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
- Gather all of your ingredients.
- Open your cans of Ocean Naturals skipjack tuna and drain the liquid. (The liquid is a great treat for kitties!)
- 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.
- Combine all of the ingredients, including drained tuna and mashed potatoes, in a large mixing bowl.
- Using your hands, thoroughly mix together the ingredients. This is a great way for kids to help out!
- 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.
- Place the scoops in the saute pan and flatten out to create cakes.
- When the cakes turn a nice brown on one side, flip to the other and cook until both sides are brown.
- 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.
To learn more about Ocean Naturals and to enter a weekly Ocean Naturals Tuna Tuesdays Facebook giveaway, LIKE Ocean Naturals on Facebook.
Jenn L. says
These look really good! Does the grapeseed oil’s high smoking point really make a difference, or would another kind of oil be okay?
Carrie Wells, Ed.D. says
I don’t like to heat any oil to a medium-high except for grapeseed oil. When you fry/saute with other oils, when they over-heat, they begin to smoke, leading to the oil being toxic. You’re safer with grapeseed oil. Great question!
Stephanie @Mammamoiselle says
I’m definitely trying this – reminds me of the potato pancakes my grandparents used to make…but a much healthier, protein packed version!
Carrie Wells, Ed.D. says
Stephanie – Let me know if you do try them. They’re really quite delicious!
Sara Merritt says
I love that you were able to incorporate Ocean Naturals tuna into a family recipe! Fun idea! #client
Carrie Wells, Ed.D. says
Thanks! I love staying true to classic family recipes. This one is definitely a family favorite!
Kristin Wheeler (@MamaLuvsBooks) says
Thanks for your participation in this campaign! #client
huppiemama says
Thank you for selecting me! I’m so glad I got to share a favorite family recipe with my readers.