Air-Fryer Tuna Patties

Fish Recipes

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These brilliant and exquisite air-fryer fish patties will not frustrate for a fast lunch or supper. They hold their shape pleasantly while cooking, with a delicate center and a firm hull outwardly. Peppery arugula and a lemony mayonnaise sauce balance the dinner.

Cooking Ingredients

    • 2 (5 ounce) cans solid white tuna in water, drained and flaked

    • ¾ cup whole-wheat panko

    • ¼ cup finely chopped red onion

    • ¼ cup finely chopped red bell pepper

    • ¼ cup finely chopped celery

    • 1 large egg, lightly beaten

    • 7 tablespoons mayonnaise, divided

    • 3 tablespoons chopped fresh flat-leaf parsley, divided

    • 1 ½ teaspoons grated lemon zest, divided

    • 2 tablespoons lemon juice, divided

    • Cooking spray

    • 1 tablespoon Dijon mustard

    • 4 cups arugula (about 4 ounces)

Cooking Direction

    1. Place fish, panko, onion, ringer pepper, celery, egg, 4 tablespoons mayonnaise, 2 tablespoons parsley, 1 teaspoon lemon zing and 1 tablespoon lemon juice in a medium bowl. Mix delicately to join. Shape the combination into 8 patties 2 1/2 crawls in measurement and around 1/2 inch thick (around 1/3 cup blend for each patty). Put the patties on a material paper-lined plate and refrigerate for 20 minutes.
    2. In the mean time, preheat an air fryer to 360°F for 15 minutes. Gently cover the fry container with cooking splash and coat every patty with cooking shower. Working in clusters if necessary, add the patties to the container in a solitary layer; cook until somewhat fresh and warmed through, around 6 minutes for every side. (Softly cover the container with cooking splash between clusters.)
    3. In the mean time, join mustard and the excess 3 tablespoons mayonnaise, 1 tablespoon parsley, 1/2 teaspoon lemon zing and 1 tablespoon lemon juice in a little bowl; mix until smooth. Place 2 fish patties, 1 cup arugula and 1 tablespoon mayonnaise sauce on every one of 4 plates.