Tuna Boat Croquettes

Mrs. Kat W. Daniel
Daingerfield, Tex.


  • 2 cups cooked rice, cooled
  • 1 can (6 1/2 or 7 oz) tuna, flaked
  • 2 tsp minced parsley
  • 1/2 tsp soy sauce
  • 2 Tbsp fresh lemon juice
  • 1 egg yolk

Form into boat shaped croquettes.

Beat slightly:

  • 2 Tbsp water
  • 1 egg white

Dip croquettes in this mixture, drain and coat with bread crumbs. Let the coating dry a few minutes. Fry in deep cooking oil that is heated to 375° for 2 1/2 – 3 minutes, till golden brown. Drain. Arrange lemon “sails” into croquette using quarters of lemons.

Makes 6 – 10 boats.


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