A tangy avocado-buttermilk sauce gives these simple croquettes fresh appeal. Serve them with lettuce or on soft hamburger buns.
1/2 cup mayonnaise, divided
1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
1 avocado, mashed
5 tablespoons buttermilk
1/4 teaspoon salt
3 (5-oz.) cans solid white tuna in water, drained
1 large egg, lightly beaten
1/3 cup sliced green onions
1 1/4 cups seasoned panko (Japanese breadcrumbs)
1/4 cup butter
Butter lettuce leaves
How to Make It
Grate zest from lime to equal 2 tsp. Cut lime in half; squeeze juice from lime to equal 5 tsp.
Process 1/4 cup mayonnaise, 1/4 cup cilantro, next 3 ingredients, 1 Tbsp. water, and 3 tsp. lime juice in a food processor until smooth.
Preheat oven to 350°. Stir together tuna, next 2 ingredients, lime zest, and remaining 1/4 cup mayonnaise, 1/4 cup cilantro, and 2 tsp. lime juice. Gently stir in 2/3 cup panko. Shape mixture into 8 (2-inch-wide) patties. Dredge in remaining panko.
Melt butter in a large nonstick ovenproof skillet over medium heat; add patties to skillet, and cook 3 to 4 minutes on each side or until browned. Transfer to oven.
Bake at 350° for 10 minutes. Serve over lettuce with avocado mixture and lime wedges.
Note: We tested with Bumble Bee Solid White Albacore in Water.