Deviled tuna croquettes in yogurt sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (6-7 oz each) tuna |
| 1 | each | Clove garlic, minced |
| ½ | cup | Finely chopped onion, divided |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cumin, divided |
| 1¾ | teaspoon | Coriander, divided |
| 2 | eaches | Eggs |
| ¼ | cup | Dry bread crumbs |
| 2 | tablespoons | Margarine |
| ⅛ | teaspoon | Cayenne |
| ½ | teaspoon | Paprika |
| 2 | cups | Plain yogurt |
| 1½ | tablespoon | Flour mixed with 1/4 c cold water |
| ½ | teaspoon | Dill |
| ½ | teaspoon | Sugar |
Directions
Drain tuna, break into fine flakes. Add garlic, ¼ c chopped onion, salt, ½ tsp cumin, ¾ tsp coriander, eggs & bread crumbs; mix well. Shape into 1½" round croquettes. Place in shallow baking pan & bake, uncovered, 350/30-40 min. or until golden brown. Sauce: Melt butter. Add remaining ¼ c onion, 1 tsp coriander, ½ tsp cumin, cayenne & paprika; cook until onion is tender. Remove from heat; stir in yogurt, flour mixture, dill & sugar. Add baked tuna & heat, covered, over low heat. Do not boil. Makes about 12 croquettes.
Hope you enjoy this one, too! Susan/Michigan POSTED: 02/24/90 11:53 AM FROM: SUSAN COHOON (CWJP71A) Submitted By ROBERTA BELANGER On 10-03-95