Tuna Croquette

Ingredients Instructions
From Aaron's kitchen

Tuna Croquette

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Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Base & Aromatics

  • 7 cans of tuna (drained) (0:46)
  • 1 yellow onion (roughly chopped) (0:06)
  • 1 bushel of green onions (chopped) (1:30)
  • 5 cloves of garlic (freshly pressed) (2:15) [1]

Binders & Seasonings

  • 7 whole eggs (6:22)
  • 30 g all-purpose flour (2:55)
  • 50 g panko breadcrumbs (3:02)
  • 44.5 mL chili spice blend of choice (Macedonian chili spice used in the video) (4:02)
  • 29.5 mL Creole seasoning (4:11)
  • 29.5 mL "Slap Ya Mama" seasoning (4:11)
  • 29.5 mL Everything But the Bagel seasoning (4:36)
  • 29.5 mL onion powder (4:45)
  • 22 mL garlic powder (4:25)
  • 10 mL salt (4:57)
  • Cooking oil for frying (such as avocado oil or olive oil) (8:17) [1]

The Seasoning Blend

Divided equally into two portions—one half for the wet batter bowl and one half for the dry flour bowl.

  • Slap Ya Mama Cajun seasoning: 29.5 mL 
  • Creole seasoning: 29.5 mL 
  • Lemon pepper seasoning (such as Smoke and Fire brand): 10 mL 
  • Garlic powder: 10 mL 
  • Crushed red pepper flakes: 10 mL 
  • Tajín seasoning: 10 mL 
  • Sazón packet (Seafood style or traditional): 1 packet 
  • Chicken bouillon cube: 1 cube (crushed completely and reserved specifically for the dry batter mix) 
  • Sea salt: 10 mL (use selectively; most pre-blended spices carry heavy sodium properties) 

Step-by-Step Cooking Instructions

Step 1: Chop the Aromatics

  1. Roughly chop your yellow onion and the bushel of green onions (0:06).
  2. Place the drained canned tuna into a large mixing bowl, and add the chopped onions (0:46).
  3. Use a garlic press to crush 5 cloves of fresh garlic directly into the bowl (2:15).

Step 2: Add Binders & Seasoning

  1. Place the bowl on a kitchen scale (2:28). Add 30 g of flour and 50 g of panko breadcrumbs (2:55). (Tip: Aaron originally meant to only use panko, but accidentally added flour—you can omit the flour if you prefer a lighter binder!) (3:02).
  2. Crack 4 whole eggs into the mixture to start (3:31).
  3. Add all of your spices: chili spice, Creole seasoning, "Slap Ya Mama", garlic powder, Everything But the Bagel seasoning, onion powder, and salt (3:56).

Step 3: Mix and Shape the Patties

  1. Put on a pair of kitchen gloves and use your hands to thoroughly mix and scrunch everything together—similar to mixing a meatloaf (5:10).
  2. Because 7 cans of tuna make a massive batch, the mixture might look too dry (5:44). If needed, add 3 more whole eggs (bringing the total to 7 eggs) to get a wet but shapeable consistency (5:44).
  3. Line a large plate with parchment paper (5:19). Scoop up the mixture and shape them into generous, large hamburger-sized patties (5:44).

Step 4: Pan-Fry to Perfection

  1. Because this recipe makes a lot of leftovers, heat up two skillets at the same time to speed up the process (7:11).
  2. Add a generous layer of avocado oil or olive oil to the bottom of the pans for a shallow fry (8:17). Set the stoves to low-medium heat (8:06).
  3. Once the oil is hot, carefully drop the patties into the pans (8:40).
  4. Since canned tuna is already cooked, you are just looking for texture (8:52). Fry each side until a deep, beautiful, crunchy golden crust forms (9:34).
  5. Remove from the pans and serve warm! Aaron suggests pairing these savory, salty croquettes with something smooth and creamy, like mashed potatoes (10:45).

Recipe from Aaron in the Kitchen. View the original page.

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