Polpettone di Tonno con Cippole Carmelate

(Tuna  Croquettes)


4 Large Onions - yellow and sliced into thin rounds
2 Cups Tuna in olive oil
1 Yellow Onion - diced
1/4 Cup Parsley - Italian flat & minced
2/3 Cup Broccoli Raab leaves - Young Raab (or Rape) is best. 
1 Lg. Egg
1/2 Cup Bread Crumbs
1/4 Cup Olive oil - Extra virgin
1/2 Tsp. Oregano leaves - dry
1/4 Tsp. Tarragon Leaves - dry


Put the onions into a lightly oiled large fry  pan.  Cook over medium heat for about 20 minutes, stirring often.  Lower the heat to medium low and continue caramelizing the onions for another hour or so.  Do not add sugar.  The onions have plenty of natural sugar and this will become apparent as they cook.  If time is short, the onions can be cooked more quickly, but will have to be watched to assure that they do not burn or stick to the pan.  It is best to start them about 1 to 1 1/2 hours before they are needed.


Put all of the ingredients into a large mixing bowl.  Mix well for 2-3 minutes or until all of the ingredients are amalgamated.  Set aside for 10-15 minutes to allow the bread crumbs to absorb liquid.  If at the end of this time the mixture is too dry to hold the shape of a ball, add 2-3 tsp. of olive oil.  If too loose add 1/4 cup of bread crumbs, mix an allow to sit for another 5 minutes.

Shape the croquettes into flattened balls about 2 to 2 1/2 inches in diameter and an inch thick.  As they are made place them on an oiled and rimmed baking sheet .   It is convenient to line the sheet with either aluminum foil or parchment paper.

Once laid out, add salt and pepper to taste.  Bake at 400  for 8 minutes on each side.  After tuning them over the first time, and prior to returning them to the oven,  they may be sprinkled with lemon or line juice if desired.  At the end of 16 minutes,  the croquettes should be browned and crisp on the exterior.  If not, bake for another 2-3 minutes on each side.

Serve the tuna croquettes with the caramelized onions.  A nice presentation is made by setting the croquettes on a bed of the caramelized  onions, and then spooning more of the onions over the tuna.  A final sprinkle of olive oil and lemon juice is nice.

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Last updated on:06/03/99 12:51:14 AM