Old Fashioned Tuna Croquettes: A Taste of Comfort and Nostalgia

My grandmother’s kitchen always smelled of possibility, a fragrant symphony of simmering sauces and baking bread. Among her many culinary treasures, the old-fashioned tuna croquettes held a special place in my heart. They weren’t just a meal; they were a warm embrace, a reminder of simpler times and the unconditional love that filled her home. The way she’d carefully shape each one, the satisfying sizzle as they hit the butter-laden pan, and the creamy, comforting sauce that pooled around them – it’s a sensory memory I cherish. This dish, in its humble deliciousness, is a testament to how a few simple ingredients, prepared with care, can create something truly extraordinary and deeply satisfying.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 3-4
• Yield: Approximately 6-8 croquettes
• Dietary Type: Standard

Ingredients

Here’s what you’ll need to bring these comforting croquettes to life.

For the Tuna Croquettes:

• 1 (6 1/2 ounce) can tuna, drained
• 3 1/2 ounces cream of mushroom soup (this is approximately 1/3 of a standard 10.5 oz can)
• 1/4 cup finely chopped celery OR 1/4 cup finely chopped green pepper (choose your preference or a mix!)
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1/2 cup dry breadcrumbs
• Salt and freshly ground black pepper, to taste
• Butter, for frying

For the Sauce:

• 7 ounces cream of mushroom soup (this is approximately 2/3 of a standard 10.5 oz can)
• 2 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley
• 2-3 tablespoons milk, to thin out to desired consistency

Equipment Needed

To craft these delightful croquettes, you’ll find these tools indispensable:

• A medium mixing bowl
• A fork or pastry blender for mixing
• A skillet or frying pan
• A small saucepan for the sauce
• A spatula or flipper for turning the croquettes
• A serving platter

Instructions

Follow these steps to create perfectly golden and tender tuna croquettes.

1. Prepare the Tuna Mixture: In your medium mixing bowl, combine the drained tuna, 3 1/2 ounces of cream of mushroom soup, your chosen celery or green pepper, the lightly beaten egg, and the lemon juice. Season generously with salt and pepper.
2. Incorporate Breadcrumbs: Add the 1/2 cup of dry breadcrumbs to the tuna mixture. Gently mix everything together until just combined. Be careful not to overmix, as this can make the croquettes tough.
3. Shape the Croquettes: With lightly dampened hands, carefully form the mixture into croquette shapes. Traditionally, these are oblong or oval, about 2-3 inches long and about 1 inch thick. Aim for uniformity so they cook evenly.
4. Chill the Croquettes: Place the shaped croquettes on a plate or baking sheet lined with parchment paper. Cover them loosely and chill in the refrigerator for a few hours (at least 2 hours, but up to overnight). This crucial step helps them firm up, making them easier to handle and preventing them from falling apart during cooking.
5. Prepare the Sauce: While the croquettes are chilling or just before you plan to cook them, whisk together the 7 ounces of cream of mushroom soup, mayonnaise, chopped parsley, and 2 tablespoons of milk in a small saucepan.
6. Heat the Sauce: Place the saucepan over low heat. Stir occasionally until the sauce is heated through and has a smooth, pourable consistency. If it’s too thick, add the remaining 1 tablespoon of milk, or a little more, until you reach your desired consistency. Keep warm.
7. Fry the Croquettes: Once the croquettes have chilled sufficiently, heat a generous amount of butter in your skillet over medium heat. You want enough butter to generously coat the bottom of the pan, about 1-2 tablespoons.
8. Brown the Croquettes: Carefully place the chilled croquettes into the hot butter, being sure not to overcrowd the pan. You may need to work in batches. Brown them on both sides until they achieve a beautiful golden-brown color. This usually takes about 2-3 minutes per side.
9. Cook Through: Once browned, cover the skillet with a lid. Reduce the heat to low and continue to cook for 10 minutes. This gentle cooking allows the inside of the croquettes to heat through and become tender without drying out.
10. Serve: Arrange the hot tuna croquettes on a serving platter. Spoon the warm sauce generously over the croquettes. Serve immediately.

Expert Tips & Tricks

• Tuna Choice: While any canned tuna will work, albacore tuna in water or oil often yields the best texture and flavor for this recipe. Just ensure it’s well-drained to avoid a mushy mixture.
• Draining is Key: Don’t skimp on draining the tuna thoroughly. Excess moisture is the enemy of a firm croquette.
• Chopping Fineness: For the celery or green pepper, aim for a fine dice. This ensures they distribute evenly throughout the croquettes and add subtle pops of flavor and texture without being overpowering.
• The Chill Factor: I cannot stress enough how important the chilling step is. It’s the secret to perfectly shaped croquettes that hold their form. If you’re short on time, at least 30-60 minutes in the freezer can help, but a few hours in the fridge is ideal.
• Sauce Consistency: The milk is your friend in achieving the perfect sauce consistency. Start with 2 tablespoons and add more if needed. You want a sauce that’s creamy and coats the croquettes beautifully, not too thick or too thin.
• Butter for Frying: Don’t be shy with the butter! It not only prevents sticking but also imparts a wonderful richness and helps achieve that quintessential golden crust.

Serving & Storage Suggestions

These old-fashioned tuna croquettes are best served piping hot, their comforting aroma filling the room. They are a meal in themselves, but can also be accompanied by a simple side salad with a light vinaigrette, steamed green beans, or buttery mashed potatoes. The creamy sauce is essential for that authentic experience.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm them in a skillet over low heat with a touch more butter, or place them on a baking sheet in a preheated oven at 325°F (160°C) for about 10-15 minutes, until heated through. The sauce can be reheated separately in a saucepan or microwave.

Nutritional Information

Please note that nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	320.9 kcal
Calories from Fat	136 kcal
Total Fat	15.1 g	23%
Saturated Fat	3.6 g	17%
Cholesterol	97.8 mg	32%
Sodium	896.1 mg	37%
Total Carbohydrate	24.5 g	8%
Dietary Fiber	1.1 g	4%
Sugars	4 g	16%
Protein	21.1 g	42%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore these variations:

• Herbal Infusion: Add a teaspoon of dried dill or a pinch of nutmeg to the tuna mixture for an extra layer of flavor.
• A Brighter Bite: If you don’t have lemon juice, a splash of white wine vinegar can offer a similar acidic lift.
• Crispier Coating: For an even crispier exterior, you can lightly dredge the chilled croquettes in flour, then egg, and then breadcrumbs before frying. This will require a bit more careful handling.
• Spicy Kick: For those who enjoy a little heat, a pinch of cayenne pepper or a dash of hot sauce in the tuna mixture can be a delightful addition.
• Vegetable Swap: Instead of celery or green pepper, finely minced onion or shallots can be used. Sauté them briefly before adding to the mixture to mellow their flavor.

FAQs

Q: Can I make the tuna croquettes ahead of time?
A: Yes, the shaped croquettes can be made and chilled in the refrigerator for up to 24 hours before cooking. The sauce can also be made ahead and gently reheated.

Q: What’s the best way to prevent the croquettes from falling apart when frying?
A: The most important step is to chill them thoroughly. This allows them to firm up, making them much more stable during the frying process.

Q: Can I bake these instead of frying them?
A: While frying yields the most authentic texture and flavor, you can bake them. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and heated through. They won’t be quite as crisp as fried.

Q: My sauce seems too thick. How can I thin it out?
A: You can add more milk, a tablespoon at a time, stirring until you reach your desired consistency. A splash of cream would also work for a richer sauce.

Q: Can I use fresh tuna instead of canned?
A: While canned tuna is traditionally used and works well due to its texture, you could technically use cooked fresh tuna. However, it might require adjusting the amount of breadcrumbs to achieve the right consistency, and the flavor profile will be different.

Final Thoughts

There’s a profound satisfaction in recreating dishes that evoke cherished memories. These Old Fashioned Tuna Croquettes are more than just a recipe; they are a culinary heirloom, a tangible link to the past. I encourage you to embrace the simple joy of making them, to savor each golden bite, and perhaps, to create new memories around your own table. Serve them with love, and watch as they bring smiles and contented sighs, just as they always have. They pair beautifully with a crisp glass of dry white wine or even a classic iced tea. Enjoy!