Albacore Tuna Croquettes – Sun In A Dish

Those delicious croquettes will transport you to the warm summers in Spain and Italy.

Both countries make them as an appetizer. Spain with Sangria and Italy with wine. If you have ever had them, you will know that not only is it super delicious, but the flavor is pure and enhanced.

This albacore tuna recipe is the perfect affordable gourmet meal made with staple pantry items, and you can either bake or fry.

I, and soon you too, will love how easy they are to make.

Reproducing them at home has been a bit of fun and challenging.

In Europe, albacore tuna is packed in olive oil.

All the recipes from my Spanish and Italian cookbooks require oil-packed albacore tuna. I did, however, have to make a few changes.

In this Article

Steps to make to recreate the olive oil-packed tuna

To recreate the full flavor of the albacore under oil,  I let the tuna drain while the potatoes were cooking and ensured the water was all gone. Added olive oil once the water was gone and let them sit while finishing cooking the potatoes.

Then I added oil to the potatoes to give them the richness needed.

Came very close to the original counterpart.

Of course, if your tuna is packed in oil, the above step is not for you.

Is it better to eat tuna in water or oil?

Hands down, olive oil as it seals the flavor of the tuna in and gives it that luxurious fat to work with.

In the hand, packed in water, all the flavor of your tuns is in the water. And since we drain the water from the tuna, all the flavor disappears.

What are tuna croquettes?

Tuna croquettes are small cakes filled with mashed potatoes and canned tuna.

Breaded and either fried or baked.

Do taste as you go along and season with salt; I leave that up to you. While shopping, I notice that some brands add salt to the tuna in packing.

I am sharing the recipe with two cooking methods: fry and baked.

Cooking tips and step-by-step instructions to make those excellent albacore tuna recipe

Start by boiling and cooking the potatoes.

• While the potatoes are boiling, add the tuna, olive oil, parsley, eggs, and salt and pepper in a large bowl. Mix well and let all the ingredients infuse themselves.
• Once the potatoes are done, peel them, pass them through the potato ricer, and add them to the tuna mixture.
• Add some of the breadcrumbs to the tuna potato mixture so you can better handle it.
• Work well the mixture and with the help of an ice cream scooper, grab some of the mixtures and drop it in your hands, and form patties.
• Roll the remaining breadcrumbs to coat perfectly. Do the same to the rest of the mixture.

At this point, you are ready to fry or bake them.

Frying and baking instructions.

When frying: 

• Ensure you have a splatter guard and the oil is hot but not smoking.
• During frying, do not over-crown the skillet and constantly turn the croquettes around to achieve that perfect all-over, even golden color.
• Keep a keen eye on your skillet and beware of spills. I am always ultra-cautious when cooking with oil.
• Place paper towels on a cutting board and place them over a cooling rack once done frying them.

When your croquettes are ready, place them over the cooling rack. This step removes your food from sitting on the grease but drains out.

Additionally,  allowing them not to become soggy on the bottom.

When baking: 

I like to use parchment paper. It cooks best and will not burn underneath. Slightly flatten the croquettes on a cookie sheet.

Sprinkle a small amount of oil over them and bake them.

Turn them halfway thru baking to give them a very golden crisp outside.

What are the good sides of my tuna croquettes?

A nice salad was just a perfect companion when served for dinner.

A light and warm tomato sauce or mustard are just a suitable side dish if you want to enjoy them as an appetizer.

Either way, I am sure you will enjoy them.

Storage and reheating options

Once wholly cool off, your croquettes can be stored in an air-tight glass container for a few days.

Enjoy them at room temperature or reheat them in the oven at 250F for 20 minutes.

Of course, they can also be warmed up on a skillet with some frying oil.

Frequently Asked Questions (FAQ)

Equipment needed to achieve your recipe

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