Crispy Tuna Croquettes Recipes

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TUNA CROQUETTES



Tuna Croquettes image

This tuna croquettes recipe is one of our favorites. My husband and I grow our own cucumbers and dill, which makes the dish taste extra fresh. Reduced-fat mayonnaise and sour cream can be used in place of full-fat versions. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings

Number Of Ingredients 13

2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup finely chopped cucumber
1 green onion, chopped
1/8 teaspoon dill weed
2 large eggs, lightly beaten
1 pouch (6.4 ounces) light tuna in water
1 small carrot, grated
1/2 cup seasoned bread crumbs, divided
1 green onion, chopped
1 tablespoon minced fresh parsley
1/8 teaspoon pepper
2 tablespoons canola oil

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.

Nutrition Facts : Calories 85 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 135mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

CRISPY TUNA CROQUETTES



Crispy Tuna Croquettes image

Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.

Provided by MariaTheSoaper

Categories     Appetizers and Snacks     Tapas

Time 3h41m

Yield 8

Number Of Ingredients 21

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
salt and ground black pepper to taste
1 pinch Spanish paprika
¼ cup butter
¼ cup all-purpose flour
¾ 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
½ teaspoon lemon juice
½ teaspoon lemon zest
1 dash ground nutmeg
salt and ground black pepper to taste
2 eggs
2 cups panko bread crumbs
vegetable oil for frying

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.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 24 g, Cholesterol 93.9 mg, Fat 29.1 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7 g, Sodium 248.4 mg, Sugar 1.3 g

CRISPY TUNA CROQUETTES



Crispy Tuna Croquettes image

Good old childhood favorite with an Oriental twist---easy to throw together for a quick supper. Delicious served alongside a baby-greens salad with sweet citrus vinaigrette.

Provided by La Dilettante

Categories     Lunch/Snacks

Time 10m

Yield 4 croquettes, 4 serving(s)

Number Of Ingredients 11

1 (6 ounce) can tuna, water-packed, well-drained
1 1/2 cups stale breadcrumbs
3 scallions, finely minced
1/4 cup water chestnut, chopped
1 egg
2 tablespoons mayonnaise
1 teaspoon lemon-pepper seasoning
1/2 teaspoon red pepper flakes, crushed
1 teaspoon fresh ginger, grated
2 teaspoons soy sauce
4 tablespoons vegetable oil

Steps:

  • Mix all ingredients except oil. Mix well, and form into four patties. Heat oil in skillet and fry patties, turning to brown on both sides. Transfer to paper towels and drain well.
  • For an appetizer, form into 16 smaller mini-patties.

Nutrition Facts : Calories 402.5, Fat 21.6, SaturatedFat 3.5, Cholesterol 70.9, Sodium 553.4, Carbohydrate 34.1, Fiber 2.4, Sugar 3.8, Protein 17.6

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