Tuna Croquette

I grew up with my dad making tuna for tuna fish sandwiches. We didn’t call it tuna salad just tuna. He would get a huge can from Costco, spice it, and make enough for two to three households. While I am not a sandwich fan I did enjoy the tuna with crackers. Later in life I was exposed to salmon. I was not a fan. My first experience was with salmon croquettes was one I hated. If you follow my blogs you have probably figured out I was a nightmare to feed as a child. My parents said I was a picky eater which is why I was so skinny growing up. Nevertheless this was yet another culinary delight that I hated.

This recipe was created completely by accident. I had tuna in the pantry and figured that I could take the components of salmon croquette and create a similar yet delicious dish with tuna. I was right. This recipe is yummy and delicious eaten hot or cold. I’m sure this recipe can be altered to fit your palate but this recipe is pretty spot on as is. Give it a try and let me know what you think.

Serving size: 10 patties (I made them the size of my palm and I have small hands)

Active time: 40 minutes

Ingredients:

1 red bell pepper  (any bell pepper color can be used), diced and seeded

4 T. Litehouse minced red onion (dehydrated or fresh red onion can be used)

4 T. Litehouse minced garlic (dehydrated or fresh garlic can be used)

2 T. Sriracha sauce

2 T. lemon juice IMG_0008

2 t. salt

2 t. pepper

2 t. granulated garlic

2 t. granulated onion

1 T. Litehouse basil (dehydrated or fresh basil can be used)

1 T. Litehouse cilantro (dehydrated or fresh cilantro can be used)

3 9oz. cans of solid white Albacore tuna

5 eggs

8 oz of bread crumbs (I used panko)

1 C. vegetable oil

Procedure:

1. Dice and seed the bell pepper. Add the diced bell pepper to a large bowl. To the bell pepper add the red onion, minced garlic, sriracha, lemon juice, salt, pepper, granulated garlic, granulated onion, basil, cilantro, and tuna to the bowl. Mix to combine all of the ingredients. Check the mixture for seasoning and adjust as needed. (Note: the tuna needs to be drained of the water in the can prior to adding it to the rest of the ingredients).

3. Add the eggs and breadcrumbs to the mixture. Stir to combine.

4. Heat a large pan on medium high.

5. While the pan is heating add 2 C. of bread crumbs to a shallow pan. Begin creating the patties by grabbing a hand full of the mixture. Form the mixture into a flat patty by pressing the mixture between your hands. When the patty is formed gently add it to the breadcrumbs. Gently press the patty into the breadcrumbs. Turn the patty over and repeat so both sides are covered in breadcrumbs.

6. Add 3 T. of oil at a time to the heated pan and begin frying the patties. Fry them until they are golden brown. It takes approximately 3 minutes per side and about 25 minutes to complete all of them. (Note: I fried three patties at a time). Continue to add oil to the pan as necessary in order to continue frying the patties. Fried patties can be placed on a cooling rack to kept them from sweating and becoming soggy. If you have a cookie or pie cooling rack it would work to cool these croquettes. Enjoy these hot, warm, or cold.

Notes and Variations:

  • While I haven’t tried it I’m sure this recipe would with crab as well.
  • If the breadcrumbs that have fallen off in the pan begin to darken take a paper towel and wipe out the pan. Don’t wash the pan, just wipe it out.
  • Any herbs or spices can be added to this dish to fir your palate.

4 thoughts on “Tuna Croquette

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