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1
Cut tuna into chunks and pass through meat grinder with a medium die.
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2
In a medium-sized bowl, combine with the breadcrumbs, egg, cheese, raisins, and pine nuts.
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3
Combine until the mixture forms a thick homogenous paste.
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4
Lightly salt and pepper.
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5
Using a tablespoon measurement, scoop heaping tablespoons of the tuna mixture and roll between your palms to form round-shaped croquettes.
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6
Fill a deep pan no more than halfway with the olive oil.
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7
Heat the oil over medium-high heat until it reaches 350 degrees.
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8
The oil should stay at or around this temperature throughout the frying process.
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9
Roll each tuna croquette into the flour to coat, shaking off any excess.
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10
Using a slotted spoon, carefully lower the meatballs into the hot oil and cook until they are a light golden brown, about 2 minutes.
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11
Remove with the same slotted spoon and leave to drain on a serving platter lined with paper towels.
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12
Season croquettes with salt and pepper while hot.
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13
Repeat until all the tuna has been used.
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14
In a medium saucepan, heat 3 tablespoons olive oil over medium heat.
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15
Add the garlic and cook until soft and lightly toasted, about 7 to 8 minutes.
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16
Add the tomatoes and season, to taste, with salt and pepper.
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17
Use a potato masher to soften and break down the tomatoes.
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18
Add a drizzle of extra-virgin olive oil and cook tomatoes for about 8 to 10 minutes.
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19
Sprinkle with the chopped parsley and garnish with fennel fronds and some more drizzles of extra-virgin olive oil.
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20
Spoon some sauce on a plate, place a croquette on top and serve hot.
