tuna croquettes for extra crunch. Honestly, they save dinner more than once.

Recipe Notes

Crispy Canned Tuna Croquettes with Lemonparsley Aioli presentation

Fun fact: one can of tuna delivers about 20 grams protein. I love that. It makes these Canned Tuna Croquettes a quick, win-win dinner.

Serving Suggestions

Serve the croquettes on warm plates. Add lemon wedges. Dollop a Lemon parsley aioli recipe alongside. It sings with the fish.

For a showy look, stack two croquettes. Scatter extra parsley. For crunchy contrast, try Panko crusted tuna croquettes . They crisp up beautifully.

Pair with a crisp salad. Or oven fries for comfort. A light lager or sauvignon blanc works. For kids, try Canned tuna patties with ketchup.

Storage Tips

Cool croquettes before storing. Place in an airtight container. Refrigerate up to 3 days.

Freezing? Yes, but with care. Freeze uncooked, breaded croquettes on a tray. Then bag them. Keep for 1 month. Thaw overnight in fridge.

Reheat in a skillet for best texture. Use medium heat. Flip gently until piping hot. Oven reheating at 375° F for 8 10 minutes also works.

Avoid microwaving. It makes them soggy.

Variations

Need gluten-free? Use gluten-free panko. For egg-free, swap a flax “egg”. I tried a flax version. It held up after extra chilling.

For a seasonal twist, add spring peas in spring. In autumn, fold in roasted red pepper. For an alternate crunch, try cornflake crumbs.

If you own an air fryer, search Tuna Croquettes Air Fryer for quick, lower oil results.

Nutrition Basics

Estimate per two croquettes: about 360 kcal , 18 g protein. These are rich in protein and omega-3s. They support muscle repair and heart health.

Canned tuna is a low-cost source of nutrients. Swap mayo for Greek yogurt to cut fat. Simple swaps change macros a lot.

I once pan-fried a batch at midnight. They saved the whole week. Honestly, this Tuna Croquettes Recipe is comfort food with pantry magic.

Conclusion Go make them. Try the pan-fried tuna croquettes first. Tweak herbs to your taste. You’ll end up with an easy weeknight hit. Enjoy every crispy bite.

Tuna Croquettes Irresistible PankoCrusted Croquettes With Lemon Aioli

Frequently Asked Questions

What exactly are Canned Tuna Croquettes and how do they differ from tuna patties?

Canned Tuna Croquettes are small, breadcrumb-coated patties made from flaked canned tuna mixed with binders and aromatics, then pan-fried until golden and crisp. They follow the classic European "croquette" technique finer binders and a crisp exterior whereas a plain tuna patty is often coarser and more like a burger.

Think of croquettes as the slightly fancier, crunchier cousin of the weekday tuna patty.

How can I stop my croquettes from falling apart when frying?

Drain the tuna very well and chill the mixed filling for 20 30 minutes so it firms up; excess moisture is the number-one culprit. Use the right balance of binder (egg + breadcrumbs), test-fry one croquette and adjust with a little more crumbs or another beaten egg if it falls apart, and don’t overcrowd the pan so the crust sets quickly.

Can I make Canned Tuna Croquettes ahead of time and what’s the best way to store them?

Yes the mixture can be made and chilled for up to 24 hours before shaping, and cooked croquettes keep well in the fridge for 3 4 days in an airtight container. For longer storage, freeze cooked croquettes wrapped tightly or on a tray then bagged for up to 2 3 months; reheat from thawed in a hot oven (200°C/400°F) for a few minutes to restore crunch.

You can also freeze shaped uncooked croquettes, but thaw in the fridge before dredging and frying for best results.

What are easy variations or substitutions if I want them lighter, gluten-free or vegetarian?

To lighten them, swap some or all of the mayo for Greek yogurt and use tuna in water rather than oil; to cut sodium, rinse the tuna and use low-salt canned fish. For gluten-free croquettes, use certified GF panko or crushed cornflakes for the coating; for vegetarian "tuna" croquettes, mash canned chickpeas with the same aromatics and binders or try smoked tofu or canned jackfruit as a fish alternative.

How do I get an extra crispy crust without deep-frying?

Use panko for the coating, press it on firmly, and pan-fry in a mix of a neutral oil plus a little butter over medium heat so the crust browns without burning. Don’t crowd the pan, flip only once, and finish briefly in a hot oven on a wire rack (200°C/400°F for 5 8 minutes) to keep the underside crisp pub-style crunch without the deep fryer.

Are Canned Tuna Croquettes healthy what should I know about nutrition and allergens?

They’re a good source of protein (roughly 18 g per serving in this recipe) but can be moderate in fat and sodium depending on mayo and canned tuna choice; estimated calories are about 360 kcal for two croquettes.

To make them healthier, use tuna in water, swap some mayo for Greek yogurt, and choose whole-grain or lighter crumbs; note they contain common allergens (fish, egg, and gluten unless substituted), so adjust for dietary needs.

Crispy Canned Tuna Croquettes With Lemonparsley

0.0 / 5 (0 Review)

Preparation time:50 Mins

Cooking time:15 Mins

Servings:8 croquettes (serves 4 as a main, 6 8 as an appetizer)

Instructions:

Prep aromatics and drain tuna: Finely chop the onion or shallot and parsley; mince the garlic. Drain tuna thoroughly and flake with a fork to remove large chunks.
Make croquette mixture: In a large bowl combine flaked tuna, mayonnaise, 1 beaten egg, 1/3 cup breadcrumbs, chopped onion, garlic, parsley, Dijon mustard, lemon zest and juice, salt, pepper and smoked paprika or Old Bay if using. Mix until evenly combined; if too wet add 1 2 tablespoons more breadcrumbs, if too dry add a little extra mayo or a splash of milk. Mixture should hold together when pressed.
Chill to firm up: Form the mixture loosely into a log or ball, cover and refrigerate for 20 30 minutes to firm the mixture so croquettes hold their shape when frying.
Shape croquettes and set up dredging station: Divide mixture into 8 equal portions (about 2.5 3 oz / 70 90 g each) and shape into round patties or small cylinders. Set out one shallow bowl with the lightly beaten egg and one plate with panko breadcrumbs.
Dredge croquettes: Dip each patty in beaten egg, then press into panko breadcrumbs to coat all sides. Shake off excess and place on a parchment lined baking sheet. For a smoother or thicker coating, repeat egg then breadcrumbs for a double coat.
Pan-fry until golden: Heat a skillet over medium heat and add oil and butter; heat until shimmering but not smoking. Fry croquettes in batches without crowding, about 3 4 minutes per side, until deep golden brown and crisp. Reduce heat if browning too quickly. Transfer to a wire rack or paper towel to drain briefly.
Finish and serve: Taste and adjust salt or lemon on the aioli or croquettes as desired. Serve hot with lemon wedges and the lemon parsley aioli.