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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Tuna Croquettes

A tangy avocado-buttermilk sauce gives these simple croquettes fresh appeal. Serve them with lettuce or on soft hamburger buns.

Southern Living APRIL 2014

  • Yield: Makes 8 servings
  • Hands-on: 20 Minutes
  • Total: 30 Minutes


  • 1 lime
  • 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
  • Lime wedges


1. Grate zest from lime to equal 2 tsp. Cut lime in half; squeeze juice from lime to equal 5 tsp.

2. 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.

3. 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.

4. 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.

5. 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.


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Tuna Croquettes Recipe