Tuna croquettes with wasabi mayonnaise

8 servings

30 minutes

Tuna croquettes with wasabi mayonnaise are an amazing blend of Italian culinary tradition and Eastern flavor accents. Inspired by classic Italian fish croquettes, they gain a special spiciness from the heat of wasabi and the creaminess of mayonnaise. The crispy breading hides a soft, aromatic filling made from mashed potatoes and canned tuna, enhanced with capers, lemon zest, and spices. These croquettes are perfect for both festive dinners and cozy home gatherings. They can be served hot or cold, allowing you to enjoy the multifaceted taste and contrast of textures. The aromatic spiciness of the wasabi mayonnaise sauce makes them even more tempting, offering a unique gastronomic experience for true gourmets.

Energy value per serving

• Calories: 626.3
• Proteins: 17.2g
• Fats: 48.1g
• Carbohydrates: 32.1g

Ingredients

• Canned tuna in its own juice: 370 g
• Mashed potatoes: 350 g
• Shallots: 1 pc
• Cayenne pepper: 0.5 tsp
• Dijon mustard: 1 tsp
• Lemon zest: 0.5 pc
• Chopped parsley: 1 tsp
• Pickled capers: 1 tbsp
• Chicken egg: 3 pc
• Salt: to taste
• Ground black pepper: to taste
• Wheat flour: 100 g
• Panko bread crumbs: 150 g
• Olive oil: 300 ml
• Mayonnaise: 60 g
• Lemon juice: 1 tsp
• Wasabi paste: 10 g

Cooking steps

1. Mix mayonnaise, 1 teaspoon of lemon juice, and wasabi. Season to taste.

   Required ingredients:

   • Mayonnaise: 60 g
   • Lemon juice: 1 teaspoon
   • Wasabi paste: 10 g
   • Salt:  to taste

2. Place canned tuna in a large bowl and mix it with mashed potatoes. Add mustard, chopped shallots, cayenne pepper, lemon juice and zest of 0.5 lemon, chopped capers, chopped parsley, and eggs. Season to taste. Mix the ingredients well with a wooden spoon. If the mixture seems a bit runny, add some breadcrumbs.

   Required ingredients:

   • Canned tuna in its own juice: 370 g
   • Mashed potatoes: 350 g
   • Dijon mustard: 1 teaspoon
   • Shallots: 1 piece
   • Cayenne pepper: 0.5 teaspoon
   • Lemon juice: 1 teaspoon
   • Lemon zest: 0.5 piece
   • Pickled capers: 1 tablespoon
   • Chopped parsley: 1 teaspoon
   • Chicken egg: 3 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Panko bread crumbs: 150 g

3. Divide the mixture into small round croquettes.

4. Prepare 100 grams of flour for breading, 150 grams of breadcrumbs, and a mixture of 2 eggs.

   Required ingredients:

   • Wheat flour: 100 g
   • Panko bread crumbs: 150 g
   • Chicken egg: 3 pieces

5. Heat the pan with vegetable oil to a height of 2-3 cm covering the bottom.

   Required ingredients:

   • Olive oil: 300 ml

6. Dip the fish croquettes in flour, then in eggs, and finally in breadcrumbs.

   Required ingredients:

   • Wheat flour: 100 g
   • Chicken egg: 3 pieces
   • Panko bread crumbs: 150 g

7. Fry the croquettes until golden and crispy, then place them on a paper towel to remove excess fat.

8. Serve hot or cold, with mayonnaise.