Tuna Croquettes with Remoulade

This recipe for Tuna Croquettes was a family favorite when I was a kid!

I am a 2nd generation American. My grandparents on my mother’s side moved here from Eastern Europe as children, and they brought with them a recipe for tuna croquettes. It’s a great way to stretch a small amount of protein and vegetables to make a meal for a family. I remember my great aunt Lee making them when I was a young child, my mom serving them to us for dinner, and now I make them for my family. I call them the “budget-friendly crab cakes”. This Ocean Naturals skipjack tuna worked wonderfully in this recipe. I updated my recipe by adding a delicious remoulade sauce.

Ocean Naturals Skipjack Tuna Croquettes with Remoulade Sauce

Ingredients

For the tuna croquettes:

• 2 cans of Ocean Naturals Skipjack Tuna
• 1 pound of potatoes
• 2 eggs
• 1 cup of bread crumbs
• 1/2 cup onions, grated
• 1/2 cup carrot, grated
• 1/2 t dried dill
• 1/2 t garlic powder
• salt & pepper to taste
• grapeseed oil for sauteing (it has the highest smoking point)

For the remoulade:

• 1/2 cup mayonnaise
• 1 T ketchup
• 1 T whole grain mustard
• 1/2 t garlic powder
• 1/2 t dried dill
• 1/2 t smoked paprika
• salt & pepper to taste

Directions

1. Gather all of your ingredients. 
2. Open your cans of Ocean Naturals skipjack tuna and drain the liquid. (The liquid is a great treat for kitties!) 
3. Begin by peeling, cubing, and boiling your potatoes. One pound of potatoes is approximately 3 smaller potatoes. Cook until they are fork tender, drain, and mash. 
4. Combine all of the ingredients, including drained tuna and mashed potatoes, in a large mixing bowl. 
5. Using your hands, thoroughly mix together the ingredients. This is a great way for kids to help out! 
6. Place a large saute pan on the stovetop at a medium heat and add a thin layer of grapeseed oil. Using an ice cream scoop, form balls of the tuna mixture to make individual croquettes. 
7. Place the scoops in the saute pan and flatten out to create cakes. 
8. When the cakes turn a nice brown on one side, flip to the other and cook until both sides are brown. 
9. Place cooked croquettes on a cooling rack (like you would use for cookies) to drain some of the oil. Meanwhile, mix the remoulade ingredients together in a bowl to make a delicious dip! Serve the Ocean Naturals skipjack tuna croquettes on a plate alongside a serving of the remoulade and a lemon wedge as a delicious appetizer. Add some steamed veggies to create a meal. 

This recipe creates approximately 18 tuna croquettes.

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