|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 131g||168%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Croquettes are a classic fried dish that can contain potatoes, meat, or seafood. This version is similar to a crab cake, but is made with canned tuna and fried in the recognizable croquette shape. You can swap the tuna for canned salmon if desired, just don't forget to remove any bones and drain the fish first.
These tuna croquettes can be mixed up ahead of time since they need to sit in the fridge for at least a couple of hours before frying. Prep everything the night before or that morning and stick the mixture in the fridge. When it's time to eat, all you have to do is form the croquettes and fry them.
Double this recipe if you're feeding a crowd. Croquettes make a nice party food since they can be prepped ahead of time and fried before guests arrive. Just make sure the mixture has long enough in the refrigerator before forming and frying, since they'll fall apart in the frying pan if they aren't properly chilled. Serve with tartar sauce or another sauce of your choice.
If you're serving these as a lunch or dinner main dish, serve with fresh peas and mashed potatoes or potato salad.
- 3 tablespoons butter
- 1/2 cup onion (finely chopped)
- 1 clove garlic (minced)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 1 cup whole milk
- 1 (12-ounce) can light chunk tuna (or 2 6-ounce cans, drained)
- 2/3 cup dry breadcrumbs
- 1 egg
- 1 tablespoon water
- 2 cups vegetable oil (for frying)
- Optional: Tartar sauce, for serving
Gather the ingredients.
Melt the butter in a medium saucepan over medium heat. Sauté the onion and garlic until tender. Add the flour, salt, pepper, and paprika and cook, stirring, until the mixture bubbles. Cook and stir for 2 minutes.
Add the milk, and cook, stirring with a whisk, until the sauce thickens and bubbles. Add the drained tuna and mix gently but thoroughly with a spoon.
Put the tuna mixture into a medium bowl, cover, and refrigerate at least three hours or overnight.
When you're ready to eat, moisten your hands with some water and shape the tuna mixture into 8 oval patties.
Beat the egg with the 1 tablespoon water in a shallow dish. Add the breadcrumbs to another shallow dish.
Coat a croquette with the dry breadcrumbs, then dip into the egg mixture. Place back in the breadcrumb mixture and coat again. Repeat with all of the croquettes.
In a heavy, deep skillet, heat the vegetable oil to 350 F.
Gently place the croquettes into the hot oil using a spider or a spatula and deep fry the croquettes for 2 minutes on each side until they are golden brown.
Drain the tuna croquettes on paper towels for a couple of minutes. Serve hot with tartar sauce, mustard, sour cream, or ketchup for dipping.