Tuna croquettes

Contributed By: Kay Davis


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
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 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 into6
to 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.

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