Tuna & Olive Croquettes
photo by Boomette
- Ready In:
- 45mins
- Ingredients:
- 13
- 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
- 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.
- Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
- Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
- Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These were really good. I did make a few minor adjustements by adding 2 tsp lemon juice and 3 cloves minced, sauteed garlic. I also put the tuna, olives and parsley in the food processor and pulsed until mixed well prior to adding to the onion mix. I replaced smart balance for the butter and fried in olive oil to make them healthier. I think these would be awesome with Kalamata olives and some goat cheese as well.
-
We really liked these. They had a nice, crispy coating, and the filling was very flavorful. They were a bit of a hassle to make (the mixture was pretty sticky/gummy before cooking), but the results were worth it. I didn't use the optional capers, but I think I will next time -- sounds good. Thanks for posting!
see 2 more reviews
Tweaks
-
These were really good. I did make a few minor adjustements by adding 2 tsp lemon juice and 3 cloves minced, sauteed garlic. I also put the tuna, olives and parsley in the food processor and pulsed until mixed well prior to adding to the onion mix. I replaced smart balance for the butter and fried in olive oil to make them healthier. I think these would be awesome with Kalamata olives and some goat cheese as well.
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.