Tuna Croquettes

Drain tuna, collect brine. Fill up to 350 ml with milk (for 4 servings). Cut the tuna into pieces.

Heat olive oil in a small saucepan and sauté onion in it for about 4 min until soft but not brown. Stir in the flour and sauté for 2 min. Remove from heat and stir in half of the milk mixture. Reheat and stir in the rest of the milk. Simmer on low heat for 8 min, stirring repeatedly. Remove saucepan from heat and stir in juice of one lemon, parsley, tuna, one-third of the eggs, salt and pepper.

Form into a small baking dish, cool, cover and refrigerate for 2-3 hours. Pour remaining eggs into a deep dish, bread crumbs into another dish. Roll small balls of tuna mixture first in egg, then in bread crumbs on the other side and coat them equally. Fry in olive oil at 180 °C in several portions until crispy and golden brown. Drain with a slotted spoon on kitchen roll.

Serve hot with lemon slices and watercress.

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