Today I wanted to treat my husband to a simple but delicious meal, so I chose to prepare one of his favorites–tuna croquettes. Only problem is that they are not my favorite dish! I decided I would need to come up with a twist–to make them a bit more flavorful, a bit more healthy and a bit more appealing! This recipe definitely hit the spot–we both loved it and it was super satisfying! The result was baked tuna croquettes with a dill cucumber sauce, served over sauteed spinach with baked sweet potato rounds on the side.
For the tuna croquettes:
Preheat oven to 350
Lightly oil a 9 x 13 baking dish to prevent sticking
Mix the following together in a medium glass bowl:
~15 oz canned tuna (we used 3 x 5 oz cans), strained
~6 TBSP panko or Gluten-Free breadcrumbs
~1 TBSP relish (use dill or sweet–I chose sweet)
~1/4 cup diced green bell pepper
~1/4 cup diced green onions
~1/4 cup diced celery
~1 tsp dill weed
~dash of tumeric
~dash of mustard powder
~dash of paprika
~dash sea salt to taste
~dash cracked black pepper to taste
~2 eggs whisked
***I typically don’t cook with eggs but I’ve had trouble binding patties in the past with just egg whites so until I find a solution, I will go with 2 cage-free, organic brown eggs! Stay tuned for a tweak!
Combine all ingredients evenly. Form patties and place in baking dish (I made 5 burger-sized patties)
Bake for 20 minutes, using a spatula to gently flip after 12-15 minutes
~1/2 diced cucumber
~1/2 cup nonfat plain Greek yogurt
~1/2 tsp dill weed
Combine all ingredients in a food processor. (I used my trusty Kitchen Ninja!)
Saute spinach in a skillet with a little minced garlic until the spinach is wilted. Note: you must use a pretty good bit of raw spinach as it wilts down significantly!
Serve the croquettes over the spinach, and lightly drizzle in Cucumber Dill Sauce! OK well that was the plan, but we did both end up adding more dill sauce because it was so delicious and complimented the tuna perfectly! With the nonfat Greek yogurt, you can’t go wrong!
For skin-friendly recipes, be sure to choose Organic Yogurt and Eggs. I often recommend avoiding dairy altogether for anyone suffering from acne or extremely oily skin. I hope that you enjoy this recipe as much as my hubby and I did and I appreciate your feedback! Buon Appetite!