Tuna Croquettes

As I was organizing the pantry I look over to my right, see two cans of tuna, and immediately started craving tuna croquettes, they are crispy, tangy, and tasty. On the plus side, they are also very healthy if prepared by making a few minor adjustments. Normally croquettes are pan fried in oil, but I substituted 0-calorie Olive oil spray.

If you are not a fan of canned tuna please try this trust me you will never know. It made a believer out of me.

5.0 from 1 reviews
Tuna Croquettes
 
Author: 
Recipe type: Appetizer, Main
Cuisine: Seafood, Fish, Cajun
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 6 ounce cans Tuna, drained
  • 4 green onions, chopped
  • 2 garlic cloves, pressed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Homemade Mayonaise
  • 1 egg, beaten
  • ¼ cup minced onion
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon fresh cracked black pepper
  • 1 teaspoon paprika, divided
  • Pinch of dill
  • 1 cup panko bread crumbs, divided
Instructions
  1. Place the tuna, onions, green onions, garlic, mustard, mayonaise, egg, lemon juice, salt, pepper, ½ teaspoon paprika, and ½ cup of the breadcrumbs into a medium mixing bowl and stir to combine.
  2. Divide the mixture into rounds cover and allow to rest for 30 minutes in the refrigerator.
  3. Place the remaining breadcrumbs and ½-teaspoon paprika into a shallow plate and mix.
  4. One at a time, coat each round in the panko on all sides.
  5. Heat a large sauté pan over medium heat. Spray liberally with olive oil spray.
  6. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown.
  7. Allow to cool for 2 to 3 minutes before serving.
Notes
Tip: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna.

Serve with Healthy & Delicious Homemade Mayonnaise 

Note: The Healthy & Delicious Homemade Mayonnaise  is the recipe I used in the croquette recipe

Tuna Cakes

A few simple ingredients that you just may have on hand already gets shaped into tasty, spicy, and crispy tuna cakes that are perfect for lunch or dinner.

 A lemon butter dipping sauce was the perfect companion.

What you will need

2 (5 ounce) cans tuna in water, drained

4 ounces trinity

2 garlic cloves, minced

2 Tabasco peppers, minced

3 green onions, sliced

2 teaspoons Dijon mustard

2 teaspoons greek yogurt

1 teaspoon light sour cream

Juice of 1 lemon

½ teaspoon Cajun seasoning

A few dashes of hot sauce

1 egg

Panko breadcrumbs

Parkay spray

Directions

  1. Combine top 12 ingredients and mix. Add panko ½ cup at a time until desired thickness.
  2. Make 6 cakes. Place on a plate and let sit in the fried for 30 minutes to form.
  3. Mix panko and some Cajun seasoning in a shallow dish or plate. Take cakes and spray with pam cover with panko mixture and spray pan with parkay and sauté for 3 minutes on each side. Spray with parkay before flipping each cake.
  4. Serve with your favorite sauce. I like fresh squeezed lemon juice and butter.

 

Pan seared Tuna in Creole Tomato Broth with Toasted Baguette + My Interview with Food Lovers Website!

I was beyond excited when Correen at Food Lovers Website requested to interview me!!! It is truly amazing and an honor that I get to share the wonderful food and memories of my life. My interview will be live today at 11:00 EST 8:00 PST so be sure to head over and check it out. Thanks again Correen!!!

Delicious…Light…Healthy

You will need

2 Tuna steaks

1/4 cup extra virgin olive oil

1 tablespoon Italian flat leaf parsley, chopped

1 garlic clove, pressed or finely minced

1/4 teaspoon salt and pepper mixture

Pinch of red pepper flakes

(I have a mixture of sea salt & pepper flakes so I used that)

Creole tomato broth

Directions

Stir all ingredients together in a large bowl except for the broth. Add the tuna steaks and coat with the mixture. Cover and marinate in the fridge for 30 minutes to an hour.

Heat a large skillet over high heat. Remove the tuna steaks from the marinade and let excess oil drip away and season with sea salt and fresh cracked black pepper.

Sear the tuna steaks 1-2 minutes per side.

Slice the baguette on a diagonal spray with butter and sprinkle with granulated garlic. Toast in the oven till golden and crispy.

Ladle the Creole tomato broth into shallow bowls. Top with Seared Tuna and serve immediately dip the toasted baguette in the broth.

 

Jazzed-Up Tuna Melt

Ah the tuna melt one of those comfort go-to sandwiches, but I wanted to take it to the next level. If you are looking for a quick, easy, inexpensive, and great tasting lunch or dinner this is perfect for you.

You will need

2 5 oz cans chunk light tuna, drained

2 tablespoons Greek yogurt

1-tablespoon light sour cream

1-2 tablespoons lemon juice

A few dashes of hot sauce

1 tablespoon minced shallots

1 teaspoon capers

2 green onions, chopped

1 tablespoon flat-leaf parsley, minced

Sea salt to taste

Fresh ground pepper to taste

Pinch of fresh dill

4 slices French bread

4-tomato slices

4 slices Provolone cheese

Directions

Pre-heat the broiler

Combine tuna, Greek yogurt, sour cream, lemon juice, hot sauce, shallots, green onions, capers, parsley, salt & pepper, dill, and hot sauce in a medium bowl.

Spread the tuna mixture on each slice of bread. Top with tomato slices and cheese.

Place on baking sheet and broil until cheese is golden brown and bubbling.

Tip: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna.

Spicy Tuna Cakes

I love to Jazz up food and these came out Jazzed! It always amazes me what you can do with a can of tuna.

A few simple ingredients that you just may have on hand already gets shaped into tasty, spicy, and crispy tuna cakes that are perfect for lunch or dinner.

I served these on top Romaine lettuce leaves to add a cool crunch. A lemon butter dipping sauce was the perfect companion.

What you will need

2 5 ounce can tuna in water, drained

4 ounces trinity

2 garlic cloves, minced

2 Tabasco peppers, minced

3 green onions, sliced

2 teaspoons Dijon mustard

2 teaspoons greek yogurt

1 teaspoon light sour cream

Juice of 1 lemon

½ teaspoon Cajun seasoning

A few dashes of hot sauce

1 egg

Panko breadcrumbs

Parkay spray

Directions

Combine top 12 ingredients and mix. Add panko ½ cup at a time until desired thickness.

Make 6 cakes. Place on a plate and let sit in the fried for 30 minutes to form.

Mix panko and some Cajun seasoning in a shallow dish or plate. Take cakes and spray with pam cover with panko mixture and spray pan with parkay and sauté for 3 minutes on each side. Spray with parkay before flipping each cake.

Serve with your favorite sauce. I like fresh squeezed lemon juice and butter.