Krispy Tuna Croquettes Recipes

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:

• 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 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.

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.

CRISPY TUNA CROQUETTES

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.

KRISPY TUNA CROQUETTES

Steps:

• 1. Flake tuna very fine. In a medium bowl, combine flaked tuna, 1 1/2 cups of the crackers crumbs, grated onion, lemon rind and salt. 2. In a small saucepan, heat butter or margarine. Stir in the combined flour and milk. Cook, stirring, over low heat until mixture boils and is very thick. Remove from heat. 3. Beat in egg yolks. Pour sauce into tuna mixture. Blend and chill for at least 2 hours. 4. Heat fat or oil (enough to make 2 inches of fat in a large skillet) to 390°F mark on deep fat thermometer, or until hot enough to brown a 1-inch cube of bread in 20 seconds. 5. Shape tuna mixture into 8 cones or balls. Beat egg whites until frothy. Dip croquettes into remaining crumbs, then into egg whites, then into crumbs again. Fry until golden brown (about 2 minutes).6. To make walnut sauce for the croquettes, combine 1 can of soup, milk and walnuts. Stir over low heat until mixture is blended.