January 26, 2010
Tuna Croquettes are my go-to recipe. Seriously, when we had just moved into our apartment, I made them with crushed up saltines and seasoned them with Salt and Pepper only. That particular version was not great, but when you add the onion and herbs, they are awesome! So when I was asked to participate in a recipe exchange a few months back this is what I immediately sent to my designated recipient off the top of my head. When we had this for dinner last week I also made "Authentic Greek Salad" modeled after a salad served at a diner near my grandparents' house in Valley Stream, Long Island. I also love that salad, but overall it is very similar to the Greek Salad with Tuna I previously blogged about. The basic recipe is: Romaine, Scallions, Dill, Feta, YUM!
Below is my recipe exchange e-mail, it is that simple.
Here's my recipe for Tuna Croquettes, I don't have exact measurements and there is a lot of room for substitution. You can also adjust the amount you make pretty easily as long as the final mixture forms patties, I usually do one can of tuna per person if this is the main part of my meal.
3 cans tuna (I've even done it with leftover cooked fish like haddock)
~1/2 cup (more or less) of breadcrumb-like substance (this could be panko bread crumbs, regular bread crumbs, matzo meal [I think this was originally a Passover recipe] or even smashed up potato chips)
1/4 cup chopped fresh parsley (or dill or anything)
1 small onion, diced
salt and pepper
oil for frying
mix everything but the oil together until it can form patties. 3 cans of tuna usually makes 6-7 croquettes. fry the patties in the oil for a few minutes on each side (until brown and a little crispy). I usually drain them on paper towels before serving.