Albacore Tuna Croquettes – Sun In A Dish

If you have ever enjoyed croquettes in Europe, you already know how irresistible they can be: crisp and golden outside, soft and flavorful inside, and made with just a few simple ingredients.

How to Recreate Olive Oil-Packed Tuna

If your albacore tuna is packed in water, drain it very well while the potatoes are cooking. Once all the water is gone, drizzle the tuna with olive oil and let it sit while the potatoes finish cooking.

I also add a little olive oil to the potatoes to bring back some of that richness you get from oil-packed tuna. The result closely matches the flavor and texture of the original.

If your tuna is already packed in olive oil, you can skip this step entirely.

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.

How to Make Albacore Tuna Croquettes

Step 1: Place the potatoes, skin on, in a large pot and cover them with water. Bring to a boil and cook until tender when pierced with a knife.

Step 2: Drain the potatoes and let them cool until easy to handle. Remove the skins, pass the potatoes through a ricer, and place them in a large bowl.

Step 3: Add the drained albacore tuna, olive oil, Parmesan cheese, parsley, eggs, and salt. Mix until well combined.

Step 4: Add the breadcrumbs a little at a time until the mixture is firm enough to shape easily with your hands.

Step 5: Using an ice cream scoop, portion the mixture and shape it into balls or small patties. Roll each croquette in breadcrumbs until completely coated.

Frying and baking instructions.

To Fry:

Step 6: Heat the frying oil in a large skillet until hot but not smoking. Fry the croquettes in batches, turning them as needed until beautifully golden on all sides.

Step 7: Transfer the cooked croquettes to a cooling rack set over paper towels to drain any excess oil.

To Bake

Step 6: Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 7: Arrange the croquettes on the baking sheet and gently flatten them. Drizzle or brush lightly with olive oil.

Step 8: Bake for 30 minutes, turning them halfway through, until crisp and golden on both sides.

What to Serve with Albacore Tuna Croquettes

I like to keep the rest of the meal fresh and simple so the tuna croquettes remain the star of the plate.

Serve them with my Tomato Arugula Salad for something light and peppery, or with Easy Green Beans Gremolata for a fresh vegetable side. Both are bright enough to balance the richness of the croquettes.

For a more substantial meal, my Warm Potato Salad is a wonderful choice. The lemon, garlic, and parsley keep it fresh without making the plate feel too heavy.

You can also pair them with my Carrot Salad for a simple French-inspired touch, especially if you are serving the croquettes for lunch or a lighter dinner.

Storage and reheating options

Store: Once fully cooled, your croquettes can be stored in an airtight glass container for a few days.

Reheat: Enjoy them at room temperature or reheat them in the oven at 250F for 20 minutes.

Of course, they can also be warmed up in a skillet with some frying oil.