I love when I make something that Alann says he categorically doesn't like. He does not like hot tuna. He likes tuna steaks, but I am forbidden from making tuna casserole and vary rarely will he eat a tuna melt. Usually, I make him grilled cheese and I have a tuna melt. Not that I am complaining. That means more for me. But last night, I made a hot tuna dish that he liked. They are called Tuna Croquettes, courtesy of Alton Brown. It is fairly easy, and they were really tasty.
- 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand (I used two well drained cans of chunk light to equal 7 ounces. The pouches usually have very little liquid)
- 2 green onions, chopped fine (white onion would probably work too. I harvested one of the volunteers from the garden)
- 2 teaspoons Dijon mustard
- 2 large eggs, beaten
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup panko bread crumbs, divided (This is one of Alton's things. He loves kosher salt and he loves panko bread crumbs. I used plain ol' homemade bread crumbs and it worked just fine)
- Olive oil, for sauteing
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds (I used a round cookie cutter to shape them. Press firmly with a fork to stick them together) and set aside on a parchment (or wax paper) lined half sheet pan. (You really don't need the sheet pan, it just makes them easier to move around if you need the counter space for something else.) Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the bread crumbs on all sides.(Be very careful moving the croquettes. They may fall apart a little bit. Just squish them back together.)
Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.