Recipe: My mum’s tuna croquettes

Another mum recipe! Tuna croquettes (“croquetas de atún”) was a weeknight dish that was on a semi-regular rotation at our house. I always looked forward to the next time we’d have them. Mum served the croquettes with a lot of rice and some veggies: green beans, peas and carrots that were first blanched in water and then fried in butter. I would always add a big dollop of tomato sauce on my rice. No wonder I was a fat kid!

I’m not complaining but this was the hardest mum’s recipe for me to re-create because she did not give me even a remote approximation of quantities. I do know she uses tuna in oil but I prefer to use tuna in springwater or brine.

My mum's tuna croquettes

  • Servings: 2
  • Difficulty: easy
  • Print


  • 4 medium potatoes
  • 1 medium (185g) can tuna in springwater
  • 1 small egg, beaten (or 1/2 beaten extra large egg)
  • salt and pepper
  • ghee or oil

To serve

  • 125g green beans
  • 2 medium carrots
  • 1/2 cup peas
  • a little butter or extra virgin olive oil
  • salt and pepper


  1. Peel and cube potatoes. Cook in boiling water with salt until tender (about 15 minutes). Drain and mash.
  2. Trim green beans and cut in 3cm pieces.
  3. Peel and chop carrots in sticks.
  4. Steam green beans or blanch in boiling water with salt. Reserve.
  5. Using the same pot and water, steam or blanch carrots. Mix with the green beans.
  6. In the same pot, steam or blanch peas. Mix with the other vegetables. Reserve.
  7. Drain tuna and add to potato, mix well. Season with salt and pepper to taste. Mix in the beaten egg.
  8. Heat ghee or oil in a large pan.
  9. Form patties and fry until golden on both sides and firm to touch.
  10. Sautée the vegetables in a dollop of butter or drizzle with olive oil. Season to taste and serve with the croquettes.

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