Those delicious croquettes will transport you to the warm summers in Spain and Italy.
Both countries make them as an appetizer.
Spain with Sangria and Italy with wine.
If you have ever had them, you will know that not only is it super delicious, but the flavor is pure and enhanced.
This albacore tuna recipe is the perfect affordable gourmet meal made with staple pantry items, and you can either bake or fry.
I, and soon you too, will love how easy they are to make.
Reproducing them at home has been a bit of fun and challenging.
In Europe, albacore tuna is packed in olive oil.
All the recipes from my Spanish and Italian cookbooks require oil-packed albacore tuna. I did, however, have to make a few changes.
In this Article
- Steps to make to recreate the olive oil-packed tuna
- Is it better to eat tuna in water or oil?
- What are tuna croquettes?
- Here are a few helpful tips for the ingredients needed to make this tuna croquettes recipe
- Equipment needed
- Cooking tips and step-by-step instructions to make those excellent albacore tuna recipe
- Frying and baking instructions.
- What are the good sides of my tuna croquettes?
- Storage and reheating options
- Frequently Asked Questions (FAQ)
- If you enjoy this delicious albacore tuna croquettes recipe, look at my other recipes.
- Albacore Tuna Croquettes
Steps to make to recreate the olive oil-packed tuna
To recreate the full flavor of the albacore under oil, I let the tuna drain while the potatoes were cooking and ensured the water was all gone. Added olive oil once the water was gone and let them sit while finishing cooking the potatoes.
Then I added oil to the potatoes to give them the richness needed.
Came very close to the original counterpart.
Of course, if your tuna is packed in oil, the above step is not for you.
Is it better to eat tuna in water or oil?
Hands down, olive oil as it seals the flavor of the tuna in and gives it that luxurious fat to work with.
In the hand, packed in water, all the flavor of your tuns is in the water. And since we drain the water from the tuna, all the flavor disappears.
What are tuna croquettes?
Tuna croquettes are small cakes filled with mashed potatoes and canned tuna.
Breaded and either fried or baked.
Do taste as you go along and season with salt; I leave that up to you. While shopping, I notice that some brands add salt to the tuna in packing.
I am sharing the recipe with two cooking methods: fry and baked.
Here are a few helpful tips for the ingredients needed to make this tuna croquettes recipe
This is a quick introduction. Please read the recipe for complete instructions.
Potatoes: Select potatoes with thick skin as they hold their shape better and do not absorb water. Medium size and the same size so they will boil evenly.
Albacore tuna: The star of this dish. If you can find oil-packed, I highly recommend purchasing it. If not, packed in water will do, and follow the instruction below to add some of the oil richness.
Parmesan cheese: Binding agent and gives the perfect saltiness and flavor.
Eggs: Another binding agent that will enrich your albacore tuna recipe.
Parsley: The perfect herb to go along your tuna
Breadcrumbs: Used to roll your tuna croquettes in it before frying or baking.
Oil for frying: I use light olive oil; however, canola or vegetable oil will be perfect.
My favorite part of this dessert is that you will not have to mess up your kitchen and only use two tools:
Potato ricer: to use with your potatoes when they are soft. I love this tool; it separates the potatoes from the chunks and makes your croquettes light and fluffy.
Ice cream scooper: the perfect tool to grab your potato mixture and have each croquette evenly shaped.
Large skillet for frying or cookie sheet for baking.
Cooking tips and step-by-step instructions to make those excellent albacore tuna recipe
Start by boiling and cooking the potatoes.
- While the potatoes are boiling, add the tuna, olive oil, parsley, eggs, and salt and pepper in a large bowl. Mix well and let all the ingredients infuse themselves.
- Once the potatoes are done, peel them, pass them through the potato ricer, and add them to the tuna mixture.
- Add some of the breadcrumbs to the tuna potato mixture so you can better handle it.
- Work well the mixture and with the help of an ice cream scooper, grab some of the mixtures and drop it in your hands, and form patties.
- Roll the remaining breadcrumbs to coat perfectly. Do the same to the rest of the mixture.
At this point, you are ready to fry or bake them.
Frying and baking instructions.
- Ensure you have a splatter guard and the oil is hot but not smoking.
- During frying, do not over-crown the skillet and constantly turn the croquettes around to achieve that perfect all-over, even golden color.
- Keep a keen eye on your skillet and beware of spills. I am always ultra-cautious when cooking with oil.
- Place paper towels on a cutting board and place them over a cooling rack once done frying them.
When your croquettes are ready, place them over the cooling rack. This step removes your food from sitting on the grease but drains out.
Additionally, allowing them not to become soggy on the bottom.
I like to use parchment paper. It cooks best and will not burn underneath. Slightly flatten the croquettes on a cookie sheet.
Sprinkle a small amount of oil over them and bake them.
Turn them halfway thru baking to give them a very golden crisp outside.
What are the good sides of my tuna croquettes?
A nice salad was just a perfect companion when served for dinner.
A light and warm tomato sauce or mustard are just a suitable side dish if you want to enjoy them as an appetizer.
Either way, I am sure you will enjoy them.
Storage and reheating options
Once wholly cool off, your croquettes can be stored in an air-tight glass container for a few days.
Enjoy them at room temperature or reheat them in the oven at 250F for 20 minutes.
Of course, they can also be warmed up on a skillet with some frying oil.
Frequently Asked Questions (FAQ)
Can I eat tuna every day?
Because canned tuna provides omega-3 fatty acids and is a lean source of protein, there is no harm in adding it to your daily diet.
Mercury levels are deficient, and canned tuna is the most economical way to consume omega-3.
What is the safest tuna to eat?
Canned white or albacore is the safest for children under six and adults, including pregnant women, who can safely eat this kind of tuna up to three times a month.
If you enjoy this delicious albacore tuna croquettes recipe, look at my other recipes.
Equipment needed to achieve your recipe
Albacore Tuna Croquettes
- 2 potatoes, medium-size
- 25 ounces albacore tuna, drained
- ⅓ cup parmesan cheese, esan cheese
- 2 eggs
- 2 tablespoons parsley, chopped
- 2 tablespoons olive oil, live oil
- ⅔ cup breadcrumbs , + extra for breading the croquettes
- oil for frying
- In a large pot place the 2 potatoes, skin on, and cover with water. Place over high heat and boil until pierced with the knife, you feel no resistance, and the potatoes are done. Remove, drain and when ready to handle, remove the skin and place the potatoes thru a ricer and place into a bowl.
- Add the tuna, olive oil, cheese, parsley, eggs, and salt to taste, and mix well. Add a handful of the breadcrumbs at a time and incorporate them well until you will be able to work it with your hands easily.
- In a plate or bowl add breadcrumbs. With an ice cream scooper, grab some of the potato mixtures and drop them in your hands and form a perfect ball. Roll in the breadcrumbs and set aside until all the potatoes and tuna mixture is done.
- In a large skillet over high heat warm the frying oil. Fry the croquettes moving them to evenly fry them. On a cutting board, place paper towels to cover the wood, add a cooling rack over it and once the croquettes are done, place them over the cookie sheet.
- Preheat oven to 375F. Cover the bottom of a cookie sheet with parchment paper and place the croquettes. Slightly flatten them to cook better. Sprinkle some olive oil over them and bake for 30 minutes, turning them once halfway thru.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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