Asparagus and Tuna Croquettes
This is a recipe I created using lots of croquette recipes for inspiration and guidance.
Asparagus and Tuna Croquettes
| ingredients: 1 1/2 cups polenta, or Stone Ground White Grits 1 cup milk 2 cups vegetable stock one can of flaked tuna, packed in water 1/4 cup minced, sauteed onions 2 cloves garlic, minced asparagus, about 12 thin spears 1/2 cup grated cheese (I feel a hard cheese works best, but I have had success with different types) freshly ground sea salt and freshly ground black pepper to taste extra virgin olive oil panko breadcrumbs one egg, beaten |
To make:
Wash Asparagus to remove soil/sand. Cut off tough ends if present. Place in steam basket and stem for 3-5 minutes. Sprinkle with lemon juice and let cool.
Cut asparagus into 1/4 inch pieces using kitchen scissors.
Mince onion and garlic. Saute them together until soft.
Combine milk, stock, and butter; bring to rolling boil. Add grits by slow “raining” them down into the boiling liquid while stirring with a whisk.
Turn down heat to medium-low, and continue cooking and stirring until the grits start to pull away from edge of pan.
Remove from heat and quickly stir in cheese, tuna, onion, garlic and asparagus. Season with salt and pepper to taste.
Refrigerate until cold.
Scoop mixture using rounded table spoon or a cookie dough scoop. Roll each scoop in beaten egg, then coat in panko breadcrubs.
Croquettes can be pan fried using olive oil, or drizzled in olive oil and baked on a parchment paper-lined pan for 15 to 20 minutes on each side (so about 30-40 minutes total).
Batter can be made a day in advance, or cook half on one day and half on another, like I did when I got tired of standing up! 
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30 August 2009, 7:12 pm
I love croquettes!
Did I tell you the asparagus in our garden grew taller than Bob this year? Crazy.
30 August 2009, 11:31 pm
Do you think they’d still turn out tasty without the tuna? Otherwise, yummy!
24 October 2009, 2:18 am
[...] also like the satisfying crunch of crispy Panko Bread Crumbs (remember my croquette recipe? always impresses [...]