Tuna Croquette

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Ingredients:

16 oz. canned Albacore or Yellowfin tuna, drained and shredded

4 green onions finely chopped

4 teaspoons Dijon mustard

4 large or 3 extra large eggs, beaten

2 teaspoons freshly squeezed lemon juice

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups Panko bread crumbs, divided

Clarified butter for sautéing

Preparation:

Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 of the Panko bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 16 rounds and set aside on a parchment lined cookie sheet. Allow to rest 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 clarified butter to cover the bottom of a 12-inch sauté pan set 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 cookie sheet lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Serving Suggestion:

Tuna croquettes are fabulous served with Jason Fleck's Cilantro Mango Salsa (Cilantro Mango Salsa). Accompany the croquettes with your favorite green vegetable such as brussels sprouts or zucchini and perhaps a flavorful saffron rice for a real treat.

History:

The tuna croquette recipe comes from Alton Brown's all about tuna series on the Food Network and the Cooking Channel.