Tuna Croquettes

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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.

Tuna Croquettes

  • 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
  • Oil

1. In a large bowl, combine the tuna, onion, celery, 1/3 c. bread crumbs, eggs and seasonings. Stir until fully combined.

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.

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  1. Deb says:

    sounds yummy and i am not normally a tuna croquette eater – i live in Australia and just wonder what size are your tins of tuna? we have everything from single portion tins to family size here…

  2. JenPenM says:

    Those look so good! Just last night my hubby and I learned that we much prefer the “chunk light” tuna to the “solid white” variety. It’s cheaper and has so much more flavor! We’ve got tons of it in the pantry and though I don’t like it cooked in a casserole, I think these croquettes would go over really well due to their crispy outsides. Thanks for sharing the recipe!

  3. Bree says:

    This was something that my mom would make a lot as kids. I have made salmon cakes but never made tuna croquettes I loved them … she used to use wheat germ as the outside coating … Yummmy toasty flavor.

  4. Amy says:

    I guess I’m picky about the name of your dish too. I wasn’t exposed to croquettes until I ate in the college dorm cafeteria. Their croquettes were round like a meatball. Therefore, I associate “croquette” with round. I would call yours tuna cakes or tuna patties. Funny thing about the name is that when I saw the title I thought “Yum”, but when I saw that they were flat I lost my excitement.

  5. Damaris says:

    we love tuna around here but I am never creative enough to know what to make besides tuna salad sandwiches. I love this recipe.

  6. Mel says:

    I made these, and I really liked them! Thanks!

  7. Cate says:

    I made these last night, and they were really delicious. I’ve been looking for another way to serve tuna (aside from tuna salad sandwiches), and this was really good! They didn’t taste too “fishy,” and were nice and crispy and savory. We used the mayonnaise/mustard sauce for dipping and it was fabulous, too.

  8. Diane says:

    I will always remember learning to make my first tuna croquette back in High School 1957. I haven’t had one since. I will definitely try your recipe sounds delicious. We always eat tuna melts,tuna casserole or tuna salad which we love. Great oldie but goodie Idea. Thanks

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