Tuna Croquette

• 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]

• 7 whole eggs (6:22)
• 30 g all-purpose flour (2:55)
• 50 g panko breadcrumbs (3:02)
• 3 tablespoons chili spice blend of choice (Macedonian chili spice used in the video) (4:02)
• 2 tablespoons Creole seasoning (4:11)
• 2 tablespoons "Slap Ya Mama" seasoning (4:11)
• 2 tablespoons Everything But the Bagel seasoning (4:36)
• 2 tablespoons onion powder (4:45)
• 1 ½ tablespoons garlic powder (4:25)
• 2 teaspoons salt (4:57)
• Cooking oil for frying (such as avocado oil or olive oil) (8:17) [1]

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: 2 tablespoons 
• Creole seasoning: 2 tablespoons 
• Lemon pepper seasoning (such as Smoke and Fire brand): 2 teaspoons 
• Garlic powder: 2 teaspoons 
• Crushed red pepper flakes: 2 teaspoons 
• Tajín seasoning: 2 teaspoons 
• 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: 2 teaspoons (use selectively; most pre-blended spices carry heavy sodium properties) 

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).

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).

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).

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).