Croquetas de Atùn aka Tuna Croquettes

Tuna croquettes are one of my all-time favorite Spanish tapas, so imagine my surprise when this recipe showed up in yet another clandestinely delivered magazine from the Food and Wine fairy! Having literally just made fresh tuna sous vide a few days before, this was kismet, meant to be. Still having an aversion to deep frying anything, I knew that the air fryer would be the right tool for the job.

I have since adapted the original F&W recipe as I found the quantities to be way off, otherwise the ingredients are all the same. I was so tempted to add cheese, but refrained 🤣. Once floured, dipped in egg and breaded and popped in the air fryer it was just a matter of few minutes before they started getting golden brown. With a crispy exterior and creamy flavorful interior these croquettes did not disappoint. Dipped in homemade mayo with Brigantine hot sauce from California, they completed me. 😌

Ingredients

• 1/4 cup EVOO

• 1/2 large sweet/yellow onion, finely chopped (approx 2 cups)

• 2 lg cloves garlic, minced

• 1/4 cup flour

• 1 cup milk

• 2 cups flaked canned or sous vided tuna

• 1 small lemon, zested and juiced

• 2 tsp salt

• 1 tsp Black pepper

• Hot pepper flakes (optional)

• 2 eggs, beaten

• 1/4 cup flour for dusting

• 1 cup Breadcrumbs/Panko

Method

1. Heat EVOO in a medium saucepan on medium heat

2. Add onion and sauté for about three minutes until slightly soft, add garlic and cook for one more minute

3. Add flour, stirring to incorporate with the oil, and cook on medium heat for 4-5 minutes, stirring occasionally

4. Add milk all at one and whisk constantly for 4-5 minutes until the sauce has thicken and it pulls away from the side of the pan

5. Take pan off the heat and add the tuna, lemon zest and juice, salt, pepper and hot pepper flakes (if desired)

6. Place the mixture in a bowl in the fridge for 3 hours

7. Shape the croquettes however you like in approx. 1oz portions, place on a parchment paper lined plate or baking tray and pop in the freezer for 25-30 minutes

8. Dredge croquettes in flour, egg and breadcrumbs

9. Air Fry or bake in a 400°F oven until golden brow on all side (20-30 minutes)

Process shots:

EVOO, onion, garlic and flour about two minutes after adding the flour

The texture of the sauce after adding the milk and cooking for about 4 minutes. The sauce pulls away from the side of the pan.

After mixing in the tuna, lemon, salt and peppers, before popping in the fridge for 3 hours