Tuna Croquettes - Tapas

Ingredients

              - 1/3 cup fresh bread crumbs
                - 3/4 cup chicken stock
    	- 1/3 cup dry white wine
    	- 1/2 ounces Spanish tuna water packed, drained
    	- 1 hard-boiled egg, chopped
    	- 1 raw egg, beaten
    	- 3 teaspoon minced parsley
    	- 1 clove garlic, minced
    	- 1/4 tsp salt
    	- 1 Pinch pepper
    	- 2 Tablespoons Spanish olive oil

Preparation

In medium bowl, moisten bread crumbs with 3 tablespoons broth and 1 tablespoon wine.

Mix in tuna, hard-cooked egg, raw egg, parsley, garlic, salt and pepper.

Form tuna mixture into 1 1/2 inch balls and dust with flour. Heat oil in large skillet. Add tuna balls and saute over moderately high heat, turning until browned all over, about 15-20 minutes.

Add remaining 1/3 cup wine and 1/2 cup broth. Cover reduce heat, simmer 30 minutes, adding broth as needed. Serve hot from a chafing dish or at room temperature.

These tapas are good made into large patties and served for lunch or dinner.