1956 tuna boat croquettes recipe

 

2 cups cooked rice, cooled 

1 can (6 1/2 or 7 ounces) tuna, flaked 

2 teaspoons minced parsley 

1/2 teaspoon soy sauce 

2 tablespoons fresh lemon juice 

1 egg, separated 

2 tablespoons water 

1/2 cup dry bread crumbs 

Wesson Oil for frying 

Sunkist Lemon wedges for "sails" 

Combine rice, tuna, parsley, soy sauce, lemon juice and egg yolk. Form into boat-shaped croquettes. Add water to egg white; beat slightly. Dip croquettes in this mixture, drain, and coat with bread crumbs. Let coating dry a few minutes. Fry in deep Wesson Oil heated to 375° for 2 1/2 to 3 minutes, until golden brown. Drain on absorbent paper. Arrange lemon "sails" as in picture, using quarters of Sunkist Lemons. Makes 6 to 10 boats. 

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