Tuna potato croquettes (Croquetas de papa y atún)
These Tuna Potato Croquettes, also known as croquetas de atún, are golden and crispy on the outside with a creamy, savory filling on the inside! They are a classic Spanish-inspired dish that transforms simple ingredients into an irresistible appetizer.
What are croquetas de atún?
These croquetas de atún or tuna croquettes are breaded and fried bites featuring a mixture of mashed potatoes and seasoned tuna fish. Originally developed as a clever way to repurpose leftover potatoes, these croquettes are a fun and easy version of classic Spanish croquettes.
Croquettes can have various fillings, which makes them a very flexible dish and allows us to prepare them for any occasion, using what we have in our refrigerator or pantry.
Ingredient Notes
- Potatoes: Starchy varieties like Russet or Yukon Gold work best as they mash smoothly.
- Tuna: I like to use canned tuna packed in oil. Just drain it slightly!
- Onion: Provides a depth of flavor.
- Celery: Adds a subtle crunch and herbaceous note.
- Flour: For the first coating layer for a crisp exterior.
- Breadcrumbs: Regular bread crumbs work well here!
- Egg: Acts as the binding agent for both the mixture and the breading process.
- Oil: Choose a neutral oil with a high smoke point like canola or vegetable oil.
- Salt & Pepper: To taste.
- Green Herb Aioli: To make a homemade aioli dipping sauce, you will need an egg, neutral oil (like canola oil or vegetable oil), cilantro, garlic, lemon and salt!
What kind of tuna should I use?
If you are asking yourself this question, well, the answer is simple: for making potato and tuna croquettes, the easiest and most budget friendly option is to use canned tuna. We use tuna fish in oil and use the oil from the can to prepare the sofrito with onion and tuna for the croquettes.
Variations of tuna potato croquettes
You can easliy prepare many different variations of these tuna croquetttes by replacing the tuna fish with another protein. Here are some additional ideas:
- Salmon: You can use leftover cooked salmon, just break into small pieces. You can also use canned salmon or even smoked salmon.
- Crab: Use crab meat in place of the tuna fish.
- Other types of fish or seafood: Fresh cooked cod, salted cod (bacalao), mackerel, anchovies, herring, trout, smoked mussels, etc.
- Chicken: If you aren’t a fan of fish or seafood you can use shredded chicken in its place.
- Hearts of a palm: For a vegetarian variation you can use chopped up bit of heart of palm, they have a nice briny flavor that will make a delicious croquette.
- Mushroom: Another option for a veggie croquette. Cook diced mushrooms with the onion sofrito until crispy.
Tips for Success
There are two main issues that might arise when frying tuna potato croquettes. They can split open and leak, or they can become too greasy in the oil. Here are some tips so you can avoid these issues and get the best possible result:
- Watch the size. It’s advisable to maintain dimensions around 3 centimeters and that all your croquettes are similar. The weight of each croquette we made in this recipe is approximately 40 grams (1.5 ounces).
- The egg coating is crucial. Integrating the yolks well with the whites, but without creating foam, will guarantee a perfect and crispy coating when frying.
- The oil. Use a neutral oil or a mild olive oil, as these better resist temperatures when frying. It should be very hot, around 350F/175C.
- Knowing how to place the croquettes in the oil. Ideally, at least 80% of the croquette’s surface should be covered by oil, which will ensure uniform and quick cooking.
- To prevent croquettes from becoming greasy, once they are golden brown, place them on a wide plate covered with paper towels. Once the excess oil has been removed, they can be transferred to another plate.
Serving Suggestions
First and foremost, it is always recommended to serve a sauce to accompany your tuna potato croquettes, although they are still delicious on their own. For this potato and tuna croquette recipe, the sauce that combines best is the green aioli sauce with cilantro, which can also be prepared with parsley or basil. Other sauce options to accompany these croquettes could be an avocado sauce or even the super easy pink sauce (salsa rosada)!
For an impressive appetizer spread, arrange these fried tuna croquettes on a platter with lemon wedges and the herb aioli, accompanied by a sprinkle of finely chopped fresh herbs. They would also go well as part of a croquette sampler alongside classic ham croquettes (made with the traditional béchamel base) and complemented by other appetizers such as fresh corn humitas, causa de camarones, and caprese empanadas for a South American-inspired tapas experience.
Frequently Asked Questions
Can I air fry croquettes in the air fryer?
Yes, you can make these tuna potato croquettes in an air fryer by spraying them lightly with oil and cooking at 375°F (190°C) for about 8-10 minutes, turning halfway through. However, they won’t turn out as crispy and I always recommend making them the traditional way by frying!
How should I store leftover croquettes?
For leftovers, store them in an airtight container in the refrigerator for up to 3 days and reheat in the oven, toaster oven, or air fryer for 5-7 minutes until crispy and heated through.
Tuna potato croquettes (Croquetas de papa y atún)
Ingredients
For the potato and tuna croquettes:
- 2 large potatoes 550 grams
- 2 cans of tuna in oil 340-350 grams in total
- 1 white onion or the white parts from spring onions or scallions finely chopped, 100 grams
- 1 stalk of celery chopped – optional
- ½ cup of all purpose flour 60 grams
- 1 ½ cup of breadcrumbs 270 grams
- 1 egg
- 2 cups of oil for frying
- Salt and pepper to taste
For the green herb aioli:
- 1 egg *see Notes below for a variation without raw egg
- ¾ cup to 1 cup of neutral oil
- 1 bunch of chopped cilantro or parsley or basil
- 2 cloves crushed garlic
- A tablespoon of lemon juice or vinegar
- Salt to taste
Instructions
- Peel the potatoes and cut them into medium chunks. Next, place a medium pot on the stove over medium heat, and fill it with enough water to cover the potato chunks. Bring the water to boil, add a little bit of salt, and cook for about 10-15 minutes or until the potatoes are soft. You can test them by pricking them with a fork.
- While the potatoes are cooking you can prepare the onion and tuna sofrito. Add two tablespoons of oil – you can use the oil from the tuna – in a frying pan on medium-high heat, then add the onion and celery (if using) and cook for a few minutes or until the onions are soft and translucent.
- Add the tuna and continue cooking for 3-5 minutes, add a little salt and pepper to taste. Then remove the mixture from the pan and let it cool down.
- Put the potatoes through a potato ricer to turn them into puree. You can use a fork or masher if you prefer croquettes with a more rustic texture.
- In a bowl, mix the mashed potatoes, tuna and onion sofrito, ¾ cup of breadcrumbs (save the rest for breading), and salt/pepper to taste. Knead this mixture until it has a smooth consistency. If it feels too wet, you can add a little more breadcrumbs. The mixture should easily come off your hands.
- Next form the croquettes. Divide the dough mixture into 14 equal portions; each croquette should weigh approximately 1.5 ounces or 40 grams. You can form the croquettes in the shape you prefer: in the classic cylindrical or oval shape, in balls or spheres, or even in a flattened round patty shape.
- For breading the croquettes, you will need: a flat plate with ½ cup of flour (and a pinch of salt), a small bowl with the well-beaten egg (also with a pinch of salt), and another flat plate with the rest of the breadcrumbs.
- Take the croquettes one by one, and gently dredge them with the all-purpose flour, then dip each one in the bowl with the beaten egg mixture and finally coat them completely with breadcrumbs.
- When frying the croquettes, add 2 cups of oil to a small or medium sized pot, and turn the stove on to medium heat until the oil reaches 350F or 175C. When the oil is at the indicated temperature, carefully add the croquettes in batches of three or four depending on the capacity of the pot. Cook them for a couple of minutes on each side until they are golden brown and remove them.
- Place the fried tuna croquettes on a plate covered with paper towels. Repeat this process until all the croquettes are fried.
- The ideal sauce for this recipe is green herb aioli, which is very easy to prepare with a blender or a mini-food processor. First, make sure that the blender is completely dry. Then put the egg in the bottom of the blender container with a pinch of salt and blend it until a foamy mixture forms. Uncover the blender, and without turning it off, add ¾ to 1 cup of oil, little by little. The oil should form a thin thread as it falls. The mixture will emulsify forming mayonnaise, at this point add the chopped cilantro (or parsley or basil), crushed garlic, lemon juice (or vinegar), salt and pepper to taste, blend again until everything is mixed. Transfer the aioli sauce in a small bowl and serve it with the croquettes. The sauce can also be prepared a few hours in advance before frying the croquettes.
- Serve the tuna croquettes with the aioli sauce.
Notes
Step by step preparation process for the tuna croquettes:
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