In Alaska, when I wasn't serenading the otters or cooing at the moose, I went crazy over fish. Particularly halibut. I'd never had halibut before, so I tried it for the hal-i-but. Get it? Stop groaning. It was funny. But really, I loved halibut. So flaky, tender...we eat salmon occasionally here, but I couldn't eat it every day. Halibut was fabulous. Fried, grilled, baked...I loved halibut.
Well, we don't have halibut in the Pond. But we do have tuna. Therefore, we decided to make Alton Brown's tuna croquettes.
Actually, I didn't make them. Ben did. But it made them taste even better.
The first thing we (he) did was to mix all the ingredients up into little balls. (Directions below.) There's all sorts of tasty stuff in these babies: tuna, onions, Dijon mustard, panko bread crumbs...
The next thing he did was to roll the little balls in more panko bread crumbs and make little cakes.
Aren't they cute? Yes, of course I did something. I took pictures. And twirled. And played with the Babies.
I was busy.
Next, he dropped them in a frying pan with olive oil to fry them. Excuse me, saute them. Whatever. It's Texas. If it's in a pan and there's oil, it's frying. There ain't no sauteing.
Don't they look tasty? Next, he had to fry up the last three.
Not only are tuna croquettes cute,but they're perfect for a light supper. While I usually prefer meatier dishes, this was a nice change of pace. Throw it with some couscous and peas, and you've got a tasty meal.
Besides, I can't eat ribs all the time. And if I can't have halibut, then I'm having some tuna croquettes!
Tuna Croquettes by Alton Brown
- 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
- 2 green onions, chopped fine
- 2 teaspoons Dijon mustard
- 2 large eggs, beaten
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup panko bread crumbs, divided
- olive oil, for sauteing
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.
Tomorrow, the second part to the Land of the Flowered Bed! Also, the winner of my "wonderful life" post from Sunday! If you haven't read it, leave a comment and you'll be in the running for a wonderful surprise!