Tuna Patties (Aka) Tuna Bora

Ingredients

• 2 canstuna
• 1 tbspoil, for cooking the filling
• 2 mediumred or white onions, diced
• to tastesalt
• 3green chillies, finely chopped
• 2 mediumpotatoes, microwaved and mashed
• 1 tspturmeric
• 1 tspKashmiri chilli powder
• 1 tspmixed masala
• 1 tspground coriander
• ½ tspcurry powder
• 1 tspground cumin
• 1 tspchilli flakes (optional)
• 1 handfulcoriander, for garnishing
• as neededbreadcrumbs
• 2eggs, whisked
• as neededoil, for frying (or use an air fryer)

Instructions

1. 1

   Heat the oil

   Add the filling oil to a hot pan.

2. 2

   Season the pan

   Add salt as desired.

3. 3

   Cook the aromatics

   Add the diced onion and chopped green chilli, then mix well.

4. 4

   Add the spices

   Stir in all the dried spices until everything is combined. Cook for 3–4 minutes.

5. 5

   Cook the tuna

   Add the tuna and cook for a further 5 minutes, making sure it is coated in the masala.

6. 6

   Finish the filling

   Mix in the chilli flakes and coriander, then set the filling aside to cool.

7. 7

   Shape the patties

   When the mixture has cooled, add the mashed potato and mix well. Shape the mixture into balls, then press each one into a patty.

8. 8

   Dip in egg

   Dip each patty in the whisked egg, coating all sides.

9. 9

   Add breadcrumbs

   Coat each egg-covered patty in breadcrumbs.

10. 10

    Fry or air fry

    Fry the patties in oil or cook them in an air fryer, then serve.

What are tuna bora?

Tuna bora are patties made by combining seasoned tuna with potato, shaping the mixture, and coating it before cooking. The name is used for different kinds of savoury fritters, so the precise style can vary by household and region.

This version relies on a spiced onion-and-tuna filling and potato to bind it into patties. The egg and breadcrumbs form a coating that can crisp up during frying or air frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 23g protein, 37g carbs, 15g fat.

The potato and breadcrumbs provide most of the carbohydrate, while the tuna and eggs contribute protein. Frying oil and the oil used for the filling supply much of the fat; serve a patty with vegetables or salad to round out the plate.

Build flavour in the pan

Aromatics: cook the onion and green chilli with the spices so their flavour is distributed through the filling.

Spices: stir them in thoroughly, then give them the stated 3–4 minutes before adding tuna. Keep mixing so the mixture combines evenly.

Cool before shaping

Cooling: let the tuna mixture cool before mixing in the mashed potato. This makes it easier to handle and helps keep the potato from becoming overly soft.

Texture: mix until the tuna and potato hold together when pressed. Shape each portion into a ball, then flatten it into a patty.

Coat each patty evenly

Egg: cover every side so the breadcrumbs have something to cling to.

Breadcrumbs: coat the surface in an even layer. Handle the patties gently, especially if the mixture feels soft, to help them keep their shape.

Choose your cooking method

Frying: cook the coated patties in oil until crisp and heated through, turning them as needed. The recipe does not specify a frying temperature or time, so use the appearance and warmth of the patties as cues.

Air frying: the recipe offers this as an alternative, but does not give an appliance temperature or timing. Follow your air fryer’s guidance for breaded patties and check that they are hot through.

Serve them while crisp

These patties work as a snack, a light meal, or part of a larger spread. Serve them soon after cooking for the best contrast between the crisp coating and soft centre.

A fresh salad or vegetables can balance the meal, while a simple dip can be served alongside if you like.

Recipe notes & tips

• Drain the tuna well so the filling does not become wetter than necessary.
• Mash the microwaved potatoes until smooth before mixing them into the cooled filling.
• Let the filling cool before shaping so it is easier to handle.
• Use enough whisked egg to cover every side of each patty.
• Keep the patties intact by turning them gently during frying.
• Add the chilli flakes only if you want the extra heat.

Variations

• Milder chilli: leave out the optional chilli flakes.
• Different onion: use either red or white onion, as listed.
• Herb finish: adjust the coriander garnish to taste.
• Air-fried batch: use the air fryer instead of frying the patties in oil.
• Extra crisp coating: press the breadcrumbs gently onto all sides of each patty.

Common mistakes to avoid

• Shaping while hot: the mixture can be difficult to handle; let it cool first.
• Wet filling: excess liquid can make patties hard to form; drain the tuna well.
• Uneven coating: exposed patches may not crisp evenly; cover all sides with egg and breadcrumbs.
• Rough handling: soft patties can break; turn them gently.
• Skipping the spices’ cooking time: the recipe calls for 3–4 minutes; stir the mixture during this stage.

How to store

Refrigerate leftover cooked patties in a covered container and use within 3 days. Reheat until hot throughout, using an oven or air fryer to help restore some crispness.

Frequently asked questions