In the midst of the chaos of everyday life, just deciding what to make for family dinner can be an all-out frenzy. This recipe is going to utilize ingredients that you have in your fridge or pantry at all times to make dinner an easy and delicious experience that everyone can enjoy.
One staple that we always have at our house is canned salmon or tuna fish. This recipe is fantastic because it is adaptable to either fish. Croquettes are like rustic little “cakes” that are usually pan-fried. These fancy patties are something that my mom made for my four brothers and me all the time because of their ease. We always loved them, so we never complained! Tuna, nutritionally speaking, is great for you because it contains niacin, folic acid, vitamin B-1, B-6, and 30 percent of your daily recommended vitamin A. The “chicken of the sea” is also beneficial for your eyesight because it protects your eyes from developing dry eye syndrome.
Now that we’ve established that tuna is a super-food, let’s get cooking!
Makes 6-8 croquettes, depending on size
- (2) 6oz. cans tuna (I like the tuna held in olive oil)
- 1 can diced roasted red peppers
- ½ red onion, diced very small
- 1 bunch parsley, finely chopped
- 2 eggs
- 1 cup Panko breadcrumbs
- 3 garlic cloves, minced
- ¼ teaspoon crushed chili flakes
- 1 lemon, juice and zest
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Olive tapenade
- Drain oil from tuna and place fish into bowl.
- In a sauté pan, heat 2 tablespoons olive oil and saute garlic, onions and chili flakes. Cook until tender and fragrant.
- Add roasted red peppers and season with salt and pepper. Add sauteed mixture to bowl with tuna.
- Add parsley and lemon juice and zest. Taste for additional seasonings.
- Once slightly cooled, add eggs and Panko until mixture can easily be formed into small crab cake-like shapes. If necessary, add more Panko.
- Pan fry immediately. Heat 2 to 3 tablespoons olive oil in a small skillet on medium-high heat. Cook croquettes on each side until golden brown and heated through.
- Serve with olive tapenade and a fresh green salad.
- Refrigerate leftovers and enjoy croquettes served chilled the next day!