- 2 tins flaked tuna, drained and well shredded by hand (original recipe calls for a 7 ounce pouch of tuna)
- 2 green onions, chopped finely
- 2 tsp Dijon mustard
- 2 large eggs, beaten
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup panko bread crumbs + 1/2 cup panko bread crumbs
- olive oil for sautéing
- Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
- Using a small handful of the mixture, form a flattened patty, and place on a cookie sheet or plate. Repeat with remaining mixture until all of it is used up.
- Allow the patties to rest for 15 minutes
- Place remaining 1/2 cup of panko onto a large 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″ pan over medium heat until shimmering.
- Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
- Remove to a cooling rack set over paper-towel-covered cookie sheet ( I just put them directly onto paper towel, and skip the cooling rack)
- Allow to cool for 2 to 3 minutes before serving.
I like to serve these with a sauce created by mixing together:
- 1 part mayonnaise
- 1 part sour cream
- dill, to taste
- salt and pepper, to taste
- sometimes a finely chopped dill pickle, again, to taste
- sometimes some very finely chopped green or red onion
- a squeeze of lemon juice
Fishing at Blenhiem, by Wit at Flickr
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Filed under food, non-food
This is one of those sort of “on the fly” recipes: make a medium white sauce, add herbs and seasonings, and then add tuna and peas. For more flavour, caramelize some minced onions and celery in the butter before adding the flour and the rest of the ingredients. Add and subtract flavourings to suit yourself.
- 3 to 4 Tbsp butter**
- 1/4 cup flour*
- 3 cups milk
- 1-2 tsp dried dill, or a couple of tablespoons of fresh, chopped
- 3 scallions, sliced finely
- Salt and pepper to taste
- Splash of lemon juice
- Dash of Tabasco sauce
- 3/4 cup frozen peas
- 2 to 3 tins tuna
In medium saucepan heat butter until bubbly**, add flour and cook for a minute or two.Add milk bit by bit until all milk is incorporated into flour/butter mixture — stir well with wire whisk after each addition until mixture becomes very smooth…keep stirring…it will get smooth!Add dill, splash of lemon juice, and Tabasco, season with salt and pepper to taste.Simmer for about ten minutes, stirring occasionally, and then add the tuna, frozen peas, and the scallions.Warm until tuna and peas are heated through. Add more milk if necessary to get the consistency to one that you like. Spoon into vol-au-vent shells, or onto toast, puff pastry, or similar.
* If you’d like a thicker filling, use 6 tablespoons of butter and 6 tablespoons of all purpose flour.
** It’s nice to add some finely minced onion (1 small) and celery (1/2 to 1 stalk) to the butter in the first step, and sauté until soft, then proceed with the rest of the recipe.
4 small servings