I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.
- add salt & freshly ground black pepper
- add 2 tablespoons capers, minced (optional)
- add 2 tablespoons butter
- add breadcrumbs
- add flour
- add 2 eggs
- add 1 (7 ounce) can tuna in water
- add 1/4 cup all-purpose flour
- add milk
- add 1/4 cup minced parsley
- add 1/2 cup pimento stuffed olives
- add 1 medium onion
- add vegetable oil (for frying)
- Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Drain the tuna and measurethe liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened. Seasone wit salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
- Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
- Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.