Old Fashioned Tuna Croquettes Recipes

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.

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.

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.

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.

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!

QUICK TUNA CAKES

Steps:

• In a large bowl, combine 12 crushed crackers and next 5 ingredients.
• Place tuna in bowl with cracker mixture; with rubber spatula, gently fold mixture together.
• Form into 8 small patties.
• Crush the remaining 3 crackers on a plate and lightly coat the cakes.
• Heat olive oil in large non stick skilet.
• Add patties, cook until browned 12-15 minutes.

TASTY TUNA PATTIES

Steps:

• Combine tuna, eggs, bread crumbs, Parmesan cheese, celery, lemon juice, seafood seasoning, mustard, pepper, and dill in a bowl; stir gently until fully and evenly combined. Shape mixture into 4 patties.
• Heat oil in a nonstick skillet over medium-high heat. When oil is hot, gently lay 2 tuna patties into the skillet. Don't over crowd - only add as many patties as comfortably fit with room to flip them.
• Cook tuna patties until golden brown, 3 to 5 minutes per side, adjusting the heat as needed if they're cooking too quickly. Repeat with remaining patties, adding remaining oil as needed.

OLD-FASHIONED TUNA-OLIVE-MACARONI LOAF

Steps:

• Preheat the oven to 350 degrees.
• Line a standard-size loaf pan with aluminum foil.
• Spray the foil-lined pan with non-stick cooking spray and set it aside.
• Cook the macaroni in a large pot of boiling water according to package directions.
• Drain it thoroughly and add the butter, stirring until it melts, set aside.
• Combine the eggs and egg whites in a large bowl and beat them lightly.
• Add the onion, tuna, olives and bread crumbs and mix well.
• In a large saucepan combine the milk, salt, dry mustard and horseradish.
• Mix well and bring to a boil over medium heat.
• Reduce the heat to low and simmer for 2 minutes.
• Add the cheese and stir just until it starts to melt, then pour it into the tuna mixture in the bowl.
• Add the macaroni and mix well.
• Carefully spoon the mixture into the prepared pan and, using your hands, press it down firmly.
• Bake in the preheated oven until golden brown, about 1 hour.
• Allow to cool for 10 minutes before turning it over onto a serving dish or cutting board.
• Using a serrated knife, cut the loaf into 8 slices.

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.