Albacore tuna croquettes. Missing our travels this summer, thus bringing our travels to us. Those delicious croquettes are just a reminder of our fun summers in Spain and Italy. Both country make them as an appetizer with Sangria or as an afternoon snack.
Reproducing them at home has been a bit of fun and challenging..
In Europe, the albacore tuna is packed in olive oil. All the recipes from my Spanish and Italian cookbooks all require oil-packed albacore tuna. I did, however, had to make a few changes. If you ever had it you will know that not only is super delicious and that the flavor is pure and enhanced. Unfortunately, our stores here do not carry it all the time, thus needed to adapt and recreate the full flavor of the oil and remove the water flavor from the albacore.
To recreate the full flavor of the albacore under oil, I let the tuna drain while the potatoes were cooking and made sure the water was all gone. Then I added oil to the potatoes to give it the richness needed. Came very close to the original counterpart.
Do taste as you go along and season with salt and I leave that up to you. While shopping I notice that some brands do add salt to the tuna in the packing process.
I am sharing the recipe with two cooking methods: fry and baked. Of course, baking is a healthier approach.
When frying: ensure that you have a splatter guard on hand and the oil is hot but not smoking. During the frying process, do not over-crown the skillet and constantly turn the croquettes around to achieve that perfect all over even golden color.
When baking: 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.
TIP: Place paper towels on a cutting board and place a cooling rack over it. When your croquettes are ready place them over the cooling rack. What this does it eliminates your food to sit on the cooking grease but drain out. Additionally, allowing them not to become soggy on the bottom.
A nice salad was just a perfect companion when served for dinner. A light and warm tomato sauce or mustard are just the right side dish if you want to enjoy them as an appetizer. Either way, I am sure you will enjoy them.
Albacore Tuna Croquettes
- 30 mins total
- 15 mins prep
- 15 mins cook
- serves 6 people
2 medium-size potatoes
25 ounces albacore tuna, drained
⅓ cup parmesan cheese
2 tablespoons chopped parsley
2 tablespoons olive 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, salt to taste, and mix well. Add a handful of the breadcrumbs at the time and incorporate 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 potatoes mixtures and drop in your hands and form a perfect ball. Roll in the breadcrumbs and set aside until all the potatoes 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 at 375F. Cover the bottom of a cookie sheet with parchment paper and place the croquettes. Slightly flatten them to better cook.
Sprinkle some olive oil over them and bake for 30 minutes, turning them once halfway thru.
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