If You’ve Never Tried These Tuna Nuggets, Buckle Up

Alright, let me tell you, I first made these Tuna Nuggets on a day when my fridge looked like a ghost town and the only thing staring back at me was a stubborn can of tuna. You know those days; you’re hungry, you want something proper but the cupboards aren’t exactly full of inspiration. Out of that slightly desperate moment (and after I gave up on making a proper fish pie), these nuggets were born. Now I can’t make them without remembering that blinking can, like it was daring me. Actually, funny story: the first time I served them, my friend thought they were chicken and didn’t believe me until I showed her the can. So, there you go—tuna in disguise!

Why I Keep Coming Back to These Tuna Nuggets

I make these when I need something munchable that isn’t too fussy but still feels a little bit like a treat. My family goes absolutely bonkers for them—my youngest calls them ‘tuna popcorn,’ which is honestly adorable. Also, they make for a wicked snack while watching footie (yes, I’m that person). Sometimes, I’ll whip these up just because I want to use up random leftovers—I mean, no one’s ever mad at a crispy nugget. Plus, after a few trial runs where they fell apart all over the pan (don’t worry, I figured it out), I finally got the method down so they actually hold together. Always feels like a small win.

Here’s What You’ll Need (and What You Can Swap)

1 large can tuna in water or brine (about 200g, but tbh, any size works, just eyeball the rest)
1 egg (sometimes I use two small ones if that’s all I’ve got—no drama)
Half a cup of breadcrumbs (panko is lush, but honestly, I’ve blitzed toast in a pinch and it’s fine)
2 tablespoons mayo (or Greek yoghurt if you’re feeling saintly)
1 teaspoon Dijon mustard (my gran swears by English mustard, but I think it’s a bit poky)
1 small onion, diced real small (or a handful of spring onions if you fancy)
Salt and pepper, to your taste
Optional: a handful of grated cheese (cheddar, mozzarella, whatever’s hiding in your fridge)
Oil for frying (I use sunflower or whatever’s closest, really)

How to Make Tuna Nuggets, My Way

Open your can of tuna (I know, wild start), drain it pretty well—nobody likes soggy nuggets—and tip it into a bowl. Flake it up with a fork. This is usually when I sneak a bite—don’t judge!
Crack in the egg, add the mayo (or yoghurt), the mustard, and your diced onion. Give it a good mix. It’ll look a bit like a mess at this point, but trust the process.
Sprinkle in the breadcrumbs and, if you’re feeling cheeky, the cheese. Add salt and pepper. Mix again—get your hands in there if you don’t mind a little mess. If it’s too wet, toss in a bit more breadcrumb; too dry, another dollop of mayo. Honestly, it’s impossible to mess up (I’ve tried).
Scoop out small blobs (about a heaped tablespoon each), roll them into rough balls, then flatten them a bit. This is the part where mine sometimes look more like flying saucers, but who cares?
Heat up a shallow pan with about half an inch of oil. When it’s hot (test with a tiny breadcrumb—should sizzle but not go bonkers), fry the nuggets in batches. A few mins each side, til they’re golden and crispy. Don’t overcrowd the pan, or they get moody and stick together.
Sling them onto a plate with some kitchen roll to catch the oil. Let them cool for a sec (they’re like little napalm pockets straight out of the pan).

Weird Notes I’ve Picked Up Along the Way

Once forgot the mustard and no one noticed (so, not essential)
If you try to flip them too early, they’ll break up. Just walk away for a bit—go make a cuppa
I think they taste even better cold the next day, but not everyone agrees

Variations I’ve Actually Tried (No Judgment Zone)

Used canned salmon instead of tuna. Worked! Smelled a bit stronger, but still good
Added chopped pickles for a tangy hit—surprisingly brilliant
Tried making them in the oven once; got dry. Maybe I left them too long, who knows?
Added tinned sweetcorn for a bit of colour, but it kept popping out—maybe stick to the basics

Do You Actually Need Special Equipment?

Honestly, you just need a bowl, a fork, and a frying pan. If you haven’t got a proper non-stick, just use more oil and flip them gently with a spatula or even a fish slice. I once used a soup spoon to shape them. Worked a treat.

How to Store (Not That They Last Long)

Chuck leftovers in an airtight box in the fridge, good for 2 days I’d say—though honestly, in my house it never lasts more than a day! You can zap them in the microwave, but they go best reheated in a frying pan for a bit of crisp.

How I Like to Serve Tuna Nuggets

We always put out a little bowl of ketchup (not fancy, just the supermarket stuff) and sometimes a quick homemade tartar sauce. Oh, and if it’s a party, stick a cocktail stick in each for posh vibes. My mate dips them in sriracha, but that’s too wild for me.

Pro Tips (Learned The Hard Way)

I once tried rushing the frying and they were still mushy in the middle—patience is key
Don’t make them too big, otherwise they take forever to cook through
Actually, I find letting the mixture sit for 10 minutes before frying helps them stick together better

FAQ: No Such Thing as a Silly Question

Can I use fresh tuna? Yeah, you can, but honestly, it’s a bit posh for this recipe. Canned’s easier and cheaper.
What about gluten free? Use gluten free breadcrumbs—or crushed up rice cakes, I did that once and it worked!
Can I air fry these? I’ve tried, but they came out a bit dry. Maybe I’m doing it wrong? If you have more luck, let me know! Here’s one air fryer guide I looked at: RecipeTin Eats Air Fryer Tips
Do kids like these? Mine do, but every kid’s different. Try serving with their fave dip first time round.
What’s the best tuna brand? My gran always said John West, but honestly, any will do. Here’s a tuna taste test if you’re curious: Good Housekeeping Tuna Review
Can I freeze them? Yep—freeze after cooking, then reheat in the oven, but I find the texture’s better fresh.

Oh and before I forget—if you’re on the hunt for more creative canned tuna ideas, have a look at BBC Good Food’s tinned tuna recipe collection. Some real gems in there!

So, that’s about it. If you give these a whirl, let me know how it goes. Or if you find a way to make them not disappear within ten minutes, I’d genuinely love to hear it.