Old Fashioned Tuna Croquettes Food

CRISPY TUNA CROQUETTES

Steps:

• Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
• Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
• Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
• Whisk 2 eggs in a small bowl.
• Pour panko bread crumbs into a shallow dish.
• Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

TUNA CROQUETTES

Steps:

• In a large bowl, combine all the ingredients; nix well.
• Shape the mixture into 4 equal size patties.
• Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
• Drain on paper towels to absorb excess oil.

TUNA CROQUETTES

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, melt the butter. 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 3 hours or overnight.
• When you're ready to eat, moisten your hands with some water and shape the tuna mixture into 8 oval patties.
• In a heavy, deep skillet, heat the vegetable oil to 350 F.
• In a shallow dish, add the breadcrumbs.
• Beat the egg with 1 tablespoon of water in another shallow dish.
• Coat a croquette with the dry breadcrumbs, then dip into the egg mixture.
• Place the croquette back in the breadcrumbs and coat again. Repeat with all of the croquettes.
• Gently place the croquettes into the hot oil using a spider or spatula and deep-fry for 2 minutes on each side, until golden brown.
• Drain the tuna croquettes on paper towels for a couple of minutes.
• Serve hot with tartar sauce for dipping.

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.

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

HOMESTYLE TUNA CROQUETTES

Steps:

• In a large bowl, combine tuna, mashed potatoes, peas, onion, 1/2 cup bread crumbs, the mustard, egg, salt, and pepper; mix well. Shape mixture into 6 round patties.
• Place remaining bread crumbs in a shallow dish; coat each patty completely.
• In a large skillet over medium heat, heat oil until hot but not smoking. Cook patties 4 to 5 minutes per side or until golden brown. Serve immediately, or make ahead and rewarm in a low oven just before serving.

CROQUETAS DE ATúN (TUNA CROQUETTES)

Steps:

• Place the potatoes in a small sauce pan and cover with water. Cook on medium-high heat until potatoes are cook through. Drain when they're cooked.
• While the potatoes are cooking, add the egg in a shallow bowl and beat with a fork. In another bowl, add the bread crumbs and season with salt & pepper. Set both bowls aside.
• Drain the tuna and place in a medium bowl . Add the cooked potatoes, salt & pepper.
• Mix well and mash tuna & potatoes with a hand masher or a fork.
• Form the tuna patties by squeezing them first then forming into patties. You can make them in any shape you want!
• Pass thru the croquettes thru the egg mixture then coat with bread crumbs.
• IN FRYING PAN: Heat oil over medium-high heat. Working in batches, fry the croquettes until golden browned on all sides. About 1 minute per side. Drain on paper towels.
• IN OVEN: Preheat oven to 400 degrees. Arrange the tuna patties on a lightly greased baking sheet. Spray or brush the top of the tuna patties with olive oil. Bake for about 20 minutes, turning once, until golden browned on both sides.
• IN AIR FRYER: Preheat, arrange the tuna patties on surface. Spray or brush the top of the tuna patties with olive oil. Bake for about 20 minutes, turning once, until golden browned on both sides.
• Serve while warm.

OLD FASHIONED TUNA CROQUETTES

Steps:

• Combine tuna mixture and form into croquettes.
• Chill a few hours before frying.
• Brown both sides in butter. Cover and cook on low 10 minutes.
• Combine sauce ingredients and heat on stove or in microwave.
• Serve sauce over croquettes.