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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Sunday, December 06, 2009

Tuna Croquettes

Food Network Canada is on most days here. I use the shows to get various ideas and learn more about different foods. Alton Brown of Good Eats is one of my favourites because his shows are all about learning all those interesting facts that make being a foodie fun. A few days ago I watched one of his shows that had a segment on tuna. It was very interesting!

Did you know if tuna is labeled as light or chunky is is skip tuna? If it is labeled as white or solid it is Albacore tuna which is a much larger fish than skip tuna. Solid tuna is exactly that, a solid piece of tuna cut from the fish. It is also interesting that james Beard said tuna 'is the one food that tastes better canned". The reason for this is apparent to anyone who home cans and that is because of the high processing time for fish so canned tuna is already well cooked when you open the can.

tuna croquetteTuna Croquettes

During this segment Alton made tuna croquette. I immediately thought that this could be made into a very easy low fat, low sodium and budget stretching meal. I modified his recipe and method a little then served the tuna croquettes with steamed spinach and carrots topped with a little butter and garnished with sesame seeds and a lemon twist.

The meal was good. We were both surprised at the change of flavour in tuna when it is hot. Thinking back this is the first time we have had hot tuna. So if you haven't had hot tuna before be warned it does have a different flavour, not unpleasant just different. There is a fair amount of room for tweaking this recipe.

Tuna Croquettes
modified from recipe courtesy Alton Brown, 2008

12 oz light tuna, drained well
1 green onions, chopped fine
2 teaspoons Dijon mustard
2 large eggs, beaten
1 tsp freshly squeezed lemon juice
¼ tsp sea salt
pinch freshly ground black pepper
¾ cup panko bread crumbs, divided
olive oil

Place ingredients except for last 2 in mixing bowl. Stir in 1/4 cup of the bread crumb. Stir to combine. Divide the mixture into 8 rounds. Set aside on a parchment lined pan. Allow to rest for 15 minutes. Spoon half of the remaining panko over the rounds and pat in. Flip the rounds and repeat to coat all sides. Heat enough olive oil to cover the bottom of a 12-inch sauté pan over medium heat until shimmering. Add the croquettes. Cook 3 minutes on each side or until golden brown. Drain on paper towels. Plate.

Note: Serve with tartar sauce and lemon wedge for an appetizer or vegetable sides as an entré.

1 food lovers commented:

A Year on the Grill said...

I love salmon cakes,,, never made tehm with tuna, but it looks and sounds very good