CRISPY TUNA CROQUETTES
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
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
TUNA-STUFFED POTATO CROQUETTES
Is there anything better than a warm potato croquette? Yes! That same croquette-made with a deliciously seasoned tuna stuffing.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl; mash until smooth. Refrigerate 1 hour or until chilled.
- Meanwhile, heat 2 tsp. oil in medium skillet on medium heat. Add peppers, onions, garlic and oregano; cook 5 min., stirring occasionally. Remove from heat. Stir in tuna, cheese and 2 Tbsp. olives.
- Heat remaining oil in medium saucepan to 375ºF. Using lightly floured hands, shape potato mixture into 8 (3-inch) balls, using about 1/3 cup potato mixture for each. Make large indentation in center of each; fill with about 1/4 cup tuna mixture, pressing tuna mixture into center of ball to completely enclose filling. Re-roll into balls, if necessary. Beat egg in small bowl; place flour in separate bowl. Dip potato balls, 1 at a time, in egg, then roll in flour until evenly coated.
- Add potato balls, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown. Drain on paper towels. Mix remaining olives and mayo. Serve with the warm potato balls.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
TUNA CROQUETTE
Provided by Alton Brown
Categories appetizer
Time 31m
Yield 8 appetizer size croquettes
Number Of Ingredients 9
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 POTATO CROQUETTES
Simple, quick and comforting, these golden cakes go well with a spoonful of reduced-fat sour cream and a sprinkle of chopped fresh chives. Try mixing in a bit of chopped dill, capers or lemon zest, or using canned salmon for a variation. From arcamax.com.
Provided by KelBel
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Partially mash potatoes in a bowl with a fork until they begin to hold together.
- Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine.
- Shape into four 1/2-inch-thick patties.
- Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes.
- Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.
Nutrition Facts : Calories 333.7, Fat 12.6, SaturatedFat 2.6, Cholesterol 128.7, Sodium 681.5, Carbohydrate 28.2, Fiber 2.2, Sugar 0.1, Protein 26.5
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