Krispy Tuna Croquettes Recipes

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.

Steps:

• In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving., In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.

Steps:

• 1. Flake tuna very fine. In a medium bowl, combine flaked tuna, 1 1/2 cups of the crackers crumbs, grated onion, lemon rind and salt. 2. In a small saucepan, heat butter or margarine. Stir in the combined flour and milk. Cook, stirring, over low heat until mixture boils and is very thick. Remove from heat. 3. Beat in egg yolks. Pour sauce into tuna mixture. Blend and chill for at least 2 hours. 4. Heat fat or oil (enough to make 2 inches of fat in a large skillet) to 390°F mark on deep fat thermometer, or until hot enough to brown a 1-inch cube of bread in 20 seconds. 5. Shape tuna mixture into 8 cones or balls. Beat egg whites until frothy. Dip croquettes into remaining crumbs, then into egg whites, then into crumbs again. Fry until golden brown (about 2 minutes).6. To make walnut sauce for the croquettes, combine 1 can of soup, milk and walnuts. Stir over low heat until mixture is blended.

Steps:

• Mix all ingredients except oil. Mix well, and form into four patties. Heat oil in skillet and fry patties, turning to brown on both sides. Transfer to paper towels and drain well.
• For an appetizer, form into 16 smaller mini-patties.