Airfried Tuna Fish Fingers

These delicious homemade tuna fish fingers are made with pantry and fridge staples. They’re airfried and super crispy! Serve with homemade fries and dips.

Since we don’t live anywhere near the ocean, we only really get to eat lots of fish when we’re in South Africa or Italy. So most of the time it’s either canned tuna or some kind of frozen fish. Mostly some kind of breaded fish to be exact. They’re not exactly healthy though and often contain lots of unnecessary ingredients.

So it was my goal to create my own kind of fish fingers. Tuna fish fingers to be exact! Now these take some time to make – mainly because the fish fingers have to be frozen solid before you can bread them. But they are SO worth it!! All family members (except of course the vegetarian ones) absolutely devoured them!

And actually they’re really easy to make. In a bowl, you have to mix together drained canned tuna, eggs, bread and spices. I decided to use whole wheat seeded bread because I love the taste of a darker bread (being German and all). Also, the texture is really nice with the seeds in it! The bread was already quite hard so I just blitzed it in the blender a few times until the consistency was right.

After mixing it all together well and shaping the mixure into something like shorter fish fingers, you have to be patient while it freezes for a few hours. Once the fish fingers are properly hard, you can start to bread them. I dipped each piece into whisked eggs and then into the breading mixture. The breading consists of panko, salt and sunflower seeds. I love using panko, it’s so crunchy and provides the perfect breading! Panko is made from crustless white bread and generally results in a much crispier crust than regular breadcrumbs.

I served the fish fingers with breaded mushrooms, homemade potato wedges and two different kinds of dip. Both are mayonnaise based for which I used my super easy homemade blender mayonnaise. The one is a kind of tartar sauce which is mayonnaise mixed with gherkins, lemon juice and herbs. The other one is a kind of pink sauce which consists mainly of mayonnaise, ketchup and vinegar. My husband likes that one more and I prefer the tartar sauce.

Will you make these tuna fish fingers soon? Or how about my Baked Lime & Coriander Salmon?

Airfried Tuna Fish Fingers

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 5 hrs Total Time 5 hrs 50 mins
Servings: 3


These delicious homemade tuna fish fingers are made with pantry and fridge staples. They're airfried and super crispy! Serve with homemade fries and dips.


Fish Filling



  1. Drain the tuna very well and add to a bowl together with garlic powder, salt, ground rosemary, white pepper, eggs and breadcrumbs. I used some whole wheat bread that had gone hard and blitzed it to make breadcrumbs. 

  2. Mix all together very well. Shape into 9 fish fingers. Add on to baking paper and freeze for 4 hours.

  3. Crack 2 eggs into a bowl and mix. Put aside. 

  4. In another bowl, mix together panko, salt and sunflower seeds. 

  5. Remove the fish fingers from the freezer, dip each frozen fish finger first into the egg and then into the panko mixture. Put back onto the baking tray and freeze for another hour or until read to airfry.

  6. Aifry in batches at 200°C for 15 minutes. Spray with olive oil before airfrying. 

  7. Serve with homemade mayonnaise (mixed with gherkins if you like) and potato wedges. Enjoy!


This recipe makes 9 fish fingers so it's enough for 3 people. 

Keywords: tuna, canned tuna, airfried fish, fish fingers, homemade fish fingers, tuna fish fingers, pantry meal, pescatarian,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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