Ingredients:

  • For the Croquette Mixture:
  • 2 (5 oz / 142 g) cans tuna in water, drained (about 10 oz / 284 g total before draining; ~200–220 g drained)
  • 3 tablespoons (45 g) mayonnaise (or Greek yogurt for lighter)
  • 1 large egg, beaten (for the mixture)
  • 1/3 cup (30–40 g) fine dry breadcrumbs (for binding)
  • 1/2 small yellow onion or 2 shallots, finely chopped (about 1/2 cup / 80 g)
  • 2 cloves garlic, minced
  • 2 tablespoons (8 g) chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest + 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika or Old Bay (optional)
  • For Breading / Frying:
  • 1 large egg, lightly beaten (for dredging)
  • 1 cup (100 g) panko breadcrumbs (or regular breadcrumbs) for coating
  • 2 tablespoons (30 ml) olive oil + 1 tablespoon (14 g) butter, for pan-frying (or 3 tablespoons neutral oil)
  • Optional Lemon-Parsley Aioli (serves 4):
  • 1/3 cup (80 g) mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • 1 small garlic clove, minced (or 1/2 tsp garlic powder)
  • Salt and pepper to taste

Instructions:

  1. Prep aromatics and drain tuna: Finely chop the onion or shallot and parsley; mince the garlic. Drain tuna thoroughly and flake with a fork to remove large chunks.
  2. Make croquette mixture: In a large bowl combine flaked tuna, mayonnaise, 1 beaten egg, 1/3 cup breadcrumbs, chopped onion, garlic, parsley, Dijon mustard, lemon zest and juice, salt, pepper and smoked paprika or Old Bay if using. Mix until evenly combined; if too wet add 1–2 tablespoons more breadcrumbs, if too dry add a little extra mayo or a splash of milk. Mixture should hold together when pressed.
  3. Chill to firm up: Form the mixture loosely into a log or ball, cover and refrigerate for 20–30 minutes to firm the mixture so croquettes hold their shape when frying.
  4. Shape croquettes and set up dredging station: Divide mixture into 8 equal portions (about 2.5–3 oz / 70–90 g each) and shape into round patties or small cylinders. Set out one shallow bowl with the lightly beaten egg and one plate with panko breadcrumbs.
  5. Dredge croquettes: Dip each patty in beaten egg, then press into panko breadcrumbs to coat all sides. Shake off excess and place on a parchment-lined baking sheet. For a smoother or thicker coating, repeat egg then breadcrumbs for a double coat.
  6. Pan-fry until golden: Heat a skillet over medium heat and add oil and butter; heat until shimmering but not smoking. Fry croquettes in batches without crowding, about 3–4 minutes per side, until deep golden brown and crisp. Reduce heat if browning too quickly. Transfer to a wire rack or paper towel to drain briefly.
  7. Finish and serve: Taste and adjust salt or lemon on the aioli or croquettes as desired. Serve hot with lemon wedges and the lemon-parsley aioli.