KNR, p. 297 “Tuna Croquettes”

We acquired about 20 family-sized cans of amazing canned tuna that originated in the Azores – islands 850 miles from the coast of Portugal. The sea surrounding the nine islands is abundant with dozens of varieties of fish, some of which are only served locally. But, lucky for us, Portuguese tuna is shipped globally. After eating some on vacation, we made sure we always have the deeply flavorful fish on hand.


One of the recipes we created is this easy croquette, cooked in a pan on top of the stove for a quick lunch or light dinner. Portuguese tuna may not be available everywhere, but your favorite brand of chunk light tuna (not Albacore) will work just fine.

Tuna Croquettes

Sheila & Charlie Kerrian
Prep Time 10 minutes
Cook Time 20 minutes
Cuisine American
Servings 4


  • 2 12 oz cans chunk light tuna
  • 3/4 cup garlic and herb Progresso bread crumbs
  • 1/2 cup diced celery
  • 1 large egg, lightly beaten
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 cup mayo
  • 1/2 Tablespoon Gulden's mustard
  • 1 teaspoon avocado oil (or favorite frying oil) to coat pan


  • Drain the tuna. Place all the tuna into large bowl.
  • Add bread crumbs, celery, beaten egg, onion powder, sea salt, mayo, and mustard to the tuna, and mix together completely.
  • Divide into 4-5 patties.
  • Brush frying pan with avocado oil and arrange patties evenly spaced in pan. Cover pan with lid and cook on medium heat.
  • Brown each side (about 5-6 minutes each side) to doneness you prefer.
  • Serve with a salad and chips, or with sliced tomato in a sandwich.


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