Ingredients for Tuna Olive Croquettes
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- All Purpose Flour
- Tuna In Water
- Milk (enough to combine with reserved tuna liquid to make 1/4 cup total liquid)
- Salt & Freshly Ground Black Pepper
- Pimento Stuffed Olive
- Parsley
- Capers
- 1/4 cup all-purpose flour
- Eggs
- Breadcrumbs
- Vegetable Oil
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How to Make Tuna Olive Croquettes
- Melt 2 tablespoons of butter in a small saucepan over medium heat.
- Add 1/2 cup finely chopped onion and cook until softened, about 5 minutes.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Drain one 5-ounce can of tuna, reserving the liquid. Measure the liquid; add enough milk to reach 1/4 cup total liquid.
- Gradually whisk the tuna liquid/milk mixture into the flour mixture, cooking until thickened and smooth, about 2-3 minutes.
- Season generously with salt and pepper. Stir in 1/2 cup chopped green olives (pitted).
- Refrigerate the mixture for at least 2 hours, or preferably overnight.
- Shape 1/4 cup of the chilled mixture into a patty. Repeat until all mixture is used.
- Coat each patty in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the croquettes for approximately 6 minutes per side, or until golden brown and crispy, turning occasionally.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
24g
Carbs
3g
