Tuna Croquette

This is an Alton Brown recipe at FoodTV. It is so easy and yummy. Don't let the moistness of the cakes fool you, they will be delicate to handle.

• Ready In: 21 mins
• Serves: 2-3
• Yields: 6-8 croquettes

Ingredients

• 1 (7 ounce) envelope albacore tuna, drained well and shredded by hand
• 2  green onions, chopped fine
• 2  teaspoons Dijon mustard
• 2  large eggs, beaten
• 1  teaspoon fresh lemon juice
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 3⁄4 cup panko breadcrumbs, divided
•  olive oil, for sauteing

Directions

1. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine.
2. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes.
3. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
4. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering.
5. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown.
6. Remove to a cooling rack set over a half sheet pan lined with paper towels.
7. Allow to cool for 2 to 3 minutes before serving.