Tuna croquettes

Method

To prepare these delicious tuna and ricotta croquettes, start by draining the tuna filets in olive oil in a large bowl. Add the egg and ricotta and season with salt and pepper and a generous drizzle of Fruttato Extra Virgin Olive Oil. Add 5-6 tbsps. of panko breadcrumbs and mix until soft but not sticky.

Shape the mix into balls with a diameter of about 3-4 cm, and roll them in the panko breadcrumbs to create a crisp crust. No more egg is required for this step.

Place the balls on an oven tray and bake at 180°C for 15-20 minutes until golden brown and crisp on the outside. Serve the croquettes with a sauce made by mixing mayonnaise with red pesto sauce. Garnish with a few fresh thyme leaves and sprinkle with sesame seeds to add some extra decoration and crunch.