Air fryer recipe · Starters
Herbed Tuna Cakes
Savory pantry-friendly tuna cakes with fresh herbs and a crisp golden edge.
- 20 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 45kcal
- 2.2 gprotein
- 6.8 gcarbs
- 1.2 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Canned tuna, drained2 cans (400 g)
- Breadcrumbs2/3 cup
- Egg1
- Onion, finely chopped1/4 cup
- Dill & parsley3 tbsp
- Lemon juice1 tbsp
Method
Drain thoroughly
Press the canned tuna to squeeze out as much liquid as possible. Excess moisture makes the cakes mushy and hard to shape, so really press it dry before mixing.
Combine the mix
Mix the tuna with the breadcrumbs, egg, chopped onion, herbs and lemon juice until it holds together in a soft mass. Add a spoon more breadcrumbs if the mixture still feels too wet to shape cleanly.
Shape patties
Form the mix into evenly sized round cakes about two centimetres thick. Keeping them all the same thickness means they cook through at the same rate, with none left cold in the middle.
Chill and oil
Refrigerate the cakes for 15 minutes, then brush both sides lightly with oil. Chilling firms them up so they hold their shape and do not crumble or fall apart when you flip them in the basket.
Air-fry golden
Air-fry at 190C for 12 min, flipping carefully halfway through. They are ready when both sides are golden, the edges are crisp and the fish is opaque and flakes easily with a fork.
