These Spanish Tuna Croquettes, known as Croquetas de Atún, are seriously one of the best tapas dishes from Spain. They're filled with simple yet delicious flavors, super easy to make and all done using the humblest ingredients.
- Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna and set aside
- Heat a large fry pan with a medium heat add in 3 tbsp (45 ml) of the drained oil from the canned tuna
- After a couple of minutes add in the onion finely chopped and the garlic roughly chopped, mix continuously, after 3 minutes and the onion is translucent, add in the drained tuna, chopped parsley and season with sea salt & black pepper, quickly mix together, then add in the flour and continue to mix for 2 minutes, then slowly add in the milk while mixing continuously, once all the milk has been added, continue to mix until you end up with a thick paste-like texture, about 5 minutes, then transfer the mixture into a bowl and cover with saran wrap
- Meanwhile, crack the eggs into a bowl, season with sea salt & black pepper and whisk together, add the bread crumbs into a separate bowl
- Once the tuna mixture is cool enough to handle, start shaping the croquettes, in the size of a small egg (if your mixture is too wet, just add in some bread crumbs and mix until you get a firm texture), then coat each one in the egg wash and finally in the bread crumbs
- Heat a large fry pan with a medium heat and add in the sunflower oil
- Once it´s nice and hot but not smoking, about 5 to 6 minutes, add in the croquettes, all in a single layer, fry for 1 minute per side or until golden fried all around, then transfer into a dish with paper towels
- Serve piping hot or warm, garnished with fresh parsley, enjoy!