photo by Lynne CalamiaA 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.
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 8 appetizer-size croquettes
- 1 (7-ounce) pouch albacore tuna, drained well and shredded
- 2 scallions, finely chopped
- 2 teaspoons Dijon mustard
- 2 large eggs, beaten
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup panko bread crumbs, divided
- Olive oil, for sauteing
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.