Recipe: Tuna Croquettes

This recipe is the classic comfort food/treat and it is delicious and nutrient as well as being made of fantastic ingredients. You can also decide to oven bake the croquettes instead of frying them, if you want to be very good, but I think that once in a while we can indulge.

Few ingredients and mostly cupboard stock. Potatoes, Eggs, Lemon zest, a bunch of Parsley, Breadcrumbs, I have chosen this Italian brand that you can find here because it is very fine instead of the breadcrumbs you can find in most supermarkets, or you can whizz the one you have in a blender to make it finer and finally the star, a jar of Tuna Fillets by L'Isola d'Oro that can be found at Fratelli Camisa online.

First of all start with the potatoes and boil them until a fork can go through. Quantity depends on how many people  you are and how many croquettes you can manage to eat. I give you a tip, you can become addicted to them.

While the potatoes are boiling, let's start with the parsley and chop it finely. I always use a half moon knife because the result is amazing. If you think that it is too much freeze the one in excess putting it in a freeze bag.

In a bowl mash the boiled potatoes and wait for them to be a bit colder, if not it would cook the other ingredients and we don't want that.

Add the fillets of L'Isola d'Oro Tuna and break them in small pieces.

Add the chopped parsley and a pinch of salt, then start mixing everything in order to have all the ingredients spread out thoroughly.

After having mixed the compost add some grated lemon zest and again work the compost in order to spread evenly the lemon.

Then add the 2 eggs and mix the compost in order to have it smooth and quite firm. Remember that you will need to make some patties so they can't be gooey.

As I've said before start making some croquettes putting the compost on your hand, make a ball and then  push it at the centre so that you have a flattish croquette that you will cover in breadcrumbs. See how fine it is? A coarse breadcrumb just won't work.

Using some vegetable oil like sunflower or peanuts oil fry the croquettes one at the time so that they won't clash against each other. They have to be golden on both sides and after put them on a kitchen  absorbent paper in order to loose the oil and dry them a bit.

Serve them hot with a side of rocket salad and cherry tomatoes ir if you like a yougurt sauce Greek style. If you don't want to fry them, you can cook them in the oven  at 200* 7 and using a baking tray covered in oiled baking paper put the croquettes and after 15 minutes turn them around and cook for other 15 minutes. Don't freeze them but you can eat them the day after if you put them in the oven for a bit of re-heating but they won't taste the same. www.lisoladoro.it