Tuna & Olive Croquettes

I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  medium onion, minced
• 1⁄4 cup all-purpose flour
• 1 (7 ounce) can tuna in water
•  milk
•  salt & freshly ground black pepper
• 1⁄2 cup  pimento stuffed olive
• 1⁄4 cup  minced parsley
• 2  tablespoons capers, minced (optional)
•  flour, for coating
• 2  eggs, beaten
•  breadcrumbs, for coating
•  vegetable oil (for frying)

Directions

1. Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.
2. Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
3. Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
4. Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
5. Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.