Prep time: 10 minutes | Cook time: 15 minutes | Serves 4
12 ounces (340 g) quinoa
4 slices white bread with crusts removed
½ cup milk
3 eggs
10 ounces (283 g) tuna packed in olive oil, drained
2 to 3 lemons
Kosher salt and pepper, to taste
1¼ cups panko bread crumbs
Vegetable oil, for spraying
Lemon wedges, for serving

  1. Rinse the quinoa in a fine-mesh sieve until the water runs clear. Bring 4 cups of
    salted water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer the
    quinoa covered until most of the water is absorbed and the quinoa is tender, 15 to
    20 minutes. Drain and allow to cool to room temperature. Meanwhile, soak the
    bread in the milk.
  2. Mix the drained quinoa with the soaked bread and 2 of the eggs in a large bowl
    and mix thoroughly. In a medium bowl, combine the tuna, the remaining egg, and
    the juice and zest of 1 of the lemons. Season well with salt and pepper. Spread
    the panko on a plate.
  3. Scoop up approximately ½ cup of the quinoa mixture and flatten into a patty.
    Place a heaping tablespoon of the tuna mixture in the center of the patty and close
    the quinoa around the tuna. Flatten the patty slightly to create an oval-shaped
    croquette. Dredge both sides of the croquette in the panko. Repeat with the
    remaining quinoa and tuna.
  4. Spray the air fryer basket with oil to prevent sticking. Arrange 4 or 5 of the
    croquettes in the basket, taking care to avoid overcrowding. Spray the tops of the
    croquettes with oil.
  5. Select the AIR FRY function and cook at 400ºF (204ºC) for 8 minutes, or until
    the top side is browned and crispy. Carefully turn the croquettes over and spray
    the second side with oil. Air fry until the second side is browned and crispy,
    another 7 minutes. Repeat with the remaining croquettes.
  6. Serve the croquetas warm with plenty of lemon wedges for spritzing.