Tuna & Olive Croquettes

5.0(7)

I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.

by fluffernutter·published 2006-03-20

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Tuna

Servings

4 serving(s)

Total time

45 min

prep 30 min

Calories / serving

196 kcal

Ingredients (13)

serves

2 tablespoons butterbutter
1 medium onion, mincedonion
1/4 cup all-purpose flourflour
1 (7 ounce) can tuna in waterwater
milkmilk
salt & freshly ground black peppersalt-and-pepper
1/2 cup pimento stuffed olive
1/4 cup minced parsleyparsley
2 tablespoons capers, minced (optional)capers
flour, for coatingflour
2 eggs, beatenegg
breadcrumbs, for coatingbreadcrumbs
vegetable oil (for frying)

Instructions (5 steps)

01Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.
02Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
03Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.

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Rich recipe — supports nutrition-aware planning.

Tuna &amp; Olive Croquettes

Tuna & Olive Croquettes