Spanish tuna croquettes
Spain on a Fork · ♥ 2.6K likes · 54.2K views · 9 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned tuna in olive oil
Drain two cans of tuna in olive oil through a fine sieve over a bowl and gently flake the tuna to remove the excess oil.
- 45 ml olive oil from the tuna cans
Heat a large fry pan over medium heat with three tablespoons of the drained tuna oil.
- 1 whole onion
- 3 cloves garlic
After a couple of minutes add the finely chopped onion and roughly chopped garlic and mix continuously so they saute evenly.
- 8 g chopped fresh parsley
- sea salt
- freshly cracked black pepper
After about 3 to 4 minutes, once the onion is translucent, add the drained tuna, the chopped parsley, sea salt and black pepper and mix.
- 30 g all purpose flour
Add the flour and keep mixing for about 2 minutes to cook the flavour of the flour off so it does not overpower the croquettes.
Cooking out the flour and adding milk
Keep mixing a couple more minutes until the mixture is a thick paste; add bread crumbs, not more flour, if it is too wet.
- 2 whole eggs
- 120 g plain bread crumbs
Crack two eggs into a bowl, season with sea salt and black pepper and whisk until well mixed; put the bread crumbs in a separate bowl.
Once cool enough to handle, take a spoonful of mixture and shape it into a small egg shape; if it is too wet, add bread crumbs or freeze the mixture a couple of hours.
- 240 ml sunflower oil
Heat a large fry pan over medium heat with one cup of sunflower oil for five to six minutes, until hot but not smoking.
Fry the croquettes in a single layer about one minute per side until golden all around, keeping the heat at medium and no higher.