Croquettes are a great way to stretch a pricy type of fish--in this case tuna belly--and turn it into a satisfying dish. They are also deeply delicious, with a crisp, golden brown exterior and a creamy interior that starts with a velvety bechamel sauce and includes tuna and piquillo peppers, available at most supermarkets (or substitute roasted red bell peppers). These mini croquettes make perfect, two-bite, no-fork cocktail nibbles, or a starter course for a sit-down meal.
- 80 grams butter
- 80 grams flour
- milk (1 lt.)
- 390 grams peppers (piquillo, may be substituted with charred red bell peppers)
- 110 grams tuna (belly, shredded)
- 1 egg
- cooking oil
- Melt the butter and add the flour, cook until golden brown. Then add the hot milk, stirring constantly. Once it is mixed, add nutmeg and salt.
- In the blender, mix 3 or 4 piquillo peppers and a few tablespoons of the bechamel. Blend thoroughly.
- Add this mixture to the rest of the bechamel and the shredded tuna belly.
- Pour onto a tray and refrigerate for a few hours.
- Make the croquettes and cover with egg and breadcrumbs.
- Fry in plenty of hot oil.