Tuna Croquettes with Lemon Aioli
The idea behind the classic tuna patty, taken up a notch: good-quality tuna, a touch of capers and lemon, and a homemade aioli on the side instead of just a lemon wedge.
- 2 cans good-quality tuna (in water or olive oil), well drained
- 2 eggs
- ½ small onion, very finely chopped
- 1 garlic clove, chopped
- 1 tbsp capers, chopped
- 1 tbsp fresh parsley, chopped
- Zest of ½ lemon
- ½ tsp sweet paprika
- Salt and black pepper, to taste
- Oil, for cooking For the lemon aioli
- 4 tbsp mayonnaise
- 1 garlic clove, finely grated
- 1 tbsp lemon juice
- Salt, to taste
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1
Drain the tuna well
Drain the tuna thoroughly, pressing it against a strainer to squeeze out as much liquid as possible: it's the most important step for the patties not to turn out wet and fall apart.
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2
Mix everything
Flake the tuna into a bowl. Add the eggs, onion, garlic, capers, parsley, lemon zest, paprika, salt, and pepper. Mix well until fully combined.
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3
Form the patties
Form 4 compact patties, about ½ in (1-1.5 cm) thick. Chill them 15-20 minutes: with no breadcrumbs to bind them, this chilling step is what keeps them firm while they cook.
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4
Sear without moving them
Heat a nonstick skillet over medium heat with a bit of oil. Add the patties and don't touch them for 3-4 minutes: they need to form a golden crust before they can be flipped without falling apart.
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5
Flip and finish
Using a wide spatula, carefully flip and cook 3-4 more minutes on the other side.
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6
Make the aioli
While they cook, mix the mayonnaise with the grated garlic, lemon juice, and a pinch of salt.
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7
Serve
Serve the patties hot with the lemon aioli on the side.
- If the mixture feels loose or won't hold together, add one more egg: with the tuna well drained and the mix chilled, 2 eggs is usually enough.
- Chilling the patties before cooking replaces breadcrumbs for keeping them firm: don't skip it.
- The aioli is also great with a touch of Dijon mustard if you like it sharper.