Croquetas De Atn Tuna Fish Balls
Crispy, creamy, and utterly irresistible, Croquetas de Atún (Tuna Fish Balls) are a classic Spanish comfort food perfect for appetizers, snacks, or tapas nights. Made with a luscious tuna-filled béchamel sauce, these golden morsels boast a delicate balance of creamy, savory, and nutty flavors enhanced by hints of parsley and a touch of nutmeg. The croquettes are hand-rolled, breaded, and fried to crunchy perfection, creating a mouthwatering contrast of textures. Serve these addictive tuna croquettes with a zesty aioli or a tangy dipping sauce for an easy-to-make dish that's sure to impress. Ideal for sharing, Croquetas de Atún are the ultimate crowd-pleaser for any gathering.
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Recipe Information
Ingredients
- 200 grams Canned tuna (in olive oil or water, drained)
- 50 grams All-purpose flour
- 50 grams Unsalted butter
- 300 milliliters Milk
- 0.25 teaspoons Grated nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Parsley (chopped)
- 2 large Eggs
- 150 grams Breadcrumbs
- 500 milliliters Vegetable oil (for frying)
Instructions
In a medium saucepan over medium heat, melt the butter until fully liquefied.
Whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flavor of the flour.
Gradually pour in the milk, stirring continually to create a smooth, thick béchamel sauce. Allow it to cook on low heat for 3-4 minutes until creamy.
Season the béchamel sauce with salt, black pepper, and grated nutmeg. Stir to combine.
Add the drained canned tuna and chopped parsley to the béchamel. Mix thoroughly to distribute the ingredients evenly.
Transfer the mixture to a shallow dish, spread it evenly, and let it cool at room temperature. Once cooled, chill in the refrigerator for at least 2 hours or until firm.
Using a tablespoon, scoop portions of the chilled tuna mixture and shape them into small balls or cylinders (about the size of a golf ball).
Beat the eggs in a shallow bowl. Place the breadcrumbs in another shallow bowl.
Dip each tuna ball into the beaten eggs, ensuring it is fully coated. Then roll it in the breadcrumbs, pressing gently to adhere. Repeat with all the croquettes.
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). Test by dropping a breadcrumb into the oil; it should sizzle immediately but not burn.
Fry the croquettes in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes each, turning them occasionally, until golden brown and crispy.
Remove the croquettes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce or aioli.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
