A pantry staple, canned Tuna has become relegated to lunch boxes and noodle casseroles.  But Tuna is an inexpensive, heart healthy protein source that has the potential to become so much more. 


Today’s recipe is great example of elevating lowly canned tuna to a sophisticated meal, that is also easy to prepare.  I’d like to thank the Cans Get You Cooking campaign (who is sponsoring this post) for inspiring me to think outside of the tuna can! 

Croquettes, which are breaded fried potato patties, typically feature proteins like shellfish or salmon. However, the wonderful crunchy exterior combined with the moist creamy interiors are the perfect vessel for canned tuna.  You could also make this recipe with canned salmon if you wanted to stick with the traditional croquette.


My favorite part of this recipe is that all the ingredients are pantry staples and are family friendly. Canned potatoes make the preparation so much faster, (and perfect for those nights when you forgot to thaw something but need to get dinner on the table quick.)  Having canned veggies in your pantry are always a great way to have nutritious options on hand without worrying about them going bad.

Tuna Croquettes:
1 Can (5 oz) Canned Tuna (drained)
1 Can (14.5 oz) Potatoes (drained)  I used sliced from Del Monte, but whole would work just as well
1 egg
3/4 cup Panko bread crumbs (divided)
2 green onions (finely minced)
2 tsp Dijon or Spicy Brown Mustard
1 tsp Lemon Juice
1/2 tsp salt
1/2 tsp black pepper
Olive Oil

Yogurt Dipping Sauce:
1 container (5.3 oz) plain greek yogurt
1 Tbsp lemon juice
2 tsp fresh dill (finely minced)

Preparation of Tuna Patties: 
Finely dice the onions.  I don’t mind the flavor or texture of onions, so mine were a little larger, but to incorporate them more you could cut them finer. 
Drain your potatoes well (the more liquid you leave, the more breadcrumbs you will need to add to absorb it).  Mash them well with ever a potato masher or fork.  Again, the smoother you get them the more easily they will incorporate with the fish.  If you want large chunks of potato, you could be less thorough in your mashing. 
Add green onions, potatoes, egg and tuna and mix well.  Then add bread crumbs. (I started with about 1/2 cup)  You can add more if they mix is too wet.. but add too much. The mixture should stick together and shouldn’t be crumbly.  
Add the mustard, lemon juice and salt and pepper.  If you want it spicier you could add more.  DON’T OVERMIX at this point.  The texture of the fish will be lost if you mix it too much. 
Using a scoop form balls on a baking sheet or tray lined with parchment.   You are going to allow the newly formed croquettes to rest for 15 minutes.  You do this so the bread crumbs have time to absorb the moisture of the potatoes and fish, and any excess moisture will wick onto the parchment.  This is the key to keeping your croquettes from falling apart in the pan. 
While they are resting, you can set up your crusting station. Add the remaining Panko breadcrumbs to a shallow dish.

Slowly press the tuna mixture into the breadcrumbs, forming a small patty shape.  Flip it over and make sure all the sides are covered. 
Now, for the actual cooking step.  You are going to want to preheat a skillet on the stove to medium with a few tablespoons of olive oil.  And you are going to TIME THE COOKING.  Don’t go by brownness, since that will result in undercooked croquettes.  You want the croquettes in the pan at least 3 minutes on each side.  If they are under browned after that time, you need to increase the heat a little, and if they are too brown, turn it down.  The 3 minute time allows the heat to permeate the entire croquette and cook it through.
If everything goes to plan you will have a gorgeous golden crust outside of a rich creamy center.

I like to blot my on a paper towel before serving, but you could plate them directly as well.  At this point they FREEZE wonderful and can be re-heated and re-crisped in the oven or toaster over.  I make them ahead and call them ‘fish nuggets’ for my kids, and treat them just like store chicken nuggets.


Yogurt Dipping Sauce:
1 container (5.3 oz) plain greek yogurt
1 Tbsp lemon juice
2 tsp fresh dill (finely minced)


Sauce Preparation:  
Mix ingredients together.  (Yeah.. not exactly rocket science!)
 Sauce can be stored in an air tight containers for a few days.

The cool creamy acidity of the yogurt contrasts the warm crisp croquettes.

It is a beautiful dish, I would proudly serve guests, and to think.. it came out of a can!