Serves 4-6
INGREDIENTS
1 (7-ounce) can albacore tuna, drained well and shredded by hand
2 tablespoons chives or scallions, chopped
2 teaspoons Dijon mustard
4 tablespoons egg whites or 2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup bread crumbs, divided
Olive oil, for sauteing
1 cup Greek yogurt or mayonnaise
2 tablespoons sriracha
INSTRUCTIONS
Place the tuna, chives, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a plate. One at a time, coat each round in the breadcrumbs on all sides. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a plate with a paper towel to drain. Allow to cool for 2 to 3 minutes before serving. In a small bowl, mix yogurt or mayonnaise with sriracha and serve on side of tuna croquettes with a lemon wedge.
