I’ve always been the kind of gal who gets resourceful in the kitchen in order to keep food-wasting to a minimum. There was this little can of tuna in the pantry for a while, I got it as a freebie for buying a large container of mayo. Although I make a pretty tasty tuna salad for sandwiches, I knew there had to be something else canned tuna is capable of besides the dreaded casserole. I was a bit inspired by the crew on Dinner Impossible, where they used tuna as an improvisation of crab cakes. Crab cakes are a decadent appetizer and a great way to start a lovely meal, or even a cocktail party. This time, tuna becomes a Cinderella:
- 5oz can Albacore Tuna packed in water, drained, and gently broken apart
- 2 Green Onions, chopped (reserve a bit for garnish)
- 1 teaspoon Dijon Mustard (spicy brown mustard works fine)
- 1/4 to 1/3 cup Panko Bread Crumbs, plus extra for breading
- 1 Egg, beaten
- pinch of Black Pepper
- 1/2 teaspoon dried Thyme
- juice of 1/2 a Lemon
Combine all ingredients in a bowl until mixture just comes together and begins to clump up (don’t mix the heck out of it, we want it to stay a little crumbly and not pasty). Let the mixture rest for a few minutes. Pour some more Panko onto a paper plate or pie pan. Separate tuna mixture into four equal portions and gently form into patties (about the size of breakfast sausage patties). Gently coat patties in Panko, making sure to coat the edges as well. In a medium skillet, heat enough canola, vegetable or peanut oil to coat the bottom of the pan, over medium heat. Fry croquettes for about 3 minutes on each side. Drain cooked croquettes over paper towels before serving. Garnish with reserved green onion.
Another classy morsel that will impress your friends, dates, heck show it off to your parents too! You'll never think of canned tuna as an inferior food. Treat it the right way and it will be the belle of the ball.