Time: 30 min
Wash, clean and boil cauliflower in salted water.
Drain the Rio Mare Tuna from oil, and flake with a fork gently.
Mash the cauliflower with a fork, until almost puréed, and mix with flaked tuna.
Chop chives and garlic, mix with grated cheese and add to cauliflower.
Add lightly beaten egg, a few spoons of milk and a sprinkling of ground pepper.
Let rest and cool in the fridge for half an hour.
Shape the mixture into small patties, coat with breadcrumbs and fry in a generous amount of boiling oil until golden.
Place croquettes on a paper towel to dry excessive fat.
Place warm croquettes in a cone of wax paper, like the ones sold at street stalls.
Sprinkle with coarse salt and serve immediately.
The croquettes must be creamy inside but crispy and golden on the outside. To achieve this, it is necessary to fry them in boiling peanut oil, at a temperature of about 180°C: at this temperature you’ll have crisp food, with breading that sticks but is moist and juicy inside.