Croquetasdeatntunafishballs Recipes

CROQUETAS DE ATúN - TUNA FISH BALLS

Steps:

• First of all make all the ingredients ready.
• In a big bowl combine potatoes, tuna fish, parsley, spices and salt. Work with a fork. If it doesn't stick together add 1 egg and about 2 tablespoon of flour.
• Form walnuts sized balls, coat first with egg and then with the breadcrumbs. Flat them slightly and place them on a dish.
• Preheat a non sticky pan with about 2 tablespoon oil to medium temperature.
• Fry the meatball on the first size when golden brown, turn, add 2 tablespoon oil and brown the second size.
• For the serving suggestion combine all the vegetable in a bowls toss, eventually add some salt (I didn't). Serve with lemon and olive oil.
• If you prefer serve this with a fresh salsa.
• Enjoy!
• Note: this looks wonderful with some fresh green salad.

SPANISH TUNA CROQUETTES RECIPE (CROQUETAS DE ATUN)

Steps:

• Heat up extra virgin olive oil and salted butter in a large skillet.
• Once the butter is melted, add a finely diced, medium sized white or yellow onion. Stir frequently until the onions start coloring.
• Add five tablespoons of flour and stir frequently until the mixture has a golden color.
• Add one and a half cups of whole milk and stir to work out the lumps
• Add tuna, pepper, nutmeg and sea salt.
• Mix everything well until the mixture becomes really thick.
• Pour the dough into a large bowl and let it cool down to room temperature. Afterward, cover the bowl with plastic wrap directly on the dough and store it in the fridge for at least four hours, or even better overnight!
• Once the croquette dough is cold start forming the croquettes and cover them one by one in flour, then eggs, and then bread crumbs.
• Heat up extra virgin olive oil in a skillet and start frying the croquettes. Don't forget to turn them around so that they get evenly brown on all sides. That should take around five minutes.
• Remove the croquettes from the pan and drain them on paper towels.

CROQUETAS DE ATúN (TUNA CROQUETTES)

Steps:

• Place the potatoes in a small sauce pan and cover with water. Cook on medium-high heat until potatoes are cook through. Drain when they're cooked.
• While the potatoes are cooking, add the egg in a shallow bowl and beat with a fork. In another bowl, add the bread crumbs and season with salt & pepper. Set both bowls aside.
• Drain the tuna and place in a medium bowl . Add the cooked potatoes, salt & pepper.
• Mix well and mash tuna & potatoes with a hand masher or a fork.
• Form the tuna patties by squeezing them first then forming into patties. You can make them in any shape you want!
• Pass thru the croquettes thru the egg mixture then coat with bread crumbs.
• IN FRYING PAN: Heat oil over medium-high heat. Working in batches, fry the croquettes until golden browned on all sides. About 1 minute per side. Drain on paper towels.
• IN OVEN: Preheat oven to 400 degrees. Arrange the tuna patties on a lightly greased baking sheet. Spray or brush the top of the tuna patties with olive oil. Bake for about 20 minutes, turning once, until golden browned on both sides.
• IN AIR FRYER: Preheat, arrange the tuna patties on surface. Spray or brush the top of the tuna patties with olive oil. Bake for about 20 minutes, turning once, until golden browned on both sides.
• Serve while warm.

OLD FASHIONED TUNA CROQUETTES

Steps:

• Combine tuna mixture and form into croquettes.
• Chill a few hours before frying.
• Brown both sides in butter. Cover and cook on low 10 minutes.
• Combine sauce ingredients and heat on stove or in microwave.
• Serve sauce over croquettes.

CRISPY TUNA CROQUETTES

Steps:

• Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
• Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
• Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
• Whisk 2 eggs in a small bowl.
• Pour panko bread crumbs into a shallow dish.
• Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

TUNA CROQUETTE

Steps:

• 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.