Croquetas De Atún Tuna Fish Balls Food

SPANISH TUNA CROQUETTES RECIPE (CROQUETAS DE ATUN)

Steps:

• Heat up extra virgin olive oil and salted butter in a large skillet.
• Once the butter is melted, add a finely diced, medium sized white or yellow onion. Stir frequently until the onions start coloring.
• Add five tablespoons of flour and stir frequently until the mixture has a golden color.
• Add one and a half cups of whole milk and stir to work out the lumps
• Add tuna, pepper, nutmeg and sea salt.
• Mix everything well until the mixture becomes really thick.
• Pour the dough into a large bowl and let it cool down to room temperature. Afterward, cover the bowl with plastic wrap directly on the dough and store it in the fridge for at least four hours, or even better overnight!
• Once the croquette dough is cold start forming the croquettes and cover them one by one in flour, then eggs, and then bread crumbs.
• Heat up extra virgin olive oil in a skillet and start frying the croquettes. Don't forget to turn them around so that they get evenly brown on all sides. That should take around five minutes.
• Remove the croquettes from the pan and drain them on paper towels.

CROQUETAS DE ATúN - TUNA FISH BALLS

Steps:

• First of all make all the ingredients ready.
• In a big bowl combine potatoes, tuna fish, parsley, spices and salt. Work with a fork. If it doesn't stick together add 1 egg and about 2 tablespoon of flour.
• Form walnuts sized balls, coat first with egg and then with the breadcrumbs. Flat them slightly and place them on a dish.
• Preheat a non sticky pan with about 2 tablespoon oil to medium temperature.
• Fry the meatball on the first size when golden brown, turn, add 2 tablespoon oil and brown the second size.
• For the serving suggestion combine all the vegetable in a bowls toss, eventually add some salt (I didn't). Serve with lemon and olive oil.
• If you prefer serve this with a fresh salsa.
• Enjoy!
• Note: this looks wonderful with some fresh green salad.

TUNA CROQUETTE

Steps:

• Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
• Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

TUNA PECAN BALL

Steps:

• Combine all ingredients except pecans; stir well.
• Shape mixture into a ball; cover and chill at least 1 hour.
• Roll in pecans; cover and chill.
• Serve ball with assorted crackers.

BAKED TUNA BALLS

Steps:

• Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning.
• Mix well.
• Shape into 40 balls; roll in corn flakes.
• Dip in melted butter.
• Bake at 450 degrees for 10 minutes.
• Serve on cocktail picks.

EASY TUNA BALL

Steps:

• Combine ingredients and mix well.
• Shape into a ball.
• Chill 4 to 6 hours.

FRIED TUNA FISH BALLS

Steps:

• Drain tuna; SAVE the oil!
• Heat 1 TB of tuna oil in saucepan, mix in the flour, blend until smooth.
• Remove from burner and add milk.
• Continue stirring.
• Add in onion, salt, pepper, and cayenne.
• Place back on burner.
• Stir constantly.
• Cook mixture until smooth but thick.
• Remove from heat add in egg and tuna fish.
• Refrigerate until firm,then roll into 3/4 inch balls.
• Roll tuna balls in flour.
• Fry in deep fat (375°F),until nice and golden.
• Drain on paper towels, insert toothpicks and serve!