Description
Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.
Ingredients
- 1 egg yolk, at room temperature
- 3 large cloves garlic, minced
- 1 tablespoon lemon juice
- 5 tablespoons extra-virgin olive oil
- 5 tablespoons canola oil
- salt and ground black pepper to taste
- 1 pinch Spanish paprika
- ¼ cup butter
- ¼ cup all-purpose flour
- ¾ cup milk
- 1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- ½ teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 dash ground nutmeg
- salt and ground black pepper to taste
- 2 eggs
- 2 cups panko bread crumbs
- vegetable oil for frying
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 11 mins
Total Time: 3 hrs 41 mins
Servings: 8