Tuna croquettes, or croquetas de atún, are a Spanish and Latin American snack of breaded, deep-fried patties bound with bechamel and studded with flaked fish. I make mine without potato, which keeps them lighter and lets the tuna stay the star.
Only 9 ingredients, most from the pantry. One can of tuna feeds four people. My kids ask for these at tea time, and I fry a batch when I need something hot and savory in under an hour. The mozzarella inside goes molten and stringy. That first bite is the whole point!
Why You’ll Love This Recipe
- No potato needed: The bechamel base gives a creamier, lighter texture than the heavy starch of traditional versions.
- Pantry-friendly: Canned tuna, dried herbs, and breadcrumbs mean you can make these without a trip to the store.
- Make-ahead friendly: Shape and crumb the patties, then refrigerate or freeze until you are ready to fry.
The Culinary Secrets Behind This Dish
The bechamel here is a thick panade, not a sauce. I use a 1:4 ratio of flour to milk, cooked until it pulls from the sides of the pan. This gelatinised starch sets firm when chilled, giving the croquette structure without egg in the filling. The fat from butter and cheese carries flavor and creates a rich mouthfeel that balances the lean tuna.
Chilling is non-negotiable. The bechamel needs 30 minutes to fully set; otherwise the patties soften in the crumb and leak in the oil. Double-breading, flour-egg-crumb, creates a seal that keeps the interior moist while the exterior fries to a shatter-crisp shell in the 180°C oil.
What You’ll Need
Equipment
- Heavy-based pan: You need even heat to build the bechamel without scorching the flour.
- Wok: The sloped sides let you deep-fry with less oil while keeping the patties submerged.
Ingredients
Bechamel base
- Butter, 2 tbsps: Forms the roux and carries fat-soluble flavors from the tuna.
- Plain flour, ¼ cup: Gelatinises with milk to create the binding matrix for the filling.
- Salt, ¼ tsp: Seasons the base; the tuna and cheese add more salinity.
- Milk, 1 cup: Hydrates the flour to form the thick panade that sets when chilled.
Filling
- Tuna, 1 can, drained: The protein core; oil-packed gives richer flavor, water-packed keeps it lighter.
- Mozzarella cheese, 100 g: Melts to a stretchy interior; use block cheese, not pre-shredded.
- Dried Italian parsley, 1 tbsp: Adds herbaceous notes without moisture that would soften the mix.
Coating and frying
- Breadcrumbs, 1 cup: Creates the crisp shell; panko works, fine crumbs give a tighter seal.
- Egg, 1, beaten lightly: Acts as the adhesive between crumb layers.
- Oil, 1 cup: For deep-frying; you want enough to submerge the patties halfway.
Step-by-Step Cooking Guide
1: Make the bechamel
- Melt butter in your heavy pan over medium heat. Add flour and salt; stir constantly for 1 minute until the roux turns pale gold and smells nutty. Pour in milk in a steady stream, whisking hard to prevent lumps. Keep stirring until the mixture thickens to a paste that clings to your spoon, 3-4 minutes.
2: Add tuna and cheese
- Fold in the drained tuna, breaking it into flakes. Add the mozzarella in small cubes or grated. Stir until the cheese melts completely and the mixture looks uniform and sticky. Remove from heat.
3: Season and cool
- Stir in the dried parsley. The mix should be thick enough to hold its shape. Spread it in a shallow dish and let it cool to room temperature, about 20 minutes. This stops the cheese from leaking out later.
4: Shape and chill
- Wet your hands lightly and roll the mixture into 8 equal patties, each about the size of a small egg. Arrange on a plate and refrigerate for 30 minutes. The patties should feel firm to the touch before you crumb them.
5: Double crumb
- Set up three plates: flour, beaten egg, breadcrumbs. Dust each patty lightly with flour, dip in egg, then roll in breadcrumbs to coat completely. Press gently so the crumbs adhere.
6: Fry until golden
- Heat oil in your wok over medium-high heat until a crumb sizzles instantly. Fry patties in batches, 3-4 at a time, for about 5 minutes total, turning once, until deeply golden and crisp. Drain on paper towels. Serve hot while the cheese inside is still molten.
Ingredient Substitutions & Variations
| Ingredient | Substitute | Taste & Texture Impact |
| Mozzarella | Cheddar or gouda | Less stretch, sharper flavor. Still melts well. |
| Dried Italian parsley | Fresh parsley or chives | Fresh herbs add moisture; chop finely and use half the amount. |
| Tuna | Canned salmon or mackerel | Stronger fish flavor; remove skin and bones if present. |
| Plain flour | Gluten-free all-purpose blend | Slightly softer set; chill an extra 15 minutes. |
Recipe twists:
| Variation | Description & Culinary Details |
| Corn and tuna | Fold in ½ cup of sweetcorn for a sweeter, more substantial filling. |
| Curried version | Add 1 tsp curry powder to the roux and substitute cilantro for the parsley. |
Allergen Friendly Adjustments
- Gluten-Free: Not as written; use gluten-free flour and breadcrumbs, and verify your tuna is not packed with wheat-based broth.
- Dairy-Free: Not as written; substitute olive oil for butter, oat milk for dairy milk, and use a firm vegan cheese or omit.
- Nut-Free: Already nut-free; check that your breadcrumbs are not processed in a facility with nuts if severe allergy is a concern.
Serving and Pairing Suggestions
- Beverage pairing: A cold lager or lime juice with soda cuts the richness of the fried shell.
- Side dish: A simple arugula salad with lemon dressing balances the heaviness.
- Dipping sauce: Mayonnaise mixed with sriracha, or Japanese Kewpie with yuzu kosho.
Storage, Reheating, and Freezing Guide
- Refrigeration: Uncooked, crumbed patties keep 2 days wrapped in the fridge. Cooked croquettes keep 3 days; reheat in a hot oven to re-crisp.
- Freezing: Freeze uncooked, crumbed patties in a single layer, then bag. Fry from frozen, adding 2 minutes to the cooking time.
- Reheating: Never microwave; the crumb goes soggy. Use 200°C oven for 10 minutes or air fryer at 180°C for 8 minutes.
Frequently Asked Questions (FAQ)
▶ Why did my croquettes burst in the oil?
The filling was too hot when shaped, or the oil was too cool. Chill thoroughly and make sure the oil sizzles a test crumb instantly.
▶ Can I bake these instead of frying?
You can, at 200°C for 20 minutes, but the crumb will not be as shatter-crisp. Spray generously with oil first.
▶ My bechamel is too soft to shape. What went wrong?
The flour to milk ratio is critical. Cook longer next time until it pulls from the sides of the pan, and chill for the full 30 minutes.
▶ Can I use fresh tuna instead of canned?
Yes, but cook it first and flake it fine. Raw tuna will weep moisture and soften the filling.
Tuna Croquettes
Equipment
- Pan
- wok
Ingredients
- 2 tbsps butter
- ¼ cup plain flour
- ¼ tsp salt
- 1 cup milk
- 1 can tuna , drained
- 100 g mozzarella cheese
- 1 tbsp dried Italian parsley
- 1 cups breadcrumbs
- 1 egg , beaten lightly
- 1 cup oil , for deep-frying
Instructions
- Melt butter in a pan. Add flour and salt; mix well. Stir in milk until mixture thickens; add tuna and cheese.
- When cheese melts, add parsley. Mix well. Set aside to cool.
- Roll into patties and chill for 30 mins.
- Dust with breadcrumbs, dip into beaten egg and roll again in breadcrumbs.
- Heat oil on a wok over medium-high fire. Deep-fry patties till golden brown, about 5 mins. Serve hot.
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