Piquillo Pepper and Tuna Belly Croquettes

Recetas del Señor Señor
Piquillo Pepper and Tuna Belly Croquettes


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.)
  • nutmeg
  • salt
  • 390 grams pepper (piquillo, may be substituted with charred red bell peppers)
  • 110 grams tuna (belly, shredded)
  • 1 eggs
  • bread crumbs
  • cooking oil


  1. 1Melt 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.
  2. 2In the blender, mix 3 or 4 piquillo peppers and a few tablespoons of the bechamel. Blend thoroughly.
  3. 3Add this mixture to the rest of the bechamel and the shredded tuna belly.
  4. 4Pour onto a tray and refrigerate for a few hours.
  5. 5Make the croquettes and cover with egg and breadcrumbs.
  6. 6Fry in plenty of hot oil.
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