Tuna Croquettes
User Reviews
4.8
Tuna Croquettes
Description
This recipe starts with boiled russet potatoes mashed and mixed with canned light tuna, finely chopped dill, mayonnaise, red onion, Dijon mustard, lemon juice, salt, and pepper. The mixture is chilled to firm up before forming into log-shaped croquettes. Each croquette is dipped in beaten egg, coated in panko breadcrumbs, and sprayed with olive oil to assist browning.
Cooking options include baking in the oven or air-frying until they develop a golden, crispy crust while maintaining a moist interior. The croquettes offer a mild tuna flavor balanced by fresh dill and citrus with a crunchy textured crust. Lemon wedges and optional tartar sauce complement the dish well.
This method provides a way to enjoy a seafood appetizer or light main using common pantry ingredients and straightforward preparation.
Ingredients
- 2 ounce chunk light tuna in water, drained and flaked apart, canned
- 1 large 10 ounce russet potato (peeled and cut into small cubes, 9 ounces peeled)
- 1/4 cup dill chopped
- 2 tablespoons mayonnaise light
- 2 tablespoons red onion minced
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice fresh
- 3/4 teaspoon kosher salt
- black pepper (to taste)
- olive oil spray form
- 1 egg beaten, large
- 3/4 cup panko breadcrumbs plain or gluten-free
- lemon for squeezing, wedges
- tartar sauce (optional for serving)
Instructions
- Place the potatoes in a small sauce pan and cover with water. Cook on medium- high heat until potatoes are tender, about 15 to 18 minutes then drain.
- Air fry 350F 10 minutes, turning halfway until golden and crisp.
- Bake in the oven 375F for 22 to 24 minutes, turning halfway until golden and crisp.
- Mash in a large bowl and combine with the tuna, dill, mayo, red onion, Dijon, lemon juice and salt and black pepper and place in the freezer 10 minutes.
- Serve with lemon wedges.
- Place a generous 1/4 cup of mixture in hand and gently roll into 8 logs.
- Place the beaten egg in a small bowl, the breadcrumbs in another bowl.
- Dip the croquettes in the egg, then into the panko and set aside on a board. Spray both sides of the croquettes with olive oil.
Notes
- Drain and flake canned tuna well before mixing to avoid excess moisture.
- Chill the combined mixture for 10 minutes before shaping to make the croquettes easier to form.
- Spray croquettes with olive oil before cooking to enhance browning and crispiness.
- Serve with lemon wedges and optional tartar sauce for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 2croquettes | |
| Calories | 215kcal | 11% |
| Carbohydrates | 21.5g | 7% |
| Protein | 22.5g | 45% |
| Fat | 3.5g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 426.5mg | 18% |
| Fiber | 1.5g | 6% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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