Tuna Croquettes
Ingredients:
- 1/2 cup extra-virgin olive oil, plus more for oiling hands
- 1/2 cup finely chopped yellow onion
- 4 teaspoons minced garlic
- 1½ cups all-purpose
- 3 ½ cups whole milk, warmed
- 2 6 oz cans Oregon’s Choice Albacore (No Salt), drained and crumbled
- 4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 1/2 teaspoons fresh lemon juice
- 3 ¾ teaspoons kosher salt, divided
- 1 ½ teaspoons black pepper, divided
- Neutral cooking oil (such as vegetable oil), for frying
- 4 large eggs, beaten
- 3 cups panko
Directions:
- Heat ½ cup of olive oil in a skillet over medium heat. Add onion and cook while stirring for about 3 minutes. Stir in garlic and 3/4 cup flour into onion mixture. Reduce heat to low, whisking constantly, until flour is lightly toasted, and garlic is golden, about 4 minutes. Gradually whisk in milk, whisking constantly, until sauce is smooth, thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat. Stir in two cans of Oregon’s Choice Albacore, 4 tbsp parsley, 2 1/2tsp lemon juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl allow to cool for 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.
- Oil hands with olive oil and roll chilled tuna mixture into 1-inch balls; place on a baking sheet lined with parchment paper. Freeze croquettes for 25 minutes, until firm. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F.
- While oil is heating, place ¼ cup of flour in a bowl. In a separate bowl place 4 beaten eggs. Lastly, in a third bowl combine 3 cups panko and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Roll each croquette in flour, then egg and finally dip in panko to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.
- When oil is 325°F, fry croquettes, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Serve with olive tapenade and bruschetta spread!