I am so fortunate to have a husband that is absolutely NOT a picky eater. He’ll gladly eat anything I make! So I find it amusing that he is so picky when it comes to what I call the food I make. For example, while he’ll gladly eat a pasta skillet meal, he’ll refuse a goulash. Brown bag burritos are a favorite, as long as they are called beef and bean burritos instead. I’m sure you can guess that the name Tuna Croquettes doesn’t go over to well either. But a plate full of tuna cakes will be licked clean within minutes. Men!
I am not ordinarily a big fan of tuna, but I love these Tuna Croquettes. They are crispy and tasty and great for dipping. I like to make a big batch and freeze the cooked croquettes. When we want some for lunch or for an appetizer, I just throw them in the oven for a few minutes so that they stay nice and crispy.
- 2 cans tuna, well drained
- 1/2 small onion, minced
- 2 stalks celery, minced
- 1 c. bread crumbs, divided
- 2 eggs
- 1 t. paprika
- 1 t. salt
- 1/2 t. pepper
- 1/4 t. garlic powder
1. In a large bowl, combine the tuna, onion, celery, 1/3 c. bread crumbs, eggs and seasonings. Stir until fully combined. (I love my Stainless Steel Mixing Bowls Set With Lids for easy prep and storage!)
2. Pour remaining 2/3 c. bread crumbs into a shallow dish. Pat about a tablespoon worth of tuna mixture into a round patty. Cover both sides with bread crumbs.
3. Pour enough oil into a skillet to cover the bottom. Heat over medium heat. Add the breaded patties and cook until browned, about 3 to 4 minutes per side.
Our favorite dip to serve with these Tuna Croquettes is a simple sauce of mayonnaise and mustard. Use about 1 tablespoon of mustard for each 1/4 cup of mayonnaise. So simple but so good, and it is perfect with the tuna!
Also, this mixture tastes great formed into larger patties, fried as described above and served on a bun as a tuna burger.