Piquillo Pepper and Tuna Belly Croquettes

Kristin H.: "When I asked for piquillo peppers at my grocery s…" Read More


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 peppers (piquillo, may be substituted with charred red bell peppers)
  • 110 grams tuna (belly, shredded)
  • 1 egg
  • breadcrumbs
  • cooking oil


  1. 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.
  2. In the blender, mix 3 or 4 piquillo peppers and a few tablespoons of the bechamel. Blend thoroughly.
  3. Add this mixture to the rest of the bechamel and the shredded tuna belly.
  4. Pour onto a tray and refrigerate for a few hours.
  5. Make the croquettes and cover with egg and breadcrumbs.
  6. Fry in plenty of hot oil.
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Kristin H. 25 May 2015
When I asked for piquillo peppers at my grocery store, they looked at me like I was crazy. I used red bell peppers instead in this interesting side. They are very flavorful and so simple to make. I don’t like the fact that they are deep-fried, but you cannot win them all now can you? The insides just melt into your mouth. Be sure to serve these when they are piping hot. I didn’t like them as well when they were cold.