Tuna Croquettes

Ingredients:

• 1/2 cup extra-virgin olive oil, plus more for oiling hands
• 1/2 cup finely chopped yellow onion
• 4 teaspoons minced garlic
• 1½ cups all-purpose  
• 3 ½ cups whole milk, warmed
• 2 6 oz cans Oregon’s Choice Albacore (No Salt), drained and crumbled
• 4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 2 1/2 teaspoons fresh lemon juice
• 3 ¾ teaspoons kosher salt, divided
• 1 ½ teaspoons black pepper, divided
• Neutral cooking oil (such as vegetable oil), for frying
• 4 large eggs, beaten
• 3 cups panko

Directions:

1. Heat ½ cup of olive oil in a skillet over medium heat. Add onion and cook while stirring for about 3 minutes. Stir in garlic and 3/4 cup flour into onion mixture. Reduce heat to low, whisking constantly, until flour is lightly toasted, and garlic is golden, about 4 minutes. Gradually whisk in milk, whisking constantly, until sauce is smooth, thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat. Stir in two cans of Oregon’s Choice Albacore, 4 tbsp parsley, 2 1/2tsp lemon juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl allow to cool for 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.

1. Oil hands with olive oil and roll chilled tuna mixture into 1-inch balls; place on a baking sheet lined with parchment paper. Freeze croquettes for 25 minutes, until firm. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F. 

1. While oil is heating, place ¼ cup of flour in a bowl. In a separate bowl place 4 beaten eggs. Lastly, in a third bowl combine 3 cups panko and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Roll each croquette in flour, then egg and finally dip in panko to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.

1. When oil is 325°F, fry croquettes, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Serve with olive tapenade and bruschetta spread!