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Air Fryer Tuna-Stuffed Crisps with Lemon Aioli

Sturdy kettle crisps topped with a bright lemon-caper tuna salad, warmed briefly in the air fryer, and drizzled with garlic-lemon aioli.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 1 bag kettle-style potato crisps plain or lightly salted, flat unbroken ones
  • 2 cans tuna 5 oz each, drained well
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp red onion or shallot finely chopped
  • 1 tbsp capers chopped
  • 1 tbsp dill or parsley chopped
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • black pepper
  • panko or grated Parmesan optional, for crunch
For the lemon aioli
  • 1/2 cup mayonnaise
  • 1 small garlic clove grated
  • 1-2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • salt and pepper

Equipment

  • Air fryer
  • Perforated parchment
  • Mixing bowl

Method
 

  1. Mix the tuna with the mayo, Dijon, onion, capers, herbs, lemon zest and juice, and pepper. Taste and adjust.
  2. Preheat the air fryer to 350°F. Line the basket with perforated parchment and lay the flattest crisps in a single layer. Spoon about a teaspoon of tuna onto each, plus a pinch of panko or Parmesan if using.
  3. Air fry 3 to 5 minutes, until the tops are just warm and lightly crisped.
  4. Whisk the aioli ingredients and drizzle over the crisps just before serving.

Notes

Don't mound the tuna — these are one-bite snacks, and heavy toppings crack the crisps.
Serve right away; the crisps soften once topped.
Pick flat, unbroken crisps that sit level in the basket.