Ingredients:

  • 4 Tbsp (55 g) Unsalted Butter
  • 1/4 cup (30 g) Yellow Onion, finely minced
  • 1/3 cup (45 g) All-Purpose Flour (for roux)
  • 2 cups (500 ml) Whole Milk (cold or room temp)
  • 1/4 tsp freshly grated Nutmeg
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 x 6 oz cans (340 g) Canned Tuna, drained thoroughly
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest (from one small lemon)
  • 1/2 cup (60 g) All-Purpose Flour (for dredging)
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups (150 g) Panko Breadcrumbs
  • 3-4 cups (750 ml - 1 litre) Neutral Oil (for frying)

Instructions:

  1. Drain the Tuna: Thoroughly drain the canned tuna and break it up roughly in a medium bowl. Combine Flavourings: Add the chopped parsley and lemon zest to the tuna and mix well. Set aside.
  2. Sauté Aromatics: In a medium heavy-bottomed saucepan, melt the butter over medium heat. Add the minced onion and sauté gently until translucent, about 3-4 minutes. Do not brown.
  3. Create the Roux: Sprinkle in the 1/3 cup of flour, stirring constantly with a wooden spoon for 1 minute to cook out the raw flour taste (this is the roux).
  4. Incorporate Milk: Slowly pour in the cold or room-temperature milk, whisking vigorously the entire time to prevent lumps.
  5. Thicken and Season: Bring the sauce to a gentle simmer over medium-low heat, stirring continuously. Cook for 8–10 minutes until the mixture is extremely thick—it must pull away cleanly from the sides of the pan and hold its shape. Season generously with salt, pepper, and nutmeg.
  6. Fold in Tuna and Chill: Remove the pan from the heat. Fold in the prepared tuna mixture until fully incorporated. Transfer the mixture immediately to a shallow dish, cover the surface directly with cling film, and chill in the refrigerator for a minimum of 2 hours, or until firm enough to handle (ideally overnight).
  7. Shape the Croquettes: Using two dessert spoons or lightly oiled hands, scoop 1.5 Tbsp portions of the chilled mixture. Roll gently into traditional cylindrical shapes (about 2 inches/5 cm long).
  8. Set up Breading Station: Place the remaining flour, whisked eggs, and Panko breadcrumbs in three separate shallow trays.
  9. Dredge: Take each croquette and coat using the three-step method: 1) Flour (shake off excess), 2) Egg (drain excess), 3) Panko Breadcrumbs (press firmly to ensure full, even coating).
  10. Fry: Heat the neutral oil in a saucepan or deep fryer to 350°F (175°C). Carefully lower the croquettes into the hot oil in small batches (3-4 at a time). Fry for 2–3 minutes, turning occasionally, until deep golden brown and crispy.
  11. Drain and Serve: Remove the croquettes with a spider skimmer or tongs and drain immediately on a wire rack. Season lightly with extra fine salt while hot and serve immediately with aioli or sharp sides.