Tuna Croquettas with Smoked Paprika Aioli

Ingredients

Tuna Croquettas

• 1/2
  
  cup 1/2 of an onion chopped finely
  
• 5
  
  ounces can tuna in oil (drained)
  
• 2
  
  anchovies in oil
  
• 1
  
  cup milk
  
• 4
  
  tablespoons flour
  
• 1
  
  pinch smoked paprika
  
• 
  
  pepper
  
• 3
  
  tablespoons olive oil
  
• 2
  
  teaspoons chopped parsley
  
• 1
  
  cup breadcrumbs
  
• 2
  
  egg whites
  
• 2
  
  tablespoons water
  
• 
  
  vegetable oil
  

Smoked Paprika Aioli

• 2
  
  egg yolks (room temperature)
  
• 1
  
  cup olive oil
  
• 3
  
  tablespoons lemon juice (room temperature)
  
• 2
  
  teaspoons smoked paprika
  
• 1/8
  
  teaspoon cayenne
  
• 3
  
  tablespoons canned chopped fire roasted tomatoes
  
• 1-2
  
  cloves garlic minced, about 1/2 teaspoon
  

Directions

Tuna Croquettas

1. Saute the onion in olive oil, until translucent, about 10 minutes.
2. Halfway through cooking the onions add the anchovies and let them dissolve by mashing them, making a paste and evenly distributing them throughout the onions.
3. Add the flour 1 tablespoon at a time by whisking it in, making sure the prior tablespoon of flour is incorporated before adding the next.
4. Next add the milk by whisking it in. Heating the milk so it is at room temperature will make it less likely to crack the roux, I microwaved mine for 20 seconds. Like the flour, I add this in 3-4 steps, making sure the prior dose is incorporated before adding the next.

5. Remove from heat and add in the tuna, paprika, parsley and pepper.
6. Place in the fridge to cool for 2-3 hours.
7. Once chilled, make an egg wash with the egg whites and water, whisk with a fork until combined. Using about a two teaspoon sized piece of dough roll into oblong dumplings, roll in bread crumbs, then egg wash, bread crumbs again, place on a plate covered with wax or parchment paper.

   For the sake of uniformity and presentation I used an actual teaspoon (which held 2 a teaspoon measurement) for scooping the dough, then I boxed it by pressing on the sides and top and forming them to the width of my palm.

8. When all are assembled place in freezer on plate with wax paper about another 2 hours, at this point they can be fried or stored in a freezer bag for another time.
9. Heat vegetable oil in a pan about 1/2 an inch deep to about 300 degrees. Fry croquettas turning once, about 3 minutes total, drain on paper towels.

Smoked Paprika Aioli

1. To make the sauce, add the egg yolks and tomatoes to a blender with a tablespoon of the oil, start on low, stream in the oil and spices, increase speed to medium, then add the lemon juice. Blend for about a minute or two until it becomes a mayonnaise.

   I don’t like being accosted by raw garlic. I usually roast mine in the oven with a little olive oil so it softens the garlic and the flavor and then use I it in any recipe calling for raw garlic.