Tuna Croquettes
Savor the delightful crunch of these scrumptious tuna croquettes, a breeze to whip up and ideal for any gathering! Packed with flaky tuna, zesty herbs, and a golden breadcrumb coating, these bites are sure to steal the show. Dive into flavor with this irresistible treat that’s perfect for lunch, dinner, or a snack!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 handful of chopped cilantro
- 1/4 chopped onion
- 1 boiled potato
- 1/2 chopped tomato
🥩Meat & Seafood(1)
- 1 can of tuna
🫙Pantry Staples(2)
- 1/4 cup bread crumbs (60 ml)
- more bread crumbs for breading
🧂Spices & Seasonings(2)
- black pepper
- 1/2 tablespoon vegetable seasoning (7.5 ml)
👨🍳 Instructions
- 1
If frying, heat oil in a pan. If using an air fryer, preheat it to 200 degrees Celsius.
- 2
Mix all the ingredients together in a bowl until well combined.
- 3
Form the mixture into small croquettes.
- 4
If using an air fryer, spray the tray with cooking spray, place the croquettes, spray them with cooking spray, and cook for 10 minutes on one side, then flip and cook for another 10 minutes until golden brown.
💡 Pro Tips
- ✓Chill the formed croquette mixture for 30 minutes at 35-40°F before frying or air-frying, allowing the binder (egg/breadcrumbs) to fully hydrate and firm the fat, which prevents the croquettes from disintegrating on contact with heat.timing30 minutes at 35-40°F
- ✓Drain canned tuna thoroughly and press out excess liquid using a fine mesh sieve, targeting under 10% residual moisture, since excess water creates steam pockets that cause the croquette exterior to crack rather than form a cohesive crust.ingredientunder 10% moisture
- ✓When air frying at 200°C, arrange croquettes with at least 1 inch of space between each to allow the Maillard reaction to occur evenly on all surfaces, since overcrowding traps steam and results in pale, soft spots instead of browning.equipment200°C, 1 inch spacing
- ✓If pan-frying, maintain oil temperature between 350-375°F using a thermometer, since oil below 325°F causes excessive oil absorption (soggy texture) while oil above 375°F browns the crust before the interior reaches a safe 165°F.technique350-375°F oil, 165°F internal
- ✓Use a 2:1 ratio of breadcrumbs to wet binder (egg/mayo) by volume when mixing, as this ratio provides enough starch structure to hold the croquette's shape without becoming dense or gummy from over-hydration.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Tuna Croquettes
Savor the delightful crunch of these scrumptious tuna croquettes, a breeze to whip up and ideal for any gathering! Packed with flaky tuna, zesty herbs, and a golden breadcrumb coating, these bites are sure to steal the show. Dive into flavor with this irresistible treat that’s perfect for lunch, dinner, or a snack!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 handful of chopped cilantro
- 1/4 chopped onion
- 1 boiled potato
- 1/2 chopped tomato
🥩Meat & Seafood(1)
- 1 can of tuna
🫙Pantry Staples(2)
- 1/4 cup bread crumbs (60 ml)
- more bread crumbs for breading
🧂Spices & Seasonings(2)
- black pepper
- 1/2 tablespoon vegetable seasoning (7.5 ml)
👨🍳 Instructions
- 1
If frying, heat oil in a pan. If using an air fryer, preheat it to 200 degrees Celsius.
- 2
Mix all the ingredients together in a bowl until well combined.
- 3
Form the mixture into small croquettes.
- 4
If using an air fryer, spray the tray with cooking spray, place the croquettes, spray them with cooking spray, and cook for 10 minutes on one side, then flip and cook for another 10 minutes until golden brown.
💡 Pro Tips
- ✓Chill the formed croquette mixture for 30 minutes at 35-40°F before frying or air-frying, allowing the binder (egg/breadcrumbs) to fully hydrate and firm the fat, which prevents the croquettes from disintegrating on contact with heat.timing30 minutes at 35-40°F
- ✓Drain canned tuna thoroughly and press out excess liquid using a fine mesh sieve, targeting under 10% residual moisture, since excess water creates steam pockets that cause the croquette exterior to crack rather than form a cohesive crust.ingredientunder 10% moisture
- ✓When air frying at 200°C, arrange croquettes with at least 1 inch of space between each to allow the Maillard reaction to occur evenly on all surfaces, since overcrowding traps steam and results in pale, soft spots instead of browning.equipment200°C, 1 inch spacing
- ✓If pan-frying, maintain oil temperature between 350-375°F using a thermometer, since oil below 325°F causes excessive oil absorption (soggy texture) while oil above 375°F browns the crust before the interior reaches a safe 165°F.technique350-375°F oil, 165°F internal
- ✓Use a 2:1 ratio of breadcrumbs to wet binder (egg/mayo) by volume when mixing, as this ratio provides enough starch structure to hold the croquette's shape without becoming dense or gummy from over-hydration.ingredient2:1 ratio