This recipe for Tuna Croquettes with Homemade Tartar Sauce is the perfect meal when you are short on time and only have basic ingredients on hand. Serve them on a salad, with rice or in wraps for a complete meal, ready in about 25 minutes.
This is the kind of recipe I tend to make when I’ve returned home from a trip or on a weekend when I’m tired of cooking. That’s because it’s incredibly simple yet super satisfying. I almost always have cans of tuna in my pantry, along with breadcrumbs and a potato. That is pretty much all you need to make these crispy pan-fried and baked croquettes. But for this recipe I add lots of flavor with fresh dill, briny olives, pungent mustard and bright lemon.
I love recipes where I can serve it as an entree, appetizer or even a quick lunch, just like my recipe for Smoked Trout Tartines with Crispy Capers or Crispy Buffalo Tofu. Like these recipes, my Tuna Croquettes with Homemade Tartar Sauce is ideal for dinner (with a vegetable side), a starter or even an afternoon snack!
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Ingredients that Matter
One of the best things about this recipe is that most of the ingredients are likely in your pantry or refrigerator. Here are the ingredients you’ll need for this recipe:
- Tuna. Use a couple cans of tuna, either packed in water or oil. Be sure to drain them. If you can find and afford it, use sustainable tuna (check out this guide from Monterey Bay Aquarium Seafood Watch for more info).
- Potato. The filling of the croquettes can be made with breadcrumbs, flour or potato. For this recipe, I went with potatoes since I’ve been trying to eat gluten-free (more on that later). One large starchy potato, like a russet or white potato (about 12 ounces), will do just fine.
- Mayonnaise. The recipe has mayonnaise in two places, in the croquette filling and as the base for the homemade tartar sauce. Use either full fat or a low fat.
- Olives. Adding chopped olives to the croquettes adds tons of briny flavor that compliments tuna very well. I like to use Castelvetrano olives. More olives are used in the tartar sauce (I like them instead of pickles in my tartar sauce).
- Mustard. Some whole grain mustard is added to both the croquette filling and sauce for some pungent heat.
- Dill. Fresh dill goes so well with tuna so there’s a few tablespoons in both the filling and in the sauce itself.
- Lemon. A bit of lemon zest and juice in the croquettes and the sauce provides bright flavor.
- Egg. The croquettes are dipped in an egg, lightly beaten with some water, before rolling in the panko breadcrumbs.
- Panko. The crispy exterior comes from panko breadcrumbs. I use gluten-free panko (I like Aleia’s Gluten Free Real Panko), but you can use whatever kind you’d like, even regular Italian-style breadcrumbs or homemade.
See recipe card for quantities.
Instructions
Making these tuna croquettes is quite simple, as is the homemade tartar sauce. Here is how the recipe comes together:
Start by cooking the potato. You can cook in the microwave (pierce with a fork, wrap in a damp paper towel and microwave on high for about 5 minutes), or peel, dice and steam for about 10 minutes. Or, simply use a leftover baked potato. Roughly mash the potato in a medium bowl.
To the bowl of mashed potato, add the cans of drained tuna, mayonnaise, chopped olives, lemon zest, mustard, dill and salt and stir until well combined.
Divide mixture into 8 portions, about â…“ cup each, and form into thick, oblong logs.
Place the beaten egg and water in a bowl and panko in another bowl. Dip a croquette into the egg, toss well, then transfer to the panko and roll until well coated. Repeat with remaining croquettes.
Add a bit of oil to a skillet (I like to use cast iron) and pan fry the croquettes until golden brown, about 2-3 minutes.
Place the croquettes on a parchment-lined baking sheet and bake in a 400F oven until the internal temperature reaches 165F, about 10 minutes. Remove from oven and sprinkle with salt.
While the croquettes are in the oven, make the sauce by adding mayonnaise, sour cream, olives, mustard, dill, lemon juice and salt to a bowl.
Stir until well combined and adjust seasoning with salt and more lemon juice and zest, if desired.
Hint: Technically the croquettes may be eaten after pan-fried, but I like to finish them in the oven so the interior is hot. You can simply pan fry and serve them crispy on the inside and slightly warm on the inside, if you’d prefer (all ingredients in the filling are ready to eat).
Substitutions
There are lots of substitutions you can make to this recipe depending on your dietary needs or preferences:
- Gluten-Free – Make this recipe gluten-free by using a gluten-free breadcrumb.
- Dairy-Free – You can make this recipe dairy-free by leaving out the sour cream and instead adding more mayonnaise to the sauce.
- Dried Dill – If you don’t have fresh dill you can always use dried dill weed for a similar flavor.
- Olives – Feel free to experiment with whatever type of olive you prefer. Or, if you’d like, swap out the olives for dill pickles.
- Hot Sauce – The sauce benefits greatly from a splash of hot sauce.
- Other Canned Fish – If you don’t want to use canned tuna, you can instead use another canned fish like sardines, mackerel or salmon.
Serving Suggestions
These tuna croquettes are delicious as is. Serve one for an appetizer or starter, or two for dinner along with some vegetables. I also like to serve a couple on a green salad and drizzle with the homemade tartar sauce. This is a versatile recipe!
Equipment
My favorite cast iron skillet these days is the Lodge Blacklock Skillet as it’s lightweight yet super sturdy. For the baking sheets, I like this set of Nordic Ware 3 Piece Baker’s Delight Set made from aluminum. I tend to avoid non-stick products, especially roasting pans or baking sheets for health and environmental reasons.
Storage
Tuna croquettes may be refrigerated in an airtight container for up to 4 days. Reheat in a 400F oven or toaster oven, until hot. You can also serve them cold out of the refrigerator, though they won’t be quite as crispy.
To make the recipe ahead, you can make the croquette filling and the tartar sauce a day ahead. I suggest pan-frying and baking just before serving.
You can also easily double this recipe if you want to serve the tuna croquettes for a holiday party or dinner.
FAQ
Yes. Canned tuna is ideal for croquettes. Simply mix with mashed potatoes, breadcrumbs or flour then roll in egg and breadcrumbs and cook until crispy.
If you don’t like olives, swap them out for pickles, or leave them out all together.
Yes, but for every 1 tablespoon of fresh dill use 1 teaspoon of dried dill weed.
Appetizers
Looking for other appetizer recipes like this? Try these:
Dinner
Need some inspiration for dinner? Try these recipes]:
PrintRecipe
Tuna Croquettes with Homemade Tartar Sauce
- Total Time: 25 min.
- Yield: 8 croquettes, ½ cup sauce 1x
Description
This recipe for Tuna Croquettes with Homemade Tartar Sauce is the perfect meal when you are short on time and only have basic ingredients on hand. Serve them on a salad, with rice or in wraps for a complete meal, ready in about 25 minutes.
Ingredients
Tuna Croquettes
- 1 large (12 oz.) russet or white potato
- 2 (5 oz.) cans of tuna (packed in water or oil), drained
- 3 Tbsp. mayonnaise
- 3 Tbsp. chopped fresh dill
- 2 Tbsp. chopped olives, such as Castelvetrano
- 1 Tbsp. whole grain mustard
- zest and juice of 1 lemon, divided
- salt and pepper, to taste
- 1 large egg, lightly beaten with 1 tablespoon water
- 1 cup panko breadcrumbs
- ¼ cup olive oil
Tartar Sauce
- ¼ cup mayonnaise
- 2 Tbsp. sour cream
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped olives, such as Castelvetrano
- 1 Tbsp. whole grain mustard
- salt and pepper, to taste
Instructions
Tuna Croquettes
- Preheat oven to 400F. Line a baking sheet with parchment paper. Cook the potato, either in the microwave (pierce with a fork, wrap in a damp paper towel and microwave on high for 5 minutes) or steam (peel then dice and steam until tender, about 10 minutes). Cool then mash (you can also use a leftover baked potato, peeled).
- Add to the bowl with potato the tuna, mayonnaise, dill, olives, mustard, zest from half a lemon and 1 tablespoon of the lemon juice. Add salt and pepper to taste. Stir until well combined
- Form into thick oblong logs, about â…“ cup each. Add egg and water to a bowl and breadcrumbs to a separate bowl. Place a tuna log in the egg and allow excess to drip off then transfer to the breadcrumbs and roll until well coated. Repeat with remaining tuna logs.
- Heat olive oil in a medium skillet over medium heat and add half the croquettes. Cook, flipping occasionally, until golden brown on all sides, about 3 minutes. Transfer to prepared baking sheet and repeat with remaining tuna. Bake in the oven until the internal temperature reaches 165F, about 10 minutes. Remove from the oven and sprinkle with salt to taste.
Tartar Sauce.
- While the croquettes cook, stir together in a medium bowl mayonnaise, sour cream, dill, olives, mustard, salt and pepper to taste and remaining zest from half a lemon and 1 tablespoon lemon juice. Serve croquettes hot with tartar sauce.
Notes
- Leftover croquettes may be stored in an airtight container in the refrigerator for up to 4 days.
- To make ahead, form the tuna croquettes and make the sauce a day ahead of time. Coat in egg and panko then pan fry when ready to serve.
- Try serving croquettes as an appetizer or on a salad for a tasty lunch or dinner.
- Prep Time: 10 min.
- Cook Time: 15 min.
- Category: Appetizers
- Method: baking
- Cuisine: American
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