These crispy air fryer tuna patties are golden on the outside, tender and flaky in the centre, and made with only a handful of ingredients.

The reel shows canned tuna being broken apart with a fork, mixed with an egg, finely grated cheese, salt, and black pepper. The mixture is shaped into small round patties and cooked in an air fryer until deeply golden.

They are easy, high in protein, naturally low in carbohydrates, and ready in about 20 minutes. Serve them with ketchup, a yogurt dip, salad, or roasted vegetables for a quick lunch or light dinner.

The original reel does not display written quantities, the cheese type, or the precise air-fryer settings. The measurements and cooking times below are a practical reconstruction based on the visible proportions and finished texture.

Why You’ll Love These Tuna Patties

• Ready in about 20 minutes
• High in protein
• Made with simple ingredients
• No breadcrumbs required
• Naturally low in carbohydrates
• Crisp without deep-frying
• Suitable for meal prep
• Easy to customize
• Works as a snack, lunch, or light dinner

Ingredients

• 2 cans tuna, about 5 ounces or 140 g each, thoroughly drained1 large egg3/4 cup finely grated mozzarella, Parmesan, or a combination1/4 teaspoon salt, or to taste1/4 teaspoon ground black pepperCooking spray or 1 teaspoon olive oil, optional1/2 teaspoon garlic powder, optional1/2 teaspoon onion powder, optional1 tablespoon chopped fresh parsley, optionalPinch of chilli flakes, optional

• 2 cans tuna, about 5 ounces or 140 g each
• 1 large egg
• ¾ cup finely grated mozzarella, Parmesan, or a combination
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• Cooking spray or 1 teaspoon olive oil, optional

Optional flavour additions

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• ½ teaspoon dried oregano
• Pinch of chilli flakes
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice

Ingredient Notes

Tuna

The reel appears to use canned tuna packed in water or brine.

Drain it extremely well before mixing. Excess liquid is one of the main reasons tuna patties become soft, wet, or difficult to shape.

Tuna packed in oil can also be used, but drain away as much oil as possible.

Egg

The egg binds the tuna and cheese together.

One large egg is usually sufficient for two standard cans of tuna. Adding too much egg may make the mixture loose and cause the patties to spread.

Cheese

The reel shows a generous amount of finely grated pale cheese.

Good options include:

• mozzarella for a softer, stretchy centre;
• Parmesan for more flavour and a firmer texture;
• cheddar for a richer, sharper taste;
• a mixture of mozzarella and Parmesan for both binding and flavour.

Pre-shredded cheese can work, but finely grated cheese blends into the mixture more evenly.

Seasoning

Tuna and cheese may already contain salt, so season carefully.

Mix the ingredients first, then cook a small test piece if you are unsure about the salt level.

Equipment

• Medium mixing bowl
• Fork
• Spoon
• Air fryer
• Parchment air-fryer liner, optional
• Cooking spray, optional
• Food thermometer, optional

How to Make Air Fryer Tuna Patties

1. Drain the tuna thoroughly

Open the tuna cans and drain away all the liquid.

Press the tuna gently against the can lid or place it in a fine-mesh sieve and press with a spoon.

For the firmest patties, transfer the tuna to paper towels and pat it dry.

This step is important. Wet tuna produces a loose mixture that may fall apart during shaping or cooking.

2. Break up the tuna

Transfer the drained tuna to a medium bowl.

Use a fork to separate it into small flakes.

Break apart any large compact pieces so the egg and cheese can distribute evenly.

3. Add the egg

Crack one large egg directly over the tuna.

Check for any shell fragments before mixing.

4. Add the grated cheese

Add the finely grated cheese.

The reel appears to use approximately enough cheese to lightly cover the tuna mixture.

Start with ¾ cup. Add another tablespoon or two only if the mixture still seems too wet after mixing.

5. Season the mixture

Add the salt and ground black pepper.

Include garlic powder, onion powder, paprika, herbs, mustard, or chilli flakes if using.

Avoid adding too many wet ingredients because they can weaken the patties.

6. Mix until combined

Use a fork or spoon to mix the tuna, egg, cheese, and seasonings.

Continue until the egg is no longer visibly separate and the mixture holds together when pressed.

The texture should remain slightly chunky rather than completely mashed.

7. Rest the mixture

Let the mixture stand for 5 minutes.

This gives the cheese time to absorb some moisture and makes the patties easier to form.

If the mixture still feels very wet, add:

• 1–2 tablespoons additional finely grated Parmesan;
• 1 tablespoon almond flour;
• or 1 tablespoon breadcrumbs.

These additions are optional and are not clearly shown in the reel.

8. Shape the patties

Divide the mixture into 6 equal portions.

Press each portion between your palms to form a compact round patty about:

• 2½ inches wide;
• ½ inch thick.

Compress the edges gently so they do not crack.

The reel shows small, thick, rounded patties rather than wide, thin burgers.

9. Preheat the air fryer

Preheat the air fryer to 375°F or 190°C for approximately 3 minutes.

Preheating helps the exterior begin browning immediately.

10. Prepare the basket

Lightly spray the basket with cooking oil or use a perforated parchment air-fryer liner.

Do not use loose parchment in an empty air fryer because it can lift toward the heating element.

Place the parchment only after the patties are ready to weigh it down.

11. Arrange the patties

Place the patties in the air-fryer basket in a single layer.

Leave a little space between each patty so the hot air can circulate.

Cook in batches when necessary.

12. Air fry

Air fry at 375°F or 190°C for 8–10 minutes.

Carefully flip the patties after approximately 5 minutes.

Continue cooking until both sides are golden and the centres are hot.

Depending on the air fryer and patty thickness, they may require another 1–3 minutes.

13. Rest briefly

Allow the tuna patties to rest for 2–3 minutes after cooking.

They become firmer as the melted cheese cools slightly.

14. Serve

Serve the patties warm with:

• ketchup;
• spicy ketchup;
• garlic yogurt sauce;
• lemon mayonnaise;
• ranch;
• hot sauce;
• or a squeeze of fresh lemon juice.

Oven Instructions

Preheat the oven to 400°F or 200°C.

Arrange the patties on a parchment-lined baking sheet and lightly spray the tops with oil.

Bake for 12–16 minutes, flipping halfway through, until golden.

For additional browning, broil for 1–2 minutes at the end.

Pan-Fried Instructions

Heat 1–2 tablespoons oil in a non-stick skillet over medium heat.

Cook the patties for approximately 3–4 minutes per side.

Turn them only after the first side has formed a firm golden crust.

What the Final Texture Should Be Like

The outside should be:

• golden brown;
• lightly crisp;
• firm enough to pick up;
• slightly cheesy around the edges.

The centre should be:

• moist but not wet;
• flaky from the tuna;
• tender;
• held together by the egg and melted cheese.

Important Mistakes to Avoid

Not draining the tuna properly

Excess moisture makes the mixture loose and difficult to shape.

Press out as much liquid as possible before adding the other ingredients.

Adding too much egg

More egg does not necessarily improve binding.

Too much egg can make the mixture soft and produce a rubbery centre.

Using large cheese shreds

Large shreds may not distribute evenly and can create weak spots.

Finely grated cheese binds the tuna more effectively.

Shaping the patties too loosely

Gently but firmly compress each portion.

Loose patties are more likely to crack when moved or flipped.

Making the patties too thin

Thin patties dry out quickly.

Keep them approximately ½ inch thick for a tender centre.

Overcrowding the basket

The patties need circulating air to brown.

Crowding causes steaming and uneven cooking.

Flipping too early

Let the first side develop a crust before turning the patties.

If they resist lifting, cook them for another minute before trying again.

Overcooking

Canned tuna is already cooked.

The goal is to set the egg, melt the cheese, and brown the outside. Excessive cooking can make the patties dry.

Skipping the resting time

Freshly cooked patties may feel delicate because the cheese is very hot.

A short rest helps them firm up.

Recipe Variations

Parmesan Tuna Patties

Use:

• ¾ cup finely grated Parmesan;
• garlic powder;
• parsley;
• lemon zest.

These patties will be firmer and more savoury.

Mozzarella Tuna Patties

Use finely grated low-moisture mozzarella.

The centre will be softer and slightly stretchy.

Avoid fresh mozzarella because it contains too much moisture.

Cheddar Tuna Patties

Use sharp cheddar and add a pinch of smoked paprika.

This produces a richer flavour and deeper golden colour.

Spicy Tuna Patties

Add:

• chilli flakes;
• cayenne;
• chopped jalapeño;
• hot sauce;
• or sriracha.

When adding liquid hot sauce, limit it to approximately one teaspoon.

Mediterranean Tuna Patties

Add:

• chopped parsley;
• dried oregano;
• lemon zest;
• garlic;
• chopped olives.

Serve with tzatziki or a lemon-yogurt sauce.

Tuna Melt Patties

Add:

• chopped pickles;
• Dijon mustard;
• onion powder;
• cheddar cheese.

Serve with tomato slices or inside a toasted sandwich.

Herb and Lemon Variation

Add chopped dill or parsley and one teaspoon finely grated lemon zest.

Avoid adding too much lemon juice because excess liquid may loosen the mixture.

Breadcrumb Variation

Add ¼ cup fine breadcrumbs if you prefer a firmer, more traditional fish-cake texture.

Almond Flour Variation

Add 2 tablespoons almond flour for a lower-carbohydrate binder.

Cottage Cheese Variation

Add ¼ cup well-drained cottage cheese and reduce the egg slightly.

This version is softer and higher in protein but may need Parmesan or almond flour for stability.

Serving Suggestions

Serve these patties with:

• mixed green salad;
• cucumber tomato salad;
• roasted vegetables;
• steamed broccoli;
• cauliflower rice;
• coleslaw;
• sweet potato fries;
• regular fries;
• avocado slices;
• rice;
• quinoa;
• or soup.

They also work well inside:

• lettuce wraps;
• burger buns;
• pita bread;
• tortillas;
• or breakfast sandwiches.

Dipping Sauce Ideas

Lemon Yogurt Sauce

Mix:

• ½ cup Greek yogurt;
• 1 teaspoon lemon juice;
• ½ teaspoon garlic powder;
• salt and pepper.

Spicy Mayonnaise

Mix:

• ¼ cup mayonnaise;
• 1 teaspoon sriracha;
• ½ teaspoon lime juice.

Garlic Herb Dip

Mix:

• ½ cup Greek yogurt;
• 1 small grated garlic clove;
• chopped parsley or dill;
• salt;
• black pepper.

Quick Dijon Dip

Mix:

• 2 tablespoons mayonnaise;
• 1 tablespoon Greek yogurt;
• 1 teaspoon Dijon mustard.

Meal-Prep Instructions

Prepare and shape the uncooked patties up to one day in advance.

Place them in an airtight container with parchment between the layers.

Refrigerate until ready to air fry.

Cooked patties can also be portioned into meal-prep containers with vegetables or salad.

Storage

Allow the patties to cool completely.

Store them in an airtight container in the refrigerator for up to 3 days.

Place parchment between layers to prevent sticking.

Reheating

Reheat at 350°F or 175°C for 3–5 minutes.

Air fryer

This is the best method for restoring the crisp exterior.

Oven

Reheat at 350°F or 175°C for 8–10 minutes.

Microwave

Microwave for 30–60 seconds.

The patties will remain tender but will lose some crispness.

Can You Freeze Tuna Patties?

Yes.

Freezing uncooked patties

1. Shape the patties.
2. Arrange them on a parchment-lined tray.
3. Freeze until firm.
4. Transfer them to a freezer-safe container.
5. Freeze for up to 2 months.

Thaw overnight in the refrigerator before air frying.

Freezing cooked patties

Cool them completely and freeze with parchment between each patty.

Reheat directly from frozen in the air fryer at 350°F or 175°C until hot throughout.

Frequently Asked Questions

Can I make these without cheese?

Yes, but you will need another binder.

Use approximately:

• ¼ cup breadcrumbs;
• 2–3 tablespoons almond flour;
• or ¼ cup mashed potato.

The texture will differ from the reel.

Can I use salmon instead of tuna?

Yes.

Use thoroughly drained canned salmon and remove any large skin or bone pieces if desired.

Why are my tuna patties falling apart?

Common causes include:

• tuna that was not drained;
• patties shaped too loosely;
• flipping too early;
• insufficient cheese or binder;
• an extra-large egg;
• or too many wet additions.

Why are the patties dry?

They were probably overcooked or made too thin.

Reduce the cooking time and shape thicker patties.

Can I use fresh tuna?

Yes, but fresh tuna should be cooked and flaked first.

The moisture and texture may differ from canned tuna.

Do I need to add breadcrumbs?

No.

The reel appears to rely on egg and cheese for binding. Breadcrumbs are only needed when the mixture remains unusually wet.

Can I cook them without oil?

Yes.

The cheese naturally helps the patties brown. A light oil spray can improve crispness but is optional.

How do I know they are done?

The patties should be deeply golden, firm on the outside, and hot in the centre.

Because the mixture contains raw egg, the centre should reach at least 160°F or 71°C.

Approximate Nutrition

The following estimate is for one of six patties made with tuna, egg, and mozzarella-Parmesan cheese:

• Calories: 145
• Protein: 17 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Sugar: less than 1 g
• Fat: 8 g
• Saturated fat: 3 g
• Sodium: 330 mg

Nutrition varies according to the tuna, cheese, and serving size.

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