BAKED TUNA CROQUETTES WITH ROASTED RED PEPPER SALAD
Let’s cook baked tuna croquettes with the help of this simple recipe. Enhance the flavor and spice level of the red pepper salad. Make the day with this simple and easy-to-make recipe at home.
BAKED TUNA CROQUETTES WITH ROASTED RED PEPPER SALAD
Similar to crab cakes, these tuna croquettes jazz up the pantry staple of canned tuna. They also make a great sandwich stuffer the following day.
Equipment
- Oven
- Sheet Pan
- Aluminum Foil
- Large Bowl
- Shallow Bowls
Ingredients
- 16 ounces canned tuna packed in water drained
- 2 celery stalks diced
- ½ cup corn kernels fresh or frozen
- 2 tablespoons mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon kosher salt plus more for seasoning
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup panko bread crumbs
- 2 red bell peppers seeded and cut into strips
- 3 or 4 scallions trimmed and roughly chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 450°F. Line a sheet pan with aluminum foil
- or parchment paper.
- In a large bowl, combine the tuna, celery, corn, mayonnaise,
- garlic powder, onion powder, mustard powder, ¼ teaspoon of
- salt, and the pepper. Stir to combine.
- Set up two shallow bowls. Whisk the eggs in one bowl. Place
- the panko in the second.
- Form the tuna mixture into 4 patties. Dip the patties first in the
- eggs and then in the panko to coat. Arrange the patties on one
- end of a sheet pan, leaving a little room between them.
- In a large bowl, toss together the bell peppers, scallions, olive
- oil, and salt to taste. Pile on the other end of the sheet pan.
- Bake for 12 to 15 minutes, until the bread crumbs are crispy and
- the peppers and scallions are soft and wilted.
- Serve side by side.
Notes
FLAVOR BOOST: For an extra kick, add a teaspoon of zesty spice or spice mixture such as
Old Bay, smoked paprika, or Cajun seasoning.
Old Bay, smoked paprika, or Cajun seasoning.