Last month I went to a Spanish specialty store in Toronto, the only place where I can find conservas imported directly from Spain. I bought 6 cans of tuna, some in oil and some in water or vinegar. This would have been a perfect recipe, but I just found out my dad ate all of it lol - I'm so mad!
@@TheIAmAwakened Yes, my dad actually still says that's his favourite one and he's going to grab me some this week. Still though, I've been wanting to try a Spanish one and they're not easy to get haha. So I'm still a bit salty.
Tired this in Australia :-) today and it's outstanding... I'm a Kiwi (New Zealander) so it's a Kiwi with Spanish heritage, living in Australia (Aust citizen ), cooking Spain on a Fork, how good is the internet
My mum used to make croquettes often using leftovers and they were fabulous but sadly I never watched her making them, now I know how, thank you. Mum would waste nothing, she was brought up during a difficult time in Spain and food was never wasted. When we moved to Australia in the early '60s, life was much better here but she always held on to her ways of never being wasteful with anything especially food. I will make these and using this method I'll make some with other main ingredients as well.
I think people who went through experiences like that were often very careful with food for the rest of their lives. My mum, brought up during the second world war, was just the same
Bless her. My parent took in two brothers + wives & 1 baby from Madrid into our home in Moonee Ponds (Melbourne Australia) ~ 1960. Many recipes & techniques were shared for 6 years in our home ‼️😋 And we all became speakers of Spanish, Italian & English. And yes, I observed and still practice. " no waste cooking". ❤️
@@JosephIodice-ep1gc We arrived in Melbourne in October '62. We spent 6 months at the migrant hostel at the Broadmeadows army camp, then moved to Moonee Ponds and lived in Grosvenor St for a couple of years. I'm glad you got to learn some Spanish cooking and though I don't know the circumstances behind your parents helping out these people back in the day, God bless your parents as well. I hope you are still in contact with these Spanish people.
Albert: Delicious. Another MUST-make. *_I❤TUNA in olive oil._* Always a main staple in the house (OK-OK, favorite *_bachelor_* food). Thanks again. (Fan from San Francisco, California.) *!!~
Bachelor food is the best! I’m a solo empty nester, teaching my young adult how to cook for one in a practical, easy way. I absolutely adore tuna in oil. Fresh is good, canned in water is evil incarnate, best canned in oil is perfection!
Yum! What a clever trick making the roux adding flour into all the other ingredients in the pan and then adding the milk. Saves washing up an extra saucepan that would be necessary to make a white sauce/bechamal separately. And much quicker! Will try this for sure! 😋 Thanks Albert.
I cooked it yesterday and it was delicious. I served it with the aioli from the recipe "Classic Spanish Cod Fritters". Wonderful! The saffron gives the aioli a terrific taste. I can recommend everyone to try it, especially since it requires little effort.👍👍
I hated canned tuna and always pushed it aside in Spain when it came on my salad. About 3 years ago, I finally tried it and it was delicious especially compared with what I remembered as a child. Now, I fill my suitcase with canned tuna every time I return from Spain. That’s what I bring home: wine and canned tuna.
That looks amazing! Love this channel! This is one recipe I'm going to make for sure. Would be excellent appetizers or cocktail hour food. You do a great job with your instructions. So glad I found you!
so, a long time ago I had a recipe for Tune Croquettes with Mornay Sauce, and I can't help but feel that this recipe would be the original to that which I had. Sounds delish, will try tonight
Very nice. For my taste, I would add just a bit of finely grated lemon zest. Or some finely chopped capers. Or some chilli flakes. And leave me alone with all that parsley, cilantro it is! I think the possible varieties are endless. I also guess the recipee would work nicely with canned mackerel, canned salmon, or sardines.
Good morning, as always another winning recipe. These sure look delicious I am going to try my hand at these. They are perfect when you feel like eating something hot and tasty. Thank you such a good recipe. Many blessings, kind regards.
Hola qué tal, quisiera preguntar cuál tipo de sartén 🍳 usas y si la usas solo para un tipo de preparación de comida y para otros tienes otras. Es que estoy en ello y necesito consejos. Muchas gracias. Markéta. P.D. me saltó tu canal y por ahora me encantan tus recetas, ya tengo apuntadas 3!
Seguro que están muy ricas pero te consejo echar la harina despues de freir la cebolla y al final el atún. La harina necesita tiempo de cocción para que no sepa a cruda. No suelen llevar ajo y perejil porque entonces parecen buñuelos. Felicidades por el canal.❤
First time viewer. Trying the Mediterranean lifestyle and heard your site is good too. Loved this. Will try. Let me know if there’s others that you colas with. Thx
can you go up to the step of rolling the croquettes in the egg mixture and bread crumb and hold them in the refrigerator for an hour or two and they do right or do they need to be cooked immediately? The reason I am asking is I want to do this for a get together so will need to like triple the recipe so to save time If I can hold them in the fridge I could make them in advance and cook them at the get together. Any info would be appreciated.
Looks delicious! I'd like to suggest clarified butter (ghee) or coconut oil for frying. Much healthier. I never use vegetable oil for anything other than coating my snowblower blades and chute to prevent sticking.
I am going to use almond milk. I use this one or oat milk with all recipes, didn't have any problems so far. Will also use almond or aot flour instead of wheat flour. Works fine.
Fantastic recipe & instructions. However........... With great respect..... Please fix the microphone/ recording & echo + background noise.. Because you're sharing internationally, you must correct your elocution ( clear, concise speech without rolling one word into the next. ) I wish you great success and world recognition ‼️❤️
So these taste great but the filling is like glue. Not like yours at all. I’m assuming I should have added breadcrumbs to it though they did form into the right shape so I’m not sure what happened. Any thoughts?
You’re using the worst oils! I only use avocado oil, olive oil or coconut oil ( not in this recipe of course) seed oils are the reason for obesity in America. I do love this recipe and will make it tonight. Thank you 🙏
Sorry but every can of tuna I have access to will go for my tuna noodles 😋 1 can of tuna in oil 40g noodles (dry) 1 table spoon of miso paste 1/2 tea spoon of beef fond 1 table spoon of chili sauce (pref one with habanero and naga jolokia) 1 tea spoon of soy sauce 2 cloves of garlic 1/2 tea spoon of olive oil add some wakame seaweed for topping boil the soup ingredients for few minutes to fully mix them, then add tuna for 1 minute and then finally add the noodles and boil them until ready. enjoy!
Since you established this channel, I noticed you mostly use foods in tin or jar... These foods are unhealthy. Or some foods came directly from processed foods. I want to see you cooking fresh and healthy foods. ❤
