- 2 cans La Sirena tuna in olive oil
- 2 tablespoons butter
- 1 tablespoon onion, chopped
- 2 tablespoons flour
- 1/2 cup milk
- salt and pepper to taste
To batter the croquettes:
- 1 cup flour
- 2 eggs, lightly beaten and seasoned with salt and pepper
- Frying oil
In a pot, melt the butter and add the onion. Being translucent, add the flour, cook until golden brown. Add the hot milk beating little by little until it thickens, then add the tuna and season to taste. Let cool.
Line the croquettes with 2 tablespoons of the prepared tuna. Cover them first with flour, then pass them through seasoned beaten egg and finally breadcrumbs.
In a pan pour plenty of oil and when it is hot, fry the croquettes. Once they are lightly browned, place them on a plate covered with absorbent paper towels. Serve hot.