A few fresh ingredients like scallions, mustard, and lemon juice transform canned tuna in to light and crispy tuna croquettes, perfect for appetizers or devouring all on their own. This recipe first appeared in Season 12 of Good Eats. Photo by Lynne Calamia
1(7-ounce) pouch albacore tuna, drained well and shredded
2scallions, finely chopped
2large eggs, beaten
1teaspoonfreshly squeezed lemon juice
1/4teaspoonfreshly ground black pepper
3/4cuppanko bread crumbs, divided
Olive oil, for sauteing
ACTIVE TIME: 25minutes
TOTAL TIME: 30minutes
Yield: 8appetizer-size croquettes
Combine the tuna, scallions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the panko in a medium mixing bowl. 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 panko in 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 until golden brown, 2 to 3 minutes on each side. 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.