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.