Best 8 Tortuga Tuna Croquettes With Ginger Lime Creme Fraiche Recipes

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In the culinary world, where creativity meets taste, there exists a dish that tantalizes taste buds and captivates the senses—the Tortuga Tuna Croquettes with Ginger Lime Creme Fraiche. This culinary masterpiece is a harmonious blend of flavors and textures that transports you to a tropical oasis. Dive into this culinary adventure as we explore the depths of this delectable dish, from its crispy exterior to its tender and succulent interior, complemented by the vibrant ginger lime creme fraiche. Let us embark on a journey to discover the perfect recipe that will unveil the true essence of this tantalizing creation.

Let's cook with our recipes!

TUNA CROQUETTES



Tuna Croquettes image

I was gearing up from the Zaar World Tour. When looking at some Jewish cooking websites I stumbled onto an old favorite and then realized it wasn't posted here. So, here goes, feel free to adjust seasonings for your personal taste.

Provided by PaulaG

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 (6 ounce) cans canned tuna
1 cup wheat germ (untoasted)
2 eggs, lightly beaten
2 -3 tablespoons tomato juice
1 -2 tablespoon fresh dill, chopped or 1/2-3/4 teaspoon dried dill
black pepper, to taste
cooking oil

Steps:

  • In a large bowl, combine all the ingredients; nix well.
  • Shape the mixture into 4 equal size patties.
  • Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
  • Drain on paper towels to absorb excess oil.

Nutrition Facts : Calories 249.3, Fat 7.7, SaturatedFat 1.9, Cholesterol 128.7, Sodium 379.1, Carbohydrate 15.4, Fiber 3.8, Sugar 0.3, Protein 29.9

TUNA CROQUETTES



Tuna Croquettes image

Make and share this Tuna Croquettes recipe from Food.com.

Provided by baezus

Categories     Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

24 ounces of canned tuna in water
2/3 cup matzo meal
1/4 cup mayonnaise
4 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon minced dried onion
1/2 teaspoon salt
2 tablespoons canola oil

Steps:

  • In a medium-sized bowl. mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form in to small patties or croquettes.
  • Heat canola oil in a large skillet. When the oil is hot, place the croquettes in the pain in a single layer, working in batches if necessary, and fry for 3-4 minutes each side until golden-brown.

TUNA CROQUETTE



Tuna Croquette image

Provided by Alton Brown

Categories     appetizer

Time 31m

Yield 8 appetizer size croquettes

Number Of Ingredients 9

1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
2 green onions, chopped fine
2 teaspoons Dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing

Steps:

  • Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
  • Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

TORTUGA TUNA CROQUETTES WITH GINGER LIME CREME FRAICHE



Tortuga Tuna Croquettes With Ginger Lime Creme Fraiche image

Make and share this Tortuga Tuna Croquettes With Ginger Lime Creme Fraiche recipe from Food.com.

Provided by Miss Fannie

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/3 cup sour cream
1/3 cup heavy cream
1 tablespoon lime zest
1 teaspoon ground ginger
1 cup drained canned albacore tuna
2 eggs
1/2 cup mayonnaise
1/2 cup plain breadcrumbs
1/2 cup desiccated coconut
3 -4 tablespoons coconut oil
2 tablespoons fresh lime juice
2 tablespoons grated fresh ginger
1 tablespoon honey

Steps:

  • Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest.
  • In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.

CRISPY TUNA CROQUETTES



Crispy Tuna Croquettes image

Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.

Provided by MariaTheSoaper

Categories     Appetizers and Snacks     Tapas

Time 3h41m

Yield 8

Number Of Ingredients 21

1 egg yolk, at room temperature
3 large cloves garlic, minced
1 tablespoon lemon juice
5 tablespoons extra-virgin olive oil
5 tablespoons canola oil
salt and ground black pepper to taste
1 pinch Spanish paprika
¼ cup butter
¼ cup all-purpose flour
¾ cup milk
1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon juice
½ teaspoon lemon zest
1 dash ground nutmeg
salt and ground black pepper to taste
2 eggs
2 cups panko bread crumbs
vegetable oil for frying

Steps:

  • Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
  • Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
  • Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
  • Whisk 2 eggs in a small bowl.
  • Pour panko bread crumbs into a shallow dish.
  • Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
  • Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 24 g, Cholesterol 93.9 mg, Fat 29.1 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7 g, Sodium 248.4 mg, Sugar 1.3 g

OLD FASHIONED TUNA CROQUETTES



Old Fashioned Tuna Croquettes image

Make and share this Old Fashioned Tuna Croquettes recipe from Food.com.

Provided by spice queen

Categories     Lunch/Snacks

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 (6 1/2 ounce) can tuna, drain
3 1/2 ounces cream of mushroom soup (1/3 of a 10-1/2 oz. can)
1/4 cup celery or 1/4 cup green pepper
1 egg, slightly beaten
1 tablespoon lemon juice
1/2 cup dry breadcrumbs
salt & pepper
7 ounces cream of mushroom soup (2/3 of a 10-1/2 oz. can)
2 tablespoons mayonnaise
2 tablespoons parsley
2 -3 tablespoons milk, to thin out

Steps:

  • Combine tuna mixture and form into croquettes.
  • Chill a few hours before frying.
  • Brown both sides in butter. Cover and cook on low 10 minutes.
  • Combine sauce ingredients and heat on stove or in microwave.
  • Serve sauce over croquettes.

TUNA TARTARE WITH LIME CRèME FRAîCHE



Tuna Tartare with Lime Crème Fraîche image

Categories     Sauce     Lime     Tuna     Summer     Kosher

Yield makes 24 (serves 8 to 12)

Number Of Ingredients 13

1/2 pound skinless sushi-grade ahi tuna
2 teaspoons extra-virgin olive oil
1/2 large jalapeño chile, seeded and finely minced
2 tablespoons finely minced red onion
2 teaspoons toasted sesame seeds
1/2 teaspoon grated lime zest
1 teaspoon soy sauce
1/4 teaspoon fleur de sel or sea salt
1/3 cup crème fraîche
1 teaspoon freshly squeezed lime juice
Kosher salt
24 fried wontons (page 49), shrimp crackers, rice crackers, or thin toasts
Finely minced scallions for garnish

Steps:

  • Cut the tuna into neat, small dice. Place in a bowl set over ice. Stir in the olive oil, jalapeño, onion, sesame seeds, lime zest, soy sauce, and fleur de sel. In a deep bowl, whisk the crème fraîche, lime juice, and a pinch of kosher salt to soft peaks.
  • Spoon the tartare onto the fried wontons, dividing it evenly. Top each serving with a small dollop of the whipped crème fraîche and garnish with a sprinkle of scallions. Serve immediately.
  • Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.

TUNA & OLIVE CROQUETTES



Tuna & Olive Croquettes image

I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.

Provided by fluffernutter

Categories     Tuna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 medium onion, minced
1/4 cup all-purpose flour
1 (7 ounce) can tuna in water
milk
salt & freshly ground black pepper
1/2 cup pimento stuffed olive
1/4 cup minced parsley
2 tablespoons capers, minced (optional)
flour, for coating
2 eggs, beaten
breadcrumbs, for coating
vegetable oil (for frying)

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.
  • Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
  • Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
  • Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
  • Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.

Nutrition Facts : Calories 195.6, Fat 9.9, SaturatedFat 4.9, Cholesterol 142.9, Sodium 275.2, Carbohydrate 9.2, Fiber 0.7, Sugar 1.4, Protein 16.7

Tips:

  • For a crispy exterior and moist interior, use a combination of bread crumbs and cracker crumbs.
  • To prevent the croquettes from falling apart, be sure to mix the tuna and breadcrumb mixture thoroughly and chill it before frying.
  • If you don't have ginger-lime crème fraîche, you can substitute plain crème fraîche and add a squeeze of lime juice and a pinch of ginger powder.
  • Serve the croquettes hot with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or rémoulade.

Conclusion:

Tortuga tuna croquettes with ginger-lime crème fraîche are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. The combination of tuna, bread crumbs, and spices creates a flavorful and satisfying croquette, while the ginger-lime crème fraîche adds a refreshing and tangy touch. Whether you're a fan of tuna croquettes or just looking for a new appetizer to try, this recipe is sure to please.

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