Tuna Croquettes

This recipe is courtesy of Alton Brown (Food Network). Instead of using these as an appetizer, I divided the mixture into 4 rounds (instead of 8) and served them like a crab or salmon cake for a main dish. They were delicious! Alton never lets me down :) Serve with a remoulade or tartar sauce. They would taste great as the protein on a salad, too.

1 (12-ounce) can albacore tuna, drained well and chunked
2 green onions, chopped fine
2 tsp. Dijon mustard
2 large eggs, beaten
1 tsp. freshly squeezed lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing

Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.


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