Tuna Croquette

Tuna Croquette

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (7-ounce) pouch albacore tuna, drained well and shredded by hand

  • 2

    green onions, chopped fine

  • 2

    teaspoons Dijon mustard

  • 2

    large eggs, beaten

  • 1

    teaspoon freshly squeezed lemon juice

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • ¾

    cup panko bread crumbs, divided

  • Olive oil, for sauteing


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. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet 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 enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 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 to 3 minutes before serving.Prep Time:25 minInactive Prep Time:--Cook Time:6 min Level: Easy Serves: 8 appetizer size croquettes


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