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:

• 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 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 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.

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.

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.