Tuna Croquettes

Serve these as an appetizer or with white rice or a salad as a light lunch. 

  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup whole milk
  • 3 cans F/V Sonja Canned Albacore Tuna, drained
  • 1 minced scallion
  • juice of 1/2 lemon
  • 2 tbsp freshly grated parmigiano-reggiano
  • Salt to taste
  • dry bread crumbs
  1. Melt 3 tbsp butter in a medium saucepan over medium heat.  Add 3 tbsp flour and whisk for 2 minutes.  Whisk in 1 cup whole milk and cook, stirring constantly, until thickened, 1-2 minutes.
  2. Remove pan from heat and stir in 3 cans of drained tuna, mashing it slightly with a fork as you mix it into the sauce.  Stir in minced scallion, lemon juice, parmigiano-reggiano, then salt to taste.
  3. Cover and refrigerate until mixture is cold and firm, at least 2 hours or overnight.
  4. Pour vegetable oil into a large deep skillet to a depth of 1 1/2 inch and heat over medium high heat until temperature reaches 375 degrees on a candy thermometer.  Meanwhile, shape tuna mixture into 16 balls or logs or 8 patties with dampened hands, then roll croquettes in fine dry bread crumbs. 
  5. Deep fry breaded tuna mixture in batches, turning once or twice, until golden brown, about 1 minute, then drain on paper towels.

Makes 4 servings

For more albacore tuna recipes or to buy tuna, visit the F/V Sonja Albacore Tuna website - www.sonjainc.com