Ingredients
Scale
- 1 (5 ounce) can tuna, drained and flaked
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup breadcrumbs, plus more for coating
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 egg, beaten
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, 1/2 cup breadcrumbs, chopped onion, and chopped celery.
- Mix well until all ingredients are thoroughly combined.
- Season with salt and black pepper to taste.
- Form the mixture into small, oval-shaped croquettes.
- Dip each croquette into the beaten egg, then roll in additional breadcrumbs until fully coated.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat.
- Carefully place the croquettes into the hot oil, being careful not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the croquettes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
- For extra flavor, add a pinch of cayenne pepper or a squeeze of lemon juice to the tuna mixture.
- Croquettes can be made ahead of time and refrigerated for up to 24 hours before frying.
- You can bake these instead of frying for a lighter option. Bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 3 croquettes
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg