Old Fashioned Tuna Croquettes Food

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.

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 CROQUETTES

Steps:

• Cook first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are tender, stirring occasionally; cool. Mix with potatoes, tuna and cheese.
• Shape tuna mixture into 12 (3-inch-long) logs. Dip in egg, then roll in cracker crumbs to evenly coat all sides of each log.
• Heat oil in large saucepan to 375°F. Add tuna logs, in batches; cook 6 min. or until evenly browned, turning occasionally. Drain on paper towels. Serve warm.

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.

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.

COMFORTING TUNA PATTIES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool., Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes., Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels., Freeze option: Freeze cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325° oven until heated through.

TUNA CROQUETTES

Steps:

• In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving., In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.

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.

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 & OLIVE CROQUETTES

Steps:

• Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.
• Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
• Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
• Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
• Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.

OLD FASHIONED TUNA CASSEROLE

Steps:

• Cook pasta as directed on package.
• Drain tuna reserving the liquid, add lemon juice and refrigerate.
• Meanwhile, melt the 2 tablespoons butter in large skillet over medium heat and saute the onion and mushroom slices until soft.
• Stir in the flour until blended and cook over low heat until bubbly (stirring constantly).
• Stir in the evaporated milk and add the reserved tuna oil and cook stirring constantly, until mixture thickens.
• Stir in salt and pepper and adjust seasoning as needed.
• Gently stir the tuna with the sauce and heat through.
• Drained pasta and serve warm with the tuna and sauce mixture.
• NOTE: Eileen said that she served it with rice instead of the pasta.

OLD FASHIONED TUNA CASSEROLE

Steps:

• Using a large (9"x13") casserole dish begin by crushing a layer of chips on the bottom not into powder but just broken pieces to make a full layer, I usually use less than half a bag but you want to cover the bottom well.
• Proceed to layer the remaining ingredients using all in the order listed - celery, asparagus, tuna - then spread the undiluted cream of chicken soup carefully so you don't mix up your layers.
• Sprinkle with cheese, it's OK to use a little extra if you like or less if you are looking to reduce calories.
• Top with crushed chips and bake in a 325 oven for 45 minutes or till hot all the way through. If your chips are beginning to brown you may want to cover with foil at the end but not the whole way through or they will get soggy.
• Enjoy with green or fruit salad or sliced tomatoes!