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Tuna Croquettes
Mix these classic tuna croquettes up ahead of time and fry them when it's meal time. Salmon can be swapped for the tuna.
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon paprika
- 1 cup whole milk
- 1 (12-ounce) can light chunk tuna, drained
- 2/3 cup dry breadcrumbs
- 1 large egg
- 1 tablespoon water
- 2 cups vegetable oil, for frying
- Tartar sauce, for serving
Directions
- 1
Gather the ingredients.
- 2
In a medium saucepan over medium heat, melt the butter. Sauté the onion and garlic until tender.
- 3
Add the flour, salt, pepper, and paprika and cook, stirring, until the mixture bubbles. Cook and stir for 2 minutes.
- 4
Add the milk, and cook, stirring with a whisk, until the sauce thickens and bubbles.
- 5
Add the drained tuna and mix gently but thoroughly with a spoon.
- 6
Put the tuna mixture into a medium bowl, cover, and refrigerate at least 3 hours or overnight.
- 7
When you're ready to eat, moisten your hands with some water and shape the tuna mixture into 8 oval patties.
- 8
In a heavy, deep skillet, heat the vegetable oil to 350 F.
- 9
In a shallow dish, add the breadcrumbs.
- 10
Beat the egg with 1 tablespoon of water in another shallow dish.
- 11
Coat a croquette with the dry breadcrumbs, then dip into the egg mixture.
- 12
Place the croquette back in the breadcrumbs and coat again. Repeat with all of the croquettes.
- 13
Gently place the croquettes into the hot oil using a spider or spatula and deep-fry for 2 minutes on each side, until golden brown.
- 14
Drain the tuna croquettes on paper towels for a couple of minutes.
- 15
Serve hot with tartar sauce for dipping.