Suggestions: Drain the tuna well. Gently form the croquettes and again gently roll into the panko breadcrumbs as the mixture tends to be moist. Regardless, they hold well while baking and should not fall apart.
Ingredients:
2- 7oz. cans white albacore solid white tuna
1/2 shallot finely chopped
1 garlic clove finely chopped
5-6 finely chopped cherry tomatoes
1/4 cup finely chopped Italian parsley
2 eggs well beaten
1/2 cup fine breadcrumbs
2 teaspoons light olive oil
panko breadcrumbs for coating
1 teaspoon Spanish smoked paprika
Drain the tuna. Transfer to a bowl and flake into pieces with your hands. With a fork mix in the beaten eggs, garlic, shallots, tomatoes, parsley, 2 tsp olive oil, bread crumbs. Season with salt and pepper.
Take a large spoonful of the tuna mixture and form into a quenelle or flat football shape
In a bowl blend the panko breadcrumbs, smoked paprika and season with salt. Coat gently each croquette with the seasoned panko breadcrumbs and transfer to a baking tray which has been lined with a lightly oiled sheet of parchment paper:
Drizzle some light olive oil on each croquette. Bake in a preheated 375 F oven for ten minutes until golden. Remove from the oven and turn the croquettes onto the other side. Continue baking for an additional 10 minutes until the tops are golden. Makes 8
oh it got your mom's seal of approval...i'm sure it's passed the test then :)
ReplyDeleteand Jessica trivia was interesting...
lovely chicken of the sea recipe and the no fry trick is a great value addition!!!!
Another delightful recipe...I see where your cooking talent and passion stems from :) Love that these are baked and they would be perfect for entertaining as well :)
ReplyDeleteI just couldn't resist poking fun at Jessica Simpson. Hope it made you chuckle. The canned tuna was really saved the meal. Aren't panko crumbs the best?
ReplyDeleteAlisha, you're absolutely right, it was my mom who nurtured this passion for food. She still remains my mentor, especially when it comes to traditional Italian cuisine.
Love your idea of serving them as appetizers. I swear panko crumbs are the magic ingredient when adapting fried recipes.