Tuna Croquettes with Wasabi Mayonnaise

Cook time 20 minutes
Servings 6-8


2x 200g pieces of tuna (or 370g canned tuna)
350g mashed potato, cold
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of ½ a lemon
1 tbs capers
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten
Salt & pepper

For coating:
2 eggs, whisk with a little water
100g (¾ cup) flour
150g (3 cups) panko breadcrumbs
Light olive oil, for frying

1/3 cup mayonnaise
1 tsp lemon juice
1 tsp wasabi paste (optional)

120ml (approx) vegetable oil, for shallow frying

Tuna Croquettes with Wasabi Mayonnaise


Combine the mayonnaise, lemon juice and the wasabi (you may add extra if you like) and season to taste. 

If cooking your own tuna: Pre heat the oven to 180?C. Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.

Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes.  Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil. Serve hot or cold with the mayonnaise.