Alton's Tuna Croquettes Recipe

Ingredients

1 (7oz.) pouch albacore tuna, drained well and shredded by hand
2 green onions, chopped fine
2 t. dijon mustard
2 lg. eggs, beaten
1 t. freshly squeezed lemon juice
1/2 t. kosher salt
1/4 t. freshly ground black pepper
3/4 c. panko bread crumbs, divided
Olive oil, for sauteing

Preparation

Step 1

Place the tuna, onions, mustard, eggs, lemon juice, salt and pepper and 1/4 cup of the bread crumbs into a medium bowl and stir to combine. Divide the mixture into 8 rounds and set aside on parchment paper lined pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate one at a time, coat each round in the panko on all sides.

Heat olive oil to cover the bottom of a 12" saute pan over medium heat until shimmering. Add the croquettes and cook 2-3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2-3 minutes before serving.