Crispy Baked Canned Tuna Fish Sticks

Deliciously crispy on the outside and tender on the inside, these Canned Tuna Fish Sticks are perfect for family dinners, evoking cherished memories and providing a quick, easy meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 pieces

Course: Dinner, Main Course

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

For the fish sticks

2 cans canned tuna in water, drained Check for low-sodium options if preferred
1 large egg Acts as a binder
1 cup breadcrumbs Panko works best for extra crunch
½ cup all-purpose flour A gluten-free alternative can be used
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
to taste Salt and pepper
as needed Olive oil spray or a drizzle of olive oil For baking

For serving

as desired Lemon wedges Optional
as desired Tartar sauce Optional

Method

Preparation

Preheat your oven to 425°F (220°C).
In a mixing bowl, combine the drained tuna with the egg.
Add garlic powder, onion powder, paprika, salt, and pepper to the mixture.
Stir in ½ cup of breadcrumbs until well combined.
Refrigerate the mixture for about 15 minutes.

Breading and Baking

Set up your breading station with flour and remaining breadcrumbs on two separate plates.
Shape the chilled tuna mixture into uniform sticks, about 2-3 inches long.
Dip each stick in flour, then coat it with egg before rolling it in breadcrumbs.
Place the coated sticks on a baking sheet lined with parchment paper.
Spray or drizzle lightly with olive oil.
Bake in the preheated oven for 15-20 minutes, flipping halfway through.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 1g

Notes

You can switch up the flavor profile by adding different herbs or spices. For a vegan option, replace tuna with mashed chickpeas and use a flax egg instead. Leftover sticks freeze well for later use.

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