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Crispy Tuna Croquettes
Crispy Tuna Croquettes
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Prep Time:
30 minutes
Cook Time:
11 minutes
Total Time:
221 minutes
Spanish-inspired crispy golden croquettes made with lemon and herb seasoned tuna coated in bread crumbs and fried until perfection.
Ingredients:
  • 1 egg yolk, at room temperature
  • 3 large cloves garlic, minced
  • 1 tablespoon lemon juice
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons canola oil
  • 1 pinch Spanish paprika
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 0.75 cup milk
  • 1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 0.5 teaspoon lemon juice
  • 0.5 teaspoon lemon zest
  • 1 dash ground nutmeg
  • 2 cups panko bread crumbs
  • vegetable oil for frying
Instructions:
  • In a bowl, vigorously whisk together egg yolk, garlic, and 1 tablespoon lemon juice until smooth. Slowly drizzle in 1 tablespoon olive oil and canola oil while whisking non-stop until combined. Gradually add the rest of the olive oil and canola oil, continuing to whisk, until the aioli is luxuriously thick and velvety. Season to perfection with salt, pepper, and paprika. Chill the aioli in the refrigerator.
  • In a skillet over medium-low heat, melt butter into a smooth paste with flour for about 1 minute. Lower the heat and gradually stir in milk until a thick sauce forms in 2 to 3 minutes. Add tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook until the mixture resembles mashed potatoes, about 3 minutes. Season with salt and pepper.
  • Smooth the tuna mixture into a baking dish. Seal with plastic wrap and chill in the fridge for 2 to 3 hours or overnight.
  • Beat 2 eggs in a small bowl until smooth.
  • Place the panko bread crumbs in a shallow dish.
  • Form 8 even portions of the chilled tuna mixture into smooth cylinders or patties using damp hands. Coat the cylinders in egg wash and cover them in bread crumbs. Place on a plate and refrigerate until they become firm, approximately 1 hour.
  • Heat vegetable oil in a deep-fryer or large saucepan until it reaches 350 degrees F (175 degrees C).
  • Fry batches of croquettes until they turn golden brown, for about 5 to 8 minutes. Remove them using a slotted spoon and let them drain on paper towels. Serve with aioli on the side.

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