Greek Salad with Tzatziki & Crispy Tuna Croquettes

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Dinner Tonight = Mediterranean Vibes. Practicing social distancing and staying at home means more time to create heart-happy seaside deliciousness. Beautiful Greek Salad with Tzatziki & StarKist E.V.O.O.® Yellowfin Tuna Crispy Croquettes. So good! Make this recipe y’all! Have the best da – you’re awesome. #StarKistEVOO AD

Greek Salad with Tzatziki & Crispy Tuna Croquettes

Makes about 6 servings 

Tuna Croquettes

2 large Russet potatoes 

2 X 2.6 ounce pouches StarKist E.V.O.O. Wild-Caught Yellowfin Tuna

2 tablespoons minced fresh flat-leaf parsley 

2 garlic cloves, minced

Zest of 1 lemon + 1 tablespoon lemon juice 

1 free-range egg + 1 egg yolk 

Sea salt and freshly cracked black pepper 

1 cup gluten free panko breadcrumbs 

½ cup gluten free flour, for dusting 

Vegetable oil, for frying 

Greek Salad 

1 English cucumber, sliced into thin rounds 

1 pint cherry tomatoes, halved 

½ red onion, sliced into thin rounds 

⅓ cup chickpeas, cooked and drained 

½ pound feta cheese, sliced into thin blocks 

½ cup kalamata olives, pitted 

2 tablespoons fresh dill leaves 

2 tablespoons mint leaves 

Flat-leaf parsley, for garnish 

Lemon wedges, to serve 

¾ cup Tzatziki 

Vinaigrette 

2 garlic cloves, minced

1 teaspoon dried oregano 

½ teaspoon Dijon mustard 

¼ cup red wine vinegar 

1 teaspoon sea salt 

½ teaspoon freshly cracked black pepper 

½ cup extra virgin olive oil 

* Note! This recipe makes extra vinaigrette, and will keep in the fridge in an air-tight container for 5 – 7 days. Awesome. 

  1. First, prepare the croquettes. Prick the potatoes all over with a fork and bake for about 45-50 minutes, or until fork tender. (if short on time, microwave on high 
for 10-12 minutes until tender). When the spuds are cool, halve the potatoes and spoon the flesh into a bowl, discarding the skins. 
  2. Mash the potato then stir in the StarKist Yellowfin Tuna, parsley, garlic, lemon zest and juice, and the egg yolk. Mix well, then shape into 8-10 croquettes. Dust each croquette all over with a little flour. Prepare two bowls, one with the beaten egg and one with the panko breadcrumbs. Working one at a time, dip each croquette in the egg, then coat all over with the crumbs.
  3. Heat about 1-inch of vegetable oil in a large sauté pan. Working in batches, fry the croquettes for about 1 1/2 minutes per side until crispy and golden brown. 
  4. While the croquettes are frying, prepare the salad. Place the cucumber, tomatoes, red onion, chickpeas, and olives in a large bowl.
  5. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil until the dressing is thick and emulsified. Pour about ⅓ cup of vinaigrette over the vegetables, then add the olives and toss lightly. 
  6. Swipe the bottom of each plate with a generous portion of tzatziki. Divide the salad onto each plate, then add the feta cheese, and sprinkle over the dill and mint leaves. Add your beautiful croquettes, garnish with flat-leaf parsley, and finish with a lemon wedge. So delicious!

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