My mom used to make tuna croquettes for us when I was growing up. I know I mentioned that my mom didn't cook well, but she did try on occasion. Although when she did make them, I couldn't eat them again for about a month since they made me feel a little queasy afterwards, but I digress.
My version is much lighter and less greasy (they're baked not fried). I added Adobe seasoning, which I found at Penzy's but it's not necessary to add it. Or you can substitute any other spice seasoning. I served it with whole wheat couscous, but you can serve it with any rice dish or even some pasta.
2 cans (6 ounces each) solid white tuna in water
1/4 cup fat-free egg substitute
1/4 cup seasoned bread crumbs, divided
1 tablespoon light mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon Adobo seasoning (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Drain tuna well and add to a large bowl. Add the egg substitute, half of the bread crumbs, the mayonnaise, mustard, seasoning (if using), salt and pepper. Mix well. Form the mixture into 6 patties. Place the remaining bread crumbs on a plate. Pat the patties into the remaining bread crumbs to coat. Chill patties for about 1 hour.
Preheat oven to 375F. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place tuna patties on the prepared baking sheet. Spray patties with some of the cooking spray. Bake for 25 minutes, turning halfway through, until lightly browned. (If you would like them more crisp, place them under the broiler for about 5 minutes, but make sure to keep an eye on them!)
(Each serving, 2 patties, is 4 points!)