This recipe is extracted from the Laurent Mariotte's website.
Laurent Mariotte is a journalist, cook and columnist who offers simple, tasty and quick recipes. With few or basic ingredients (it's the kitchen in the closet), it offers recipes that will appeal to the youngest.
You can make this recipe with your children (at least until the baking part). They'll have fun making the coquettes and shaping them! We thought of these recipes during the containment, but it's also a great idea to on a rainy day ...
INGREDIENTS (for 4 people):
- 400 g canned tuna in brine
- 150 of stale bread crumbs
- 1 tablespoon mayonnaise (preferably homemade)
- 1 untreated lemon
- 1 egg
- a few sprigs of tarragon
- 10 cl of neutral oil
- Salt, freshly ground pepper
- Remove the crust from the bread, cut it into cubes and put it in a bowl
- Drain the tuna over the salad bowl to soak the bread cubes in the juice.
- In another bowl, crumble the tuna with a fork.
- Add the lemon zest and juice. Then the mayonnaise, a touch of Espelette pepper and the egg.
- Finely chop the tarragon and add it to the mixture
- Salt and pepper
- Form balls of the mixture with your fingers and flatten them slightly
- Heat the oil in a non-stick pan.
- Brown the tuna croquettes for 3 to 4 minutes per side
- Serve hot with a green salad, raw vegetables or rice for a more substantial meal