Tuna & Potato Crocchette
A step-by-step instruction for preparing tuna and potato crocchette
Servings: 4 servings
Equipment
- Pot for cooking potatoes
- Small Skillet
- large bowl
Ingredients
- 2 medium russet potatoes (about 1 lb), peeled and cut into chunks
- 1 3.5 ounce jar Tonnino Yellowfin Tuna in Olive Oil drained and flaked
- 1 small onion finely minced
- 1 clove garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon lemon zest
- ½ teaspoon crushed red pepper flakes optional for heat
- ½ cup grated Parmesan-Reggiano cheese
- 1 large egg beaten
- 1 cup breadcrumbs
- olive oil for frying or vegetable oil
Instructions
Cook the Potatoes
- Place potato chunks in a pot and cover with cold salted water.
- Bring to a boil, then reduce the heat to a simmer. Cook until tender, about 15–20 minutes.
- Drain well and return to the pot. Mash until smooth, then let cool slightly.
Prepare the Flavor Base
- In a small skillet, heat 1 teaspoon olive oil over medium heat.
- Sauté minced onion and garlic until fragrant and translucent, about 2–3 minutes. Remove from heat and let cool.
Mix the Crocchette Filling
- In a large bowl, combine mashed potatoes, flaked tuna, sautéed onion and garlic, parsley, lemon zest, crushed red pepper (if using), Parmigiano-Reggiano, salt, and pepper.
- Mix gently until evenly combined. Taste and adjust seasoning.
Shape the Crocchette
- Take about 2 tablespoons of the mixture and shape into small cylinders or oval patties.
- Place them on a tray lined with parchment paper.
Bread the Crocchette
- Beat the egg in a shallow bowl. Place breadcrumbs in another shallow dish.
- Dip each crocchetta first in the egg, then coat evenly with breadcrumbs.
- Place back on the tray, and repeat with all crocchette.
Fry Until Golden
- Heat 1/4 inch of olive oil in a skillet over medium heat.
- Fry crocchette in batches, 2–3 minutes per side, until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
Serve
- Serve warm, garnished with a sprinkle of parsley and a wedge of lemon.
- Optional: drizzle lightly with extra-virgin olive oil, or serve with a garlic aioli for dipping.