These tuna croquettes turn simple pantry staples into crispy, savory patties, similar to crab cakes but at a fraction of the cost. The recipe costs $3.82 in total, or about $0.96 per serving, and takes 32 minutes.
They work as a light lunch, a main course, or an appetizer.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| Canned Tuna, in water, drained | 2 cans | 5 oz can | $1.00 | $2.00 |
| Small Yellow Onion | 1/2 small | 3 lb bag | $3.00 | $0.15 |
| Celery Stalks | 2 stalks | 1 bunch (approx 8 stalks) | $1.50 | $0.38 |
| Plain Bread Crumbs | 1 cup | 15 oz container | $2.00 | $0.53 |
| Large Eggs | 2 large | 1 dozen (12 eggs) | $2.50 | $0.42 |
| Paprika | 1 teaspoon | 2 oz jar | $2.00 | $0.05 |
| Salt | 1 teaspoon | 26 oz container | $1.00 | $0.02 |
| Black Pepper | 1/2 teaspoon | 4 oz container | $2.50 | $0.05 |
| Garlic Powder | 1/4 teaspoon | 4 oz container | $2.00 | $0.05 |
| Vegetable Oil | 1/4 cup | 48 oz bottle | $4.00 | $0.17 |
| Total recipe cost | $3.82 | |||
| Cost per serving | 4 servings | $0.96 |
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.
Ingredient Notes and Cheaper Swaps
Canned Tuna
Tuna packed in water gives a lighter flavor, but tuna in oil works too; drain it very well to avoid soggy croquettes. Store-brand tuna is often significantly cheaper than name brands. Canned salmon can be used as a direct swap for a slightly different flavor. If you would rather use your tuna in a casserole, make the tuna potato bake.
Bread Crumbs
You can make your own bread crumbs from stale bread: whiz day-old bread in a food processor until fine crumbs form, then toast them lightly in the oven for extra crispness. Panko gives an even crispier texture.
Onion and Celery
If you don’t have fresh celery, omit it or use a tablespoon of dried celery flakes (rehydrated in a little water first). For the onion, a tablespoon of dried minced onion or 1/2 teaspoon of onion powder can be used in a pinch, though fresh onion gives better texture.
How to Make Tuna Croquettes Step by Step
In a large bowl, combine the well-drained tuna, minced onion and celery, a portion of the bread crumbs, the eggs, and the seasonings. Mix well until the mixture is cohesive and holds its shape, not too wet or too dry.
Pour the remaining bread crumbs into a shallow dish. Take about a tablespoon to a tablespoon and a half of the tuna mixture and gently pat it into a disc or oval roughly 1/2-inch thick, keeping the patties uniform in size so they cook evenly. Dredge each patty in the bread crumbs, pressing lightly to coat both sides.
Heat about 1/4 cup of vegetable oil in a large skillet over medium heat; the oil is ready when a bread crumb dropped in sizzles immediately. Fry the patties in batches without crowding the pan until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate before serving.
The full quantities and steps are in the recipe card below.
Tips for the Best Results
- Drain Tuna Thoroughly: Excess moisture from the tuna can make the croquettes fall apart. Press out as much liquid as possible before mixing.
- Don’t Overmix: Mix the ingredients just until combined. Overmixing can lead to a tougher texture.
- Maintain Oil Temperature: If the oil is too cool, the croquettes absorb too much oil and turn greasy. If it’s too hot, they burn on the outside before heating through.
Storing, Freezing and Reheating
Store cooked croquettes in an airtight container in the refrigerator for 3 to 4 days. Basics Glass Food Storage containers work for both storage and reheating.
To reheat, place them in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, until heated through and crispy, or pan-fry them for a few minutes per side. Freezing is not recommended, as fried croquettes tend to become soggy when thawed and reheated.
Serving Ideas and Variations
- Classic with Lemon: A squeeze of fresh lemon juice brightens the flavor.
- Dipping Sauces: Serve with tartar sauce, plain Greek yogurt mixed with dill, or a spicy aioli.
- Side Salad: Pair with a green salad tossed in a light vinaigrette. For a soup-and-croquette lunch, serve a small bowl of potato soup alongside.
- On a Bun: Serve on toasted buns with lettuce, tomato, and a sauce. Add air fryer fried potatoes on the side for a sandwich-and-potatoes dinner.
Tuna Croquettes
Ingredients
Equipment
Method
- In a large mixing bowl, combine the well-drained tuna, minced yellow onion, minced celery, 1/3 cup of bread crumbs, lightly beaten eggs, paprika, salt, black pepper, and garlic powder.
- Mix all ingredients thoroughly until they are well combined and form a cohesive mixture.
- Pour the remaining 2/3 cup of plain bread crumbs into a shallow dish or plate.
- Take about 1 to 1 1/2 tablespoons of the tuna mixture and gently pat it into a round or oval patty, about 1/2-inch thick.
- Carefully dredge each patty in the bread crumbs, ensuring both sides are evenly coated. Set aside on a clean plate or baking sheet.
- Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough that a drop of water sizzles instantly.
- Place the breaded tuna patties into the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
- Fry for 3 to 4 minutes per side, or until the croquettes are golden brown and crispy.
- Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil. Serve warm.
Notes
Frequently Asked Questions
Can I bake these tuna croquettes instead of frying them?
Yes, you can bake tuna croquettes for a lighter option. Preheat your oven to 400°F (200°C), lightly grease a baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden brown and heated through. They might not be as crispy as fried ones.
What can I use if I don’t have bread crumbs?
If you don’t have bread crumbs, you can use crushed crackers (like saltines or Ritz), cornflakes, or even finely ground oats as a binder and coating. For a gluten-free option, use gluten-free bread crumbs or a gluten-free cracker substitute.
Can I freeze cooked tuna croquettes?
Freezing cooked and fried tuna croquettes is not recommended, as they tend to become soggy and lose their crispy texture when thawed and reheated. This recipe is best enjoyed fresh or refrigerated for up to 3-4 days.
How can I add more flavor to my tuna croquettes?
You can enhance the flavor by adding a tablespoon of fresh chopped parsley or chives, a pinch of red pepper flakes for heat, or a teaspoon of Dijon mustard to the tuna mixture. A squeeze of lemon juice after cooking also brightens the taste.
What’s the best way to drain canned tuna?
To drain canned tuna thoroughly, open the can and press the lid down firmly to squeeze out as much liquid as possible. You can also transfer the tuna to a fine-mesh sieve and press it with the back of a spoon to remove excess water, which is crucial for firm croquettes.
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