Tuna Stuffed Potato Croquettes Recipes

TUNA-STUFFED POTATO CROQUETTES

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.

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.

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

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-STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

TUNA POTATO CROQUETTES

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.

TUNA STUFFED POTATOES

Steps:

• Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
• Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork.
• To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
• Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
• Place in 13x9-inch baking dish and bake for 20 minutes.

TUNA-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with salt and pepper. Stir in the tuna, mayonnaise, 1/4 cup cheese and onions. Spoon into potato shells. Sprinkle with remaining cheese. , Microwave, uncovered, on high for 3-5 minutes or until heated through.