Description
Alton Brown’s tuna croquettes blend crispy exterior with tender, flavorful interior. Packed with zesty herbs and perfectly seasoned, these golden-brown delights offer a sophisticated twist on classic seafood that you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 (198 grams / 7 ounces) pouch of albacore tuna, drained well and shredded
Binding and Flavoring Ingredients:
- 2 large eggs, beaten
- 2 scallions, finely chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
Seasonings and Coating:
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup panko bread crumbs, divided
- Olive oil, for sautéing
Instructions
- In a spacious mixing vessel, thoroughly combine flaked tuna, finely chopped jalapeños, whisked eggs, zesty Dijon mustard, freshly squeezed lemon juice, kosher salt, cracked black pepper, and 1/4 cup (60 milliliters) of crisp panko breadcrumbs until the mixture achieves a uniform consistency.
- Line a large baking sheet with parchment paper and carefully portion the tuna mixture into 8 evenly sized, compact rounds. Allow the formed croquettes to rest and slightly firm up for approximately 15 minutes at room temperature.
- Pour the remaining panko breadcrumbs into a shallow pie dish, creating an even coating layer. Gently roll each tuna round through the breadcrumbs, ensuring complete and uniform coverage on all surfaces.
- Select a 12-inch (30 centimeters) sauté pan and add enough olive oil to create a thin, even layer across the bottom. Heat the oil over medium heat until it reaches a shimmering, translucent state that indicates optimal cooking temperature.
- Carefully place the breaded tuna croquettes into the hot oil, cooking for 2 to 3 minutes per side until they develop a beautiful golden-brown exterior and crispy texture.
- Transfer the cooked croquettes to a wire cooling rack positioned over a paper towel-lined baking sheet to drain excess oil and allow slight cooling. Serve warm within 2 to 3 minutes of cooking for maximum crispness and flavor.
Notes
- Prep ahead by draining canned tuna completely, squeezing out excess moisture for a firm patty texture.
- Mix ingredients gently to maintain a light, delicate consistency without overworking the mixture.
- Pat tuna mixture into uniform patties using light pressure to prevent dense, tough results.
- Select fresh breadcrumbs or panko for maximum crispiness and golden-brown exterior.
- Maintain medium-high heat when frying to achieve perfect crispy crust without burning.
- Place finished patties on wire rack to preserve crunchiness and prevent soggy bottoms.
- Store leftover patties in airtight container, consuming within 2-3 days for best quality.
- Refrigerate mixture for 30 minutes before forming patties to help them hold together better.
- Use room temperature eggs to ensure smoother binding of ingredients.
- Consider adding fresh herbs like parsley or dill for extra flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 120 mg